Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea forcemeat, 3-4 lb, speckled
1 ea egg white
1/2 c heavy cream
3/4 c fish, raw
1 salt
1 paprika

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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NYC Nutrilink: N0^00000
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