Fish Quenelle Forcemeat

Fish forcemeats are prepared with the raw meats of either pike, bass or sheepshead, increasing the weight with panada for those fishes requiring more consistence, such as cod, etc. any fish lacking body, such as whiting, etc., can be mixed with sheepshead, bass or others. Pike meat is renowned as having plenty of consistence and is easy to procure. Prepare one pound of pike meat free of bones and skin, pound it well and when reduced to a paste take it out of the mortar. Pound one pound of cream panada (No. 120), with eight ounces of lobster butter, add the pike meat, pound again all together, then mix in slowly six raw egg-yolks, salt, nutmeg, sweet peppers and Hungarian paprika pepper; press the forcemeat through a sieve and put it in a thin metal vessel on ice, beat it well to have it smooth. Poach a small piece to try its consistence and rectify if needed, either by adding cream or panada, mixing the farce to the latter, a little at the time. To this forcemeat is frequently added some tomatoed soubise or mushroom puree and if required to be very light beat in two well whipped egg-whites.