Fish Forcemeat for Pates
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt pike, pike-perch, perch or large ruffe
- onion
- spoon butter
- roll French roll crumb
- stakan broth or thick cream
- grains pepper
- nutmeg
- greens
- eggs
Instructions
- Clean, bone and chop the fish; salt.
- Fry with onion, add soaked roll crumb, butter, broth/cream, pepper, nutmeg and greens.
- Pound and sieve; bind with eggs only for non-sticky fish like whitefish.