Forcemeat for Dressing Fish Fillets
Origin: London, England
Source: Anonymous, 1846
Ingredients
- anchovies
- bread
- parsley
- 1 egg yolk
- lemon peel
- a little lemon juice
- pepper
- salt
- 2 eggs
Instructions
- Pound the anchovies finely. Combine with grated bread, chopped parsley, and the yolk of a hard boiled egg. Add grated lemon peel and a little lemon juice. Season with pepper and salt. Bind the mixture into a paste by mixing in the two eggs.