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Very Fine Forcemeat-balls, for Fish Soups, or Fish, Stewed on Maigre Days

A forcemeat ball made with lobster, anchovy, celery, egg yolk, spices, bread crumbs, oyster liquor, butter, and eggs, fried until brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lobster and anchovy work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 470 recipes. Both carry octanal, which smells fat, soap. The science ↓

Very Fine Forcemeat-balls, for Fish Soups, or Fish, Stewed on Maigre Days

Ingredients

Directions

Prepare

  1. Combine lobster, anchovy, celery, egg yolk, cayenne, mace, salt, and white pepper in a bowl.

  2. Add bread crumbs, oyster liquor, warmed butter, and beaten eggs, and mix well.

Form and fry

  1. Form the mixture into balls.

  2. Fry the balls in butter until they are a fine brown.

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. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

  2. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Mace + white peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  5. Anchovy + eggtop 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

Lobster
Provides the main fish flavor and the bulk of the forcemeat.
Eggs
Bind the mixture and help it hold its shape when cooked.
Bread crumbs
Absorb liquid and add body, keeping the balls tender rather than dense.
Butter
Adds richness and carries browning in the frying step.
Oyster liquor
Adds moisture and briny seafood flavor to the mixture.

The step that matters

Frying the balls until a fine brown. Frying over moderate heat browns the surface through the Maillard reaction while the soft interior sets. Heat that is too high scorches the outside before the centre is cooked through, and heat too low leaves the balls pale and greasy.

Swap the mace

How well each one fits the dish's main ingredients (lobster, anchovy, celery, egg, pepper, white pepper, bread):

  1. Parsleyfits better
  2. Tarragonfits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against lobster, anchovy, celery, egg, pepper, white pepper, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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