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Pike Forcemeat

Cut off the fillets of a cold boiled pike, rub them through a fine hair-sieve, weigh them, and to every pound of fish, add ten ounces of bread-panada and ten ounces of butter; mix well, season with salt and pepper, stir in two beaten eggs and moisten with reduced lean veloute sauce thickened with egg. When of the proper consistency for forcemeat, it is ready for use.