Escoffier recipe for fine ‘whiting’ fish forcemeat for quenelles for soups, at home, (Escoffier, 488).

Whiting forcemeat is simply any type of ground white fish, for use as fish balls in soups.


Fish Forcemeat

Use any type of fish “in keeping” with your soup or quenelles, making sure your fish filets have no bones. Cut the fish into one-inch pieces and place in a food processor with the egg whites and salt. Process until smooth, slowly adding in the cream. Refrigerate until very cold.

416g (16 ounces) sole or white fish filets
30g (2 tablespoons) egg whites
500g (2 1/8 cups) heavy cream
12g (2 teaspoons) kosher salt

Recipe adapted from those of Escoffier and Julia Child.