300 Special Forcemeats for the Stuffing of Fish for Braising

Forcemeat B

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Ingredients

  • 200 g (7 oz) white breadcrumbs soaked in milk and squeezed
  • 50 g (2 oz) finely chopped onion, lightly cooked in butter
  • 25 g (1 oz) finely chopped shallot, lightly cooked in butter
  • 80 g (3 oz) very fresh raw mushrooms, chopped and squeezed
  • 10 g (½ oz) chopped parsley
  • touch of crushed garlic
  • 1 egg
  • 3 egg yolks
  • 8 g (¼ oz) salt
  • pinch of pepper
  • very small pinch of nutmeg

Method

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