488 Fine Fish Forcemeat for Quenelles for Soups

Name: Fine Fish Forcemeat for Quenelles for Soups
Cuisine: France
Ingredients: chicken forcemeat; egg; fillets of fish

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

The preparation is the same as for the chicken forcemeat using fillets of fish in keeping with the soup and increasing the quantities of egg white by one quarter.