Fish Forcemeat

Quenelles de Poisson

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


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