Fish Force-meat I
A dish that leans on fine stale bread crumbs and milk.
contains glutencontains dairycontains eggscontains fish
Ingredients
US
Metric
- ¼ cups fine stale bread crumbs
- ¼ cup milk
- 1 egg
- ⅔ cup raw fish
- Salt
Make it lactose-friendly
- ¼ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Cook bread and milk to a paste, add egg well beaten, and fish pounded and forced through a purée strainer. 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.
Nutrition (estimated, per serving)
| Calories | 215 |
|---|---|
| Protein | 11.8 g |
| Fat | 8.2 g |
| Carbs | 22.7 g |
| Fiber | 1.2 g |
| Sodium | 295 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States