300 Special Forcemeats for the Stuffing of Fish for Braising

Forcemeat A

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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 oz) white breadcrumbs soaked in milk and squeezed
  • 5 g (4 oz) salt
  • pinch of pepper
  • a very small pinch of nutmeg
  • 10 g ( oz) chopped chives
  • pinch of parsley
  • 20 g ( oz) chopped chervil
  • 50 g (2 oz) butter
  • 1 egg
  • 3 egg yolks

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.