it. Bass, halibut, or pickerel are the best fish to use for force-meat. Force-meat is often shaped into small balls.
Fish Force-meat II
2/3 cup raw halibut
White 1 egg
Salt
Pepper
Cayenne
1/2 cup heavy cream
Chop fish finely, or force through a meat chopper. Pound in mortar, adding gradually white of egg, and working until smooth. Add seasonings, rub through a sieve, and then add cream.
Salmon Force-meat
1/2 cup milk
1/2 cup soft stale bread crumbs
1/2 cup cold flaked salmon
2 tablespoons cream
1 egg
2 tablespoons melted butter
1/2 teaspoon salt
Few grains pepper
Cook milk and bread crumbs ten minutes, add salmon chopped and rubbed through a sieve; then add cream, egg slightly beaten, melted butter, salt, and pepper.
Oyster Force-meat
To Fish Force-meat add one-fourth small onion, finely chopped, and fried five minutes in one-half tablespoon butter; then add one-third cup soft part of oysters, parboiled and finely chopped, one-third cup mushrooms finely chopped, and one-third cup Thick White Sauce. Season with salt, cayenne, and one teaspoon finely chopped parsley.
Clam Force-meat
Follow recipe for Oyster Force-meat, using soft part of clams in place of oysters.
Chicken Force-meat I
1/2 cup fine stale bread crumbs
1/2 cup milk
2 tablespoons butter
White 1 egg
2/3 cup breast raw chicken
Salt
Few grains cayenne
Slight grating nutmeg
Cook bread and milk to a paste, add butter, white of egg beaten stiff, and seasonings; then add chicken pounded and forced through purée strainer.
