The Boston cooking-school cook book

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. Fish Force-meat II ⅔ cup raw halibut White 1 egg Salt Pepper Cayenne ½ cup heavy cream Chop fish finely, or force through a meat chopper. Pound in mortar, adding gradually white of egg, and working until smooth. Add seasonings, rub through a sieve, and then add cream. Salmon Force-meat ½ cup milk ½ cup soft stale bread crumbs ½ cup cold flaked salmon 2 tablespoons cream 1 egg 2 tablespoons melted butter ½ teaspoon salt Few grains pepper Cook milk and bread crumbs ten minutes, add salmon chopped and rubbed through a sieve; then add cream, egg slightly beaten, melted butter, salt, and pepper. Oyster Force-meat To Fish Force-meat add one-fourth small onion, finely chopped, and fried five minutes in one-half tablespoon butter; then add one-third cup soft part of oysters, parboiled and finely chopped, one-third cup mushrooms finely chopped, and one-third cup Thick White Sauce. Season with salt, cayenne, and one teaspoon finely chopped parsley. Clam Force-meat Follow recipe for Oyster Force-meat, using soft part of clams in place of oysters. Chicken Force-meat I ½ cup fine stale bread crumbs ½ cup milk 2 tablespoons butter White 1 egg ⅔ cup breast raw chicken Salt Few grains cayenne Slight grating nutmeg Cook bread and milk to a paste, add butter, white of egg beaten stiff, and seasonings; then add chicken pounded and forced through purée strainer. Chicken Force-meat II ½ breast raw chicken White 1 egg Salt Pepper Slight grating nutmeg Heavy cream Chop chicken finely, or force through a meat chopper. Pound in mortar, add gradually white of egg, and work until smooth; then add heavy cream slowly until of right consistency, which can only be determined by cooking a small ball in boiling salted water. Add seasonings, and rub through sieve. Quenelles Quenelles are made from any kind of force-meat, shaped in small