Pike Forcemeat for Quenelles a la Lyonnaise
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- Salt
- one-half lb. of melted beef-fat
- Nutmeg
- Marrow
- Butter
- one-half lb. of stiff frangipan
- Forcemeats
- one lb. of
Contains
Milk
Read from the ingredients, not verified. Check labels.
Method
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- Forcemeats prepared with the flesh of the pike are extremely delicate.
- Subject to circumstances, they may be prepared according to any one of the three formulæ (Nos.
- 193, 194, 195).
- There is another excellent method of preparing this forcemeat which I shall submit here, as it is specially used for the preparation of pike forcemeat à la Lyonnaise.
- Pound in a mortar one lb.
- of the meat of a pike, without the skin or bones;
- combine with this one-half lb.
- of stiff frangipan, season with salt and nutmeg, pass through a sieve, and put back into the mortar.
- Vigorously work the forcemeat in order to make it cohere, and gradually add to it one-half lb.
- of melted beef-fat.
- The whole half-pound, however, need not necessarily be beef-fat;
- beef-marrow or butter may form part of it in the proportion of half the weight of the beef-fat.
- When the forcemeat is very fine and smooth, withdraw it from the mortar and place it in a bowl surrounded with ice until wanted.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Mortar and pestle
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Sieve