Fish Forcemeat or Quenelles

Ingredients

• dressed or undressed fish of any sort
• the yolks of three or four eggs
• an equal quantity of bread-crumbs soaked in hot milk
• a little salt
• grated nutmeg
• a little chopped parsley
• one white less than you have yolks

Method

1. 1

   Chop the fish finely and beat it in a mortar with hard-boiled egg yolks.

2. 2

   Add soaked bread-crumbs, fresh butter, salt, nutmeg, yolks, and chopped parsley.

3. 3

   Beat egg whites to snow and fold in.

4. 4

   Shape into balls and cook in soup or boil in water with butter and salt for ten minutes.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 87. The excerpt below is the record exactly as published.

Fish Forcemeat, or Quenelles. Take dressed or undressed fish of an}" sort, chop it fine, and beat it well in a mortar with the yolks of some hard- boiled eggs ; then add an equal quantity of bread-crumbs soaked in hot milk and well drained, Avith as much fresh butter as forcemeat. Next, a little salt, fji-ated nutmejjr, the yolks of three or four eggs, one by one, and a little chopped parsley. Beat the whites of the eggs to snow, taking one white less than you have yolks

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