Fish Forcemeat

Ingredients

• three slices of fresh sandwich bread
• one pound of halibut
• three whole eggs
• the yolks of three eggs
• three-quarters of a cup of thick cream
• season with salt
• season with pepper
• a little nutmeg
• Cayenne

Method

1. 1

   Prepare a panade with soaked bread and butter.

2. 2

   Chop fish finely, pound to pulp, mix with panade, add eggs, and season.

3. 3

   Rub through a sieve, chill, and adjust consistency with cream.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 15. The excerpt below is the record exactly as published.

fish forcemeat, so the way to prepare it is given in the following recipe. FISH FORCEMEAT ^2 The best fish for forcemeat are striped bass, halibut, and redsnapper. Salmon and Spanish mackerel are good for certain dishes. All are prepared the same way. First prepare a panade as follows. Cut three slices of fresh sandwich bread, each about an inch thick. Trim off the crust and soak for a moment in cold water, just enough to wet it well. Squeeze out all the water, and put into a small saucepan with a very small piece of butter. Then work it, on the fire, until it becomes pasty. Spread out on a plate, and let it cool. Chop one pound of halibut, or any of the other fish mentioned, very fine. Put it in a mortar, and pound it to a pulp. Add the prepared cold panade, and mix thoroughly. Then add three whole eggs and the yolks of three eggs, one by one. Season with salt, pepper, a little nutmeg, and Cayenne, and rub the whole through a wire sieve. Put it into a mixing bowl, and place on the ice for half an hour. Then work the forcemeat with a wooden spoon, and add gradually three-quarters of a cup of thick cream

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