Fish Forcemeat from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
The left-over Fish may be utilized for these Quenelles, or take a half pound of any firm Fish — Sheepshead, Redfish or Red Snapper. Take out all the bones and remove the skin. Pound the Fish well...
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Ingredients
- ½ Pound of Firm Fish
- The Whites of 3 Eggs
- ¼ Pint of Cream, or Milk
- A Bay Leaf
- A Teaspoonful Each of Minced Thyme and Parsley
- Salt and White Pepper to Taste
- A Pinch of Grated Nutmeg
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