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Fish Forcemeat

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 Forcemeat

Ingredients

Directions

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

  2. Pound the mixture until smooth and well mixed.

  3. Season with salt and Cayenne pepper to taste.

  4. Add the yolk and white of one egg and mix well.

  5. The forcemeat is now ready for use.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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.
Butter
Adds richness and a soft, smooth texture to the mixture.
Bread-crumbs
Give body to the mixture and help it hold together.
Egg yolks
Add richness and help bind the forcemeat smoothly.
Egg
Binds the mixture together and helps it set when cooked.

The step that matters

Pounding until smooth. Thorough pounding breaks the fish and fats into a fine, even paste. Under-pounding leaves lumps and uneven texture, while the added egg needs thorough mixing to bind evenly throughout.

“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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