Page:The Boston cooking-school cook book (1910).djvu/187

 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 Pepper 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 1 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.

Chicken Force-meat I

1/2 cup fine stale bread crumbs 1/2 cup milk 2 tablespoons butter White 1 egg 2/3 cup breast raw chicken Salt Few grains cayenne Slight grating nutmeg

Cook bread and milk to a paste, add butter, white of egg beaten stiff, and seasonings; then add chicken pounded and forced through purée strainer.