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