Forcemeat With Panada And Butter from Mietta's Recipe Collection

Mietta's Photos

The 2008
Mietta Song Recital Award

Forcemeat With Panada And Butter

Ingredients

1 kg (2 3/4 lbs) Fish Flesh free from sinews

Crayfish Crayfish

500 g (1 lb 2 oz) Flour Panada

Cornflour Cornflour

12 g (1/3 oz) Salt

Salt Salt

Pinch of Pepper

Pepper Pepper

Small pinch grated Nutmeg

Nutmeg Nutmeg

500 g (1 lb 2 oz) Butter

Butter Butter

4 whole Eggs

Egg Egg

8 Egg Yolks

Egg Egg

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)

Forcemeat With Panada And Butter

Gribiche Mayonnaise

Maltese Mayonnaise for Asparagus

Pork And Veal Stuffing (For Terrine de Porc, Veau et Jambon)