Pike Forcemeat for Quenelles a la Lyonnaise
From A guide to modern cookery, 1909
Serves 4
Beef-marrow or butter can replace part of the beef-fat.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 52. The excerpt below is the record exactly as published.
PIKE FORCEMEAT FOR QUENELLES A LA LYONNAISE Forcemeats prepared with the flesh of the pike are extremely delicate. Subject to circumstances, they may be prepared according to any one of the three formulze (Nos. 193, 194, 195). There is another excellent method of preparing this forcemeat which I shall submit here, as it is specially used for the prepara- tion of pike forcemeat a la Lyonnaise. Pound in a mortar one Ib. of the meat of a pike, without the skin or bones; combine with this one-half lb. of stiff frangi- pan, season with salt and nutmeg, pass through a sieve, and put back into the mortar. Vigorously work the forcemeat in order to make it cohere, and gradually add to it one-half lb. of melted beef-fat
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Cook this with the app: pantry check, scaling, and the assistant.