Page:Mrs Beeton's Book of Household Management.djvu/332

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Ingredients.—1 whiting, 2 oz. panada or soaked bread, 1 oz. butter, Béchamel sauce (No. 177), 1 egg, cream.

Method.—Remove the meat from the whiting, pound it in a mortar, with 2 ozs. of panada and 1 oz. of butter, and rub all through a fine sieve. Put this preparation into a basin, and work in gradually 1 tablespoonful of well-reduced cold Béchamel sauce, 1 whole egg, and 1 tablespoonful of cream. Season with pepper, salt, and a little grated nutmeg. Test the farce or forcemeat before using, and if not sufficiently firm add another yolk of egg or a little panada. Use as directed.