Fish Forcemeat

Quenelles de Poisson

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Pound of Firm Fish
  • The Whites of 3 Eggs
  • ¼ Pint of Cream, or Milk
  • A Bay Leaf
  • A Teaspoonful Each of Minced Thyme and Parsley
  • Salt and White Pepper to Taste
  • A Pinch of Grated Nutmeg


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 minced herbs. Mix thoroughly, drain through a sieve, form into little Balls, and use when needed.