Mrs Beetons Fish Recipes Revisited
Forcemeat Balls
(for Fish Soups)
1 Medium Sized Lobster
1 Head Celery, boiled
50g (2oz) Butter
½ Anchovy
2 Eggs
1 Hard Boiled Egg Yolk
4 tbsp Breadcrumbs
Salt, Cayenne and Mace, to taste
Pick the meat from the shell of the lobster and pound it, with the soft parts, in a mortar.
Add the celery, the hard boiled egg yolk, seasoning and breadcrumbs.
Continue pounding until all is nicely amalgamated.
Warm the butter until it is in a liquid state.
Whisk the eggs well and work these up with the pounded lobster meat.
Make into balls of about 2.5cm (1 inch) in diameter and fry to a nice pale brown.
Sufficient: from 18 to 20 balls for 1 tureen of soup.
FORCEMEAT BALLS FOR FISH SOUPS
414. INGREDIENTS - 1 middling-sized lobster, 1/2 an anchovy, 1 head of boiled celery, the yolk of a hard-boiled egg; salt, cayenne, and mace to taste; 4 tablespoonfuls of bread crumbs, 2 oz. of butter, 2 eggs.
Mode - 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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