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Fish Soups, Force-meat Balls for

Name: Fish Soups, Force-meat Balls for
Yield: 1 servings
Ingredients: the flesh and soft parts of a middling lobster; half an anchovy; a large piece of boiled celery; the yolk of a hard-boiled egg; two tablespoonfuls of bread-crumbs; one tablespoonful of oyster liquor; 2 ozs. of butter; two eggs

From Harper's cook book encyclopædia, 1902

Serves 1

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 171. The excerpt below is the record exactly as published.

Fish Soups, Force-meat Balls for (or for garnishing fish). — Beat the flesh and soft parts of a middling lobster, half an anchovj”, a large piece of boiled celery, the yolk of a hard-boiled egg, a little flavoring of cayenne, mace, salt, and white pepper, with two table-spoonfuls of bread- crumbs, one table-spoonful of oyster liquor, 2 ozs. of butter, warmed, and two eggs

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