Fish Force-Meat
Description
This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
Fish Force-Meat
Fish Force-Meat I
1/4 cups fine stale bread crumbs 1/4 cup milk l egg
2/3 cup raw fish
Cook bread and milk to a paste, add egg well beaten, and fish pounded and forced through a puree 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.
Fish Force-Meat II
2/3 cup raw halibut White 1 egg Salt
Cayenne
1/2 cup heavy cream
Chop fish finely, or force through a meat chopper. Pound in mortar, adding gradually white of egg, and working until smooth. Add seasonings, rub through a sieve, and then add cream.
Salmon Force-Meat
1/2 cup milk
1/2 cup soft stale bread crumbs 1/2 cup cold flaked salmon 2 tablespoons cream l egg
2 tablespoons melted butter
1/2 teaspoon salt
Few grains pepper
Cook milk and bread crumbs ten minutes, add salmon chopped and rubbed through a sieve; then add cream, egg slightly beaten, melted butter, salt, and pepper.
Oyster Force-Meat
To Fish Force-meat add one-fourth small onion, finely chopped, and fried five minutes in one-half tablespoon butter; then add one-third cup soft part of oysters, parboiled and finely chopped, one-third cup mushrooms finely chopped, and one-third cup Thick White Sauce. Season with salt, cayenne, and one teaspoon finely chopped parsley.
Clam Force-Meat
Follow recipe for Oyster Force-meat, using soft part of clams in place of oysters.
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