3777 Fish Forcemeat

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Ingredients

  • 1 kg ( lb) pike, free from skin and bones
  • 400 g (15 oz) Rice or Frangipane panada
  • 500 g (1 lb 2 oz) butter
  • 4 egg whites
  • 30 g (1 oz) salt
  • 5 g ( oz) pepper
  • a touch of Cayenne
  • grated nutmeg

    Method

    Prepare in the same way as for Forcemeat with Panada and Butter.