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Classic
Cook Books
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page 299
Fricassee of fish.
Pound and press 1 1/2 pounds pike meat through a cloth. Mix it with 12 ounces
butter the same weight of wheat bread soaked in strong bouillon, two eggs and
thickly boiled german sauce or something similar. Mix it all well, then test as
above whether the farce is of the proper thickness. Do not forget to add salt,
pepper and nutmeg. Farce of carp, eel and other kinds of fish is made in the
same way.
Liver farce.
Take 1 1/2 pounds fat calf liver, four ounces veal, half a pound wheat bread
soaked in strong bouillon, salt, pepper and nutmeg. Pound it all into a farce,
which press through a sieve, and then back into the mortar to be pounded anew,
adding five yolks of eggs by degrees into the farce. Then test and boil as above
directed.
All farces ought to be as light and as delicious as possible, for which purpose
it is always best to finally add some whites of eggs beaten hard.
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