Forcemeat Balls for Fish Soups

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
18.0 – 20.0 balls
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Pick the meat from the shell of the lobster, and pound it, with the soft parts, in a mortar.
  2. Add the celery, the yolk of the hard-boiled egg, seasoning, and bread crumbs.
  3. Continue pounding till the whole is nicely amalgamated.
  4. Warm the butter till it is in a liquid state.
  5. Well whisk the eggs.
  6. Work the whisked eggs into the pounded lobster-meat.
  7. Make into balls of about an inch in diameter.
  8. Fry of a nice pale brown.
Original Text
FORCEMEAT BALLS FOR FISH SOUPS. 414. INGREDIENTS.—1 middling-sized lobster, 1/2 an anchovy, 1 head of boiled celery, the yolk of a hard-boiled egg; salt, cayenne, and mace to taste; 4 tablespoonfuls of bread crumbs, 2 oz. of butter, 2 eggs. Mode.—Pick the meat from the shell of the lobster, and pound it, with the soft parts, in a mortar; add the celery, the yolk of the hard-boiled egg, seasoning, and bread crumbs. Continue pounding till the whole is nicely amalgamated. Warm the butter till it is in a liquid state; well whisk the eggs, and work these up with the pounded lobster-meat. Make into balls of about an inch in diameter, and fry of a nice pale brown. Sufficient, from 18 to 20 balls for 1 tureen of soup.
Notes
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