Forcemeat With Panada And Butter
Ingredients
1 kg (2 3/4 lbs) Fish Flesh free from sinews
500 g (1 lb 2 oz) Flour Panada
12 g (1/3 oz) Salt
Pinch of Pepper
Small pinch grated Nutmeg
500 g (1 lb 2 oz) Butter
4 whole Eggs
8 Egg Yolks
Method
Cut the flesh in dice and pound with the seasoning; remove the pounded flesh then pound the panada, add the butter and replace the flesh. Work the mixture vigorously with the pestle so as to ensure the complete amalgamation ot the ingredients.
Add the egg and yolks one or two at a time to the mixture and mix well. Pass through a fine sieve, place in a basin then work the mixture well until smooth, using a wooden spatula.
Note: No matter which type of forcemeat is being prepared it is always necessary to poach a small piece so as to test the quality before proceeding to prepare the Quenelles.
Remarks
Appeared on menu: Quenelles de Poisson $4.00 (Delicate fish dumpling-souffle poached in fish stock and served with fish veloute)
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