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Fish Forcemeats, for Jisli Soup, Stews, or Pies

A fish forcemeat made with fish, butter, breadcrumbs, eggs, eschalot, lemon peel, parsley, salt, cayenne, and anchovy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fish Forcemeats, for Jisli Soup, Stews, or Pies

Ingredients

Directions

  1. In a mortar, combine the fish, butter, bread crumbs, hard-boiled egg yolks, eschalot, lemon peel, parsley, salt, and cayenne.

  2. Break in the yolk and white of one egg and mix well.

  3. Add the pounded anchovy and mix until combined.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Turbot + anchovytop 4% of all pairs
    Smell alikestrong
    Cooked together110 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  5. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fish (in the method)
Provides the main body and flavour of the forcemeat.
Fresh butter
Adds richness and moisture, keeping the mixture tender when cooked.
Bread crumbs
Absorb liquid and give the mixture body so it holds together.
Egg yolks
Bind the mixture and add richness to the texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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