Ingredients Jump to Instructions ↓

  1. 1/4 cups fine stale bread crumbs

  2. 1 egg

  3. 1/4 cup milk

  4. 2/3 cup raw fish Salt

Instructions Jump to Ingredients ↑

  1. Instructions Cook bread and milk to a paste, add egg well beaten, and fish pounded and forced through a puree strainer. Season with salt. A meat chopper is of great assistance in making force-meats, as raw fish or meat may be easily forced through it. Bass, halibut, or pickerel are the best fish to use for force-meat. Force-meat is often shaped into small balls.


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