300 Special Forcemeats for the Stuffing of Fish for Braising

Name: Special Forcemeats for the Stuffing of Fish for Braising
Cuisine: France
Ingredients: 200 g (7 oz) white breadcrumbs soaked in milk and squeezed; 200 g (7 oz) white breadcrumbs soaked in milk and squeezed; 50 g (2 oz) finely chopped onion, lightly cooked in butter; 50 g (2 oz) finely chopped onion, lightly cooked in butter; 25 g (1 oz) finely chopped shallot, 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; touch of crushed garlic; 10 g (½ oz) chopped parsley; 3 egg yolks; 1 egg; pinch of pepper; 8 g (¼ oz) salt; very small pinch of nutmeg

Forcemeat B

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

Europe
France
Garnish
Pescatarian

Method

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