Forcemeat

Ingredients

• 1 cup of milk
• 1 ounce butter
• 1 even cupful flour
• the yolks of 2 eggs
• 1 whole egg
• 1 ounce butter
• 1 fine-chopped onion
• y^ small clove of bruised garlic
• 1 even teaspoonful salt
• y, teaspoonful pepper
• y^ cupful fine-chopped mushrooms
• 1 pound fish meat

Method

1. 1

   Boil milk and butter, add flour to form a paste.

2. 2

   Cool, then mix in eggs.

3. 3

   Sauté onion and garlic, season, and add mushrooms.

4. 4

   Combine with fish meat and fill the fish.

5. 5

   Mold remaining forcemeat into balls and cook in boiling salted water.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 129. The excerpt below is the record exactly as published.

forcemeat balls, the onions, and the mushrooms around the fish, pour some of the sauce over, and serve the remainder in a sauce bowl. Carp^ Boasted^ with CrSme k la rAUemande.— Procure a well-cleaned carp of 4 to 5 pounds, season it with 2 teaspoonfula salt, Vs teaspoonf ul pepper, sprinkle over the juice of 1 lemon ; let the fish lie 30 minutes. Then place in a thickly buttered baking pan, pour 1 ounce melted butter over the fish, and sprinkle Yg cup of grated bread crumbs over the top ; pour 1 pint of sour cream in the pan, add 1 whole onion and 1 bay leaf ; place in a moderate oven, and baste frequently till done ; then lift the fish carefully to a warm dish, remove the fat from the gravy, and strain. Serve the gravy with the fish ; if too thick, add Ys cupful boiling water and a little beef extract. Carp Boe. — Place the roe in a small saucepan, cover with water, add 1 small onion, a small bouquet, 1 teaspoonf ul salt, 3 whole pep- pers, and 1 tablespoonful vinegar ; boil slowly 5 minutes, then re- move ; place it in the same pan with the carp, and when done lay it around the fish. Carp & la Chambord. — Select a fine fresh carp weighing about 6 pounds, clean, wash, and wipe it dry ; remove the skin from one side and lard the side with truffles ; cut the truffles in small, long pieces and round them at one end ; then make with the pointed CAEP. 196 handle of a wooden spoon small holes in the flesh of the fish 7^ inch apart; put the truffles into the holes so that they look like small but- tons. Bub 1 even teaspoonful salt inside the fish» fill with the force- meat described below, sew up, and rub 1 tablespoonf ul salt all over. Lay the fish with 3 thin slices of pork under it on a grating in a fish kettle, add 1 bottle of red wine, V, teaspoonful pepper, and as much bouillon as will reach half way up the fish ; add 2 onions cut into slices, 1 large bouquet, 12 whole peppers, and cover with but- tered paper. Place over the fire and cook slowly 15 minutes ; then remove the paper, set the kettle in the oven, bake and baste fre- quently until the fish has attained a nice color and is done. Lift the fish from the kettle, slide on to a warm dish, and place in a warm place; strain the broth into a saucepan and reduce it by boiling to 1 pint Melt in another saucepan 1 tablespoonful but- ter, add 1 tablespoonful fiour, stir a few minutes ; add slowly the fish broth, Yg can of mushrooms, 1 sliced truffle, Vs teaspoonful beef extract ; cook 15 minutes ; then add 1 teaspoonful anchovy essence and 1 teaspoonful fine-chopped parsley. Lay 18 of the below-de- scribed small forcemeat balls in clusters with the mushrooms around the fish, also 12 small white glazed onions, pour a little of the sauce over the garnish, and serve the remaining in a sauce bowl. FoBCEMEAT. — Set a small saucepan with 1 cup of milk and 1 ounce butter over the fire ; as soon as it boils add 1 even cupful fiour, stir until formed into a smooth paste, then remove from fire ; when nearly cold add the yolks of 2 eggs and 1 whole egg, then set aside until perfectly cold. In the meantime melt 1 ounce butter in a small saucepan, add 1 fine-chopped onion, y^ small clove of bruised garlic ; season with 1 even teaspoonful salt, y, teaspoonful pepper, cook 3 minutes ; add y^ cupful fine-chopped mushrooms, stir, and cook 5 minutes; then remove. Add 1 teaspoonful fine-chopped parsley to the paste and work it well together ; take 1 pound fish meat

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