300 Special Forcemeats for the Stuffing of Fish for Braising

Name: Special Forcemeats for the Stuffing of Fish for Braising
Ingredients: 250 g (9 oz) chopped raw soft roes; pinch of parsley; 10 g (⅙ oz) chopped chives; pinch of pepper; a very small pinch of nutmeg; 5 g (4 oz) salt; 180 g (6 oz) white breadcrumbs soaked in milk and squeezed; 3 egg yolks; 50 g (2 oz) butter; 1 egg; 20 g (⅓ oz) chopped chervil

Forcemeat A

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

250 g (9 oz) chopped raw soft roes
180 g (6

Garnish
Pescatarian

Method

Place all the ingredients in a basin and mix well together with a wooden spoon so as to ensure that they are thoroughly mixed.