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Soup Garnishings and Force-Meat
it. Bass, halibut, or pickerel are the best fish to use for force-meat. Force-meat is often shaped into small balls.
The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.
Home › Soups Without Stock › Soup Garnishings and Force-Meat
it. Bass, halibut, or pickerel are the best fish to use for force-meat. Force-meat is often shaped into small balls.