Fish Force−meat I

Fish Force−meat I

Ingredients:
1 egg
1/4 cup milk
2/3 cup raw

Directions:
fish
Salt
Cook bread and milk to a paste, add egg well beaten, and fish pounded and forced through a
purée strainer. Season with salt. A meat chopper is of great assistance in making force−meats,
as
raw fish or meat may be easily forced through it. Bass, halibut, or pickerel are the best fish to
use for force−meat. Force−meat is often shaped into small balls.
21
Fish Force−meat II
2/3 cup raw halibut
Pepper
White 1 egg
Cayenne
Salt
1/2 cup heavy cream
Chop fish finely, or force through a meat chopper. Pound in mortar, adding gradually white of
Chapter X − SOUP GARNISHINGS AND FORCE−MEATS 182
The 1918 Fanny Farmer Cookbook
egg, and working until smooth. Add seasonings, rub through a sieve, and then add cream.
22
Salmon Force−meat