Recipes > Meat > Forcemeat > Forcemeat Balls for Fish Soups

Forcemeat Balls for Fish Soups


  • 1 middling-sized lobster
  • 1/2 an anchovy
  • 1 head of boiled celery
  • yolk of a hard-boiled egg
  • salt, cayenne, and mace to taste
  • 4 tablespoonfuls of bread crumbs
  • 2 ounces of butter
  • 2 eggs


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.


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The Book of Household Management (1861).

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