Forcemeat stuffed speckled
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Forcemeat, 3-4 lb, speckled | |
| 1 | Egg white | |
| ½ | cup | Heavy cream |
| ¾ | cup | Fish, raw |
| Salt | ||
| Paprika | ||
Directions
Put fish through meat grinder then pound to a paste in mortar or in chopping bowl. Work in gradually the unbeaten egg white and add the seasonings. Press the fish through a sieve and add the cream. This stuffing is quite rich, but if a plainer one is preferred the same proportions of raw fish and seasonings are to be used, the fish being treated as above; then, when pounded to a paste add one-third cup of soft bread crumbs cooked in five tablespoonfuls of milk. Mix all thoroughly and bind with one unbeaten egg. Stuff fish and bake in 375 degree oven for 25 minutes or until flaky. Serve with good sauce.
General fish recipe made specific for speckled trout Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33
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