Fish Forcemeat

Ingredients

• two ounces of fish free from skin
• two ounces of fresh butter
• one ounce of bread crumbs
• the yolks of two eggs boiled hard
• a little shallot, grated
• grated lemon peel
• minced parsley
• mix with salt
• pepper
• the yolk and white of an egg

Method

1. 1

   Pound the fish, butter, bread crumbs, boiled egg yolks, shallot, lemon peel, and parsley together until smooth.

2. 2

   Mix in salt, pepper, and the yolk and white of an egg.

3. 3

   It is ready for use.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 58. The excerpt below is the record exactly as published.

Fish Forcemeat Take two ounces of fish free from skin, put in a mortar with two ounces of fresh butter, one ounce of bread crumbs, the yolks of two eggs boiled hard, and a little shallot, grated lemon peel, and minced parsley. Pound together till quite smooth, mix with salt, pepper, and the yolk and white of an egg

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