Tomato Force Meat

Ingredients

• 1 tomato finely chopped
• 2 tablespoons butter
• 1 pimento finely chopped
• 1 tablespoon flour
• 1 cup raw fish finely chopped
• 1/2 teaspoon salt
• 1 tablespoon chopped onion

Method

1. 1

   Melt butter; add onion, cook three minutes; add remaining ingredients, cook ten minutes.

2. 2

   Use as filling for fish sandwiches, or spread over fish chops, or poach and serve with White Sauce.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 50. The excerpt below is the record exactly as published.

Tomato Force Meat 1 tomato finely chopped 2 tablespoons butter 1 pimento finely chopped 1 tablespoon flour 1 cup raw fish finely chopped \ teaspoon salt 1 tablespoon chopped onion Melt butter; add onion, cook three minutes; add remain- ing ingredients, cook ten minutes. Use as filling for fish sandwiches, or spread over fish chops, or poach and serve with White Sauce. Aspic Jelly 2 quarts consomme 2 tablespoons granulated gelatine 1 tablespoon lemon juice ^ cup hot water Boil consomme with lemon juice until reduced to one quart. Season well and clear. Soak gelatine in two table- spoons cold water and dissolve in hot water, add to clear consomme, strain, and use as a mold for fish, meats and salads. It is very necessary that the consomme be highly seasoned, as the success of the aspic depends on the flavor. 128 ENTREES 129 Quick Aspic Jelly A quick and satisfactory aspic is made by dissolving three tablespoons Liebig's beef extract in one quart boil- ing water, seasoning well with lemon juice, onion juice, sherry wine, salt and pepper. Clear, add two tablespoons dissolved gelatine, and use the same as Aspic Jelly. Chicken Souffle \\ cups chicken ^ cup chicken stock \ cup mushrooms \ cup cream 2 tablespoons butter salt and cayenne 4 tablespoons flour 1 teaspoon parsley \ cup bread crumbs 3 egg whites 3 egg yolks \ cup sheriy Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs ; cook ten minutes ; add Qgg yolks and cut and fold in whites beaten until stiff, and the sherry. Bake in buttered baking dish forty minutes. Serve immediately with or without Mushroom Sauce. Chicken Timbales 2 cups raw chicken meat \ teaspoon salt \ cup bread crumbs — soft few grains cayenne 1 cup beaten cream 4 egg whites beaten until stiff Chop meat and press through sieve ; add remaining in- gredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives. Bake in pan of hot water twenty minutes. Remove and serve with Hollandaise Sauce or Parmesan Sauce. Chicken Mousse 1 cup chicken stock 2 teaspoons granulated gelatine \ teaspoon salt 2 tablespoons cold w^ater paprika and celery salt 1 cup beaten cream 1 cup cold cooked chicken 1 tablespoon chopped olives 2 egg whites 130 LOWNEY'S COOK BOOK Heat chicken stock ; add seasoning, gelatine which has been soaked in cold water. When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites ; pour into buttered molds and chill for two or three hours. Serve as a salad with mayonnaise. Lobster Mousse Lobster mousse may be prepared in the same way as chicken mousse, substituting lobster meat for chicken. Fish Timbales 1 cup raw fish few grains cayenne I cup almonds 1 cup whipped cream 1 teaspoon salt 4

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