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Fish Cream Forcemeat


  • 1 pound of firm white fish
  • salt
  • pepper
  • cayenne
  • whites of 2 eggs
  • about 1 1/2 cupfuls of cream


Scrape, pound, and pass through a sieve the white fish. Put the pulp in a bowl, season with salt, pepper and cayenne; whip into it the whites, and add slowly, beating all the time, the cream. Poach a small piece to see if right: if too thick add more cream, if too thin add more white of egg. A pretty decoration for fish timbale, especially when made of salmon, is lobster coral, dried and pounded to powder, and sprinkled on the buttered mold. Fish timbale is usually made in a solid piece and served as a fish course. With white fish serve a tomato sauce; with salmon a Poulette or a cream sauce, or Mayonnaise.


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The Century Cook Book (1901).

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