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2. Fish Forcemeat, or Quenelles.
Take dressed or undressed fish of any sort,
chop it fine,
and beat it well in a mortar with the yolks of
some hard-
boiled eggs ; then add an equal quantity of bread-crumbs
soaked in hot milk and well drained, with as
much fresh
butter as forcemeat. Next, a little salt, grated
nutmeg, the
yolks of three or four eggs, one by one, and
a little chopped
parsley. Beat the whites of the eggs to snow,
taking one
white less than you have yolks. This forcemeat
may be
used to stuff anything you please, or to make
quenelles
for soup. Take a teaspoon, or a dessertspoon,
according to
the size you wish the balls to be, fill this
with forcemeat,
shape it with a knife dipped in warm water, so
that the upper
side has the same form as that in the spoon ;
take it out with
another spoon dipped in water, and put it on
a paper well
buttered. When you have made them all, slip the
paper
gently into the saucepan of soup ; as soon as
they are
detached, withdraw the paper ; they must have
plenty of
room to swim in. If you have no soup, boil them
in water,.
with a little piece of butter and salt, for ten
minutes over
a gentle fire. They may be used to garnish dishes,
or you
may roll them in flour or bread-crumbs and fry
them ; but.
flour injures their delicacy.
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