Fish Balls for Fricassees

Ingredients

• lb. fish (without bones or skin).
• 2 oz. butter,
• I oz. breadcrumbs.
• A pinch of salt.
• A pinch of pepper.

Method

1. 1

   Prepare the fish and pound thoroughly in a mortar, according to recipe I.

2. 2

   Cream the butter, add to it the breadcrumbs, salt, pepper, a beaten-up egg and the pounded fish and stir well for 10 minutes to a stiff paste.

3. 3

   Spread this paste about 0.5 inch thick on a china plate and cut out from it with a teaspoon little rounds, which are then boiled in the fish broth for 3 minutes.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 23. The excerpt below is the record exactly as published.

Fish Balls for Fricassees.) 2 oz. butter, A pinch of pepper. \ lb. fish (without bones or skin). I oz. breadcrumbs. A pinch of salt.

Cook this with the app: pantry check, scaling, and the assistant.