Fish Forcemeat (No. 383)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

two ounces of either turbot, sole, lobster, shrimps, or oysters ↝ Fish, turbot, european, raw [Finfish and Shellfish Products]
two ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
one ounce of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
the yelk of two eggs boiled-hard ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little eschalot
grated lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
parsley, minced very fine ↝ Parsley, raw [Not included in a food category]
salt ↝ Salt, table, iodized [Spices and Herbs]
Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
the yelk and white of one egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Oysters parboiled and minced fine ↝ Oysters, raw [Shellfish]
an anchovy

Instructions (5)

Take two ounces of either turbot, sole, lobster, shrimps, or oysters; free from skin, put it in a mortar with two ounces of fresh butter, one ounce of bread-crumbs, the yelk of two eggs boiled-hard, and a little eschalot, grated lemon-peel, and parsley, minced very fine.
Pound it well till it is thoroughly mixed and quite smooth.
Season it with salt and Cayenne to your taste.
Break in the yelk and white of one egg, rub it well together, and it is ready for use.
Oysters parboiled and minced fine, and an anchovy, may be added.

Original Text

Fish Forcemeat.—(No. 383.)

Take two ounces of either turbot, sole, lobster, shrimps, or oysters; free from skin, put it in a mortar with two ounces of fresh butter, one ounce of bread-crumbs, the yelk of two eggs boiled-hard, and a little eschalot, grated lemon-peel, and parsley, minced very fine; then pound it well till it is thoroughly mixed and quite smooth; season it with salt and Cayenne to your taste; break in the yelk and white of one egg, rub it well together, and it is ready for use. Oysters parboiled and minced fine, and an anchovy, may be added.

Notes

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