Fish Force-meat I
- 1/4 cups fine stale bread crumbs
- 1/4 cup milk
- 1 egg
- 2/3 cup raw fish
- Salt
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.
Submitted by Aug 14, 2009
15 min
30 min
45 min