Fish Quenelle Forcemeat

Ingredients

• 1 lb. white fish (whiting, haddock, pike, or cod, free from bone and skin)
• 2 oz. flour
• 2 oz. butter
• 1 gill cream
• 3 eggs
• 1/2 gill fish stock
• salt
• pepper
• nutmeg

Method

1. 1

   Make a panade by melting one ounce of butter in a small stewpan, stir in the flour and cook a little, then add the fish stock.

2. 2

   Stir until the mixture leaves the sides of the pan clean.

3. 3

   Spread this on a plate to cool.

4. 4

   Pound the fish in a mortar until smooth, then add the panade and gradually the yolks of two eggs and one whole egg.

5. 5

   Season with salt, pepper, and nutmeg; mix in half the cream and pass through a fine sieve.

6. 6

   Whisk the egg whites to a stiff froth, incorporate this and the remaining cream into the forcemeat.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 181. The excerpt below is the record exactly as published.

Fish Quenelle Forcemeat { Farce a Quenelle de Poisson). — | lb. white fish {whiting, haddock, pike, or cod, free from bone and skin), 2 oz. flour, 2 oz. butter, 1 gill cream, 3 eggs, % gill fish stock, salt, pepper, nutmeg

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