Meat and herring forcemeat Pudding

Meat and herring forcemeat Pudding - Russian Appetizer Recipe

How to Cook & Prepare Meat and herring forcemeat Pudding
(Forshmak):

250 g boiled or roast 1 ½ tblsps butter
meat (beef, veal, lamb 2 or 3 tblsps thick sour
or fowl) cream
½ herring 2 or 3 eggs
2 or 3 boiled potatoes 1 tblsp grated cheese
1 onion salt, pepper
1 tsp vegetable oil

Put the boiled or roast beef, veal or lamb and the fillet of soaked herring through a fine mincer. Mash the potatoes and mix with onion sautéed in oil. Combine the ingredients and blend thoroughly. Add the creamed butter and sour cream and put through the mincer again. Add the raw egg yolks, salt and pepper to taste and mix; carefully fold in the egg whgites beaten stiff. Transfer to a buttered pan and smooth the top. Sprinkle with grated cheese and melted butter. Bake for 30 to 40 minutes at about 150*C (300*F) or until the forshmak shrinks and leaves the sided of the pan. Serve on a platter with red sauce or sour cream poured over. The sauce may also be passed in a sauceboat.

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	Forcemeat cakes in sour cream