Fish Forcemeat

Quenelles de Poisson

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • ½ Pound of Firm Fish
  • The Whites of 3 Eggs
  • ¼ Pint

Method

The left-over Fish may be utilized for these Quenelles, or take a half pound of any firm Fish — Sheepshead, Redfish or Red Snapper. Take out all the bones and remove the skin. Pound the Fish well in a mortar, and add gradually the well-whipped whites of three eggs. Add gradually the cream or milk, and season to taste with salt and pepper, using white pepper. Add the grated nutmeg and min