Use cooked smoked haddock or finnan, remove
from it all skin and bones, and break it into small
flakes. Melt a small piece of butter in a saucepan,
pour in the milk and then the eggs well beaten.
Stir over the fire until the mixture is just beginning
to thicken, then draw the saucepan to one side and
add the fish, anchovy essence, a good pinch of
cayenne, and salt if necessary. Make the mixture
thoroughly hot, but do not boil. Put it into
scallop shells that have been greased and sprinkled
with bread-crumbs, sprinkle a few browned bread-
crumbs over, lay one or two small pieces of butter
on the top, and brown the scallops quickly in the
oven or under the grill of the gas stove. Serve
very hot, garnished with parsley.
Notes. — Cooked kipper may be used instead of
the finnan haddock. The mixture may be served
on small pieces of toast instead of in the scallop
shells.
2360. Croutes of Finnan Haddock, 1 (Croutes
de Merluche Fum6)
lemon
Cayenne. Salt.
A squeeze of
juiee.
Croutes of hot buttered
toast or fried bread.
1 small smoked haddock
3 anchovies.
1 oz. butter.
2 table-sps. cream.
1 yolk of egg✪ Croutes of Finnan Haddock, 1 (Croutes de Merluche Fume).
Dip the fish into boiling water, then skin it and
remove the bone. Wash the anchovies, and skin
and bone them. Pound the flesh of the haddock
and the anchovies in a mortar with the butter,
and then rub them through a wire sieve. Then put
the mixture into a saucepan with the seasoning and
cream, and heat thoroughly over the fire without
allowing it to boil. Pile this mixture on small
rounds of hot buttered toast or fried bread, decorate
them with finely-chopped parsley and hard-boiled
egg or lobster coral, and serve them very hot.
4 table-sps. smoked
haddock.
2 table-sps. white sauce.
Seasoning.
Use cooked haddock.
| doz. small rounds of
toast.
A little butter.
1 tomato. A lit tie pickle.
Chop it rather finely,
removing all skin and bone. Moisten with the
sauce and season rather highly. Have ready some
small rounds of hot buttered toast, put some of
the haddock mixture on each, and lay a thin slice
of tomato on the top. Decorate with a slice of,
or a little chopped pickle, and cook the savouries
in the oven about 10 minutes. Serve hot.
2362. Savoury Haddock Custards (Cremes de
Merluche Fum6)
2 table-sps.
haddock.
1 gill milk.
2 yolks and
cooked
1 white of
Seasoning.
1 tea-sp.chopped pickles.
Chopped parsley.
Rounds of hot buttered
toast.
1 tea-sp. anchovy essence✪ Savoury Haddock Custards
Beat up the yolks and white of egg with the milk,
and strain them into a basin. Take the remains,
or about 2 table-spoonfuls smoked haddock, chop
them finely, and add them to the custard. Stir in
also the anchovy essence and a little chopped green
pickle, and season to taste. Pour the mixture into
very small greased dariole moulds, and poach them
carefully until firm to the touch. Have ready an
equal number of small rounds of hot buttered
toast, sprinkle them with finely-chopped parsley,
and place the little custards on the top. Serve
very hot.
2363. Smoked Haddock Rissolettes (Rissoles de
Merluche Fumd)
\ lb. smoked haddock.
1 or 2 table-sps. white
sauce.
Seasoning.
Some scraps of pastry.
Egg and vermicelli. ✪ Smoked Haddock Rissolettes
Page 816 · 4 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Use cooked smoked haddock or finnan, remove
from it all skin and bones, and break it into small
flakes. Melt a small piece of butter in a saucepan,
pour in the milk and then the eggs well beaten.
Stir over the fire until the mixture is just beginning
to thicken, then draw the saucepan to one side and
add the fish, anchovy essence, a good pinch of
cayenne, and salt if necessary. Make the mixture
thoroughly hot, but do not boil. Put it into
scallop shells that have been greased and sprinkled
with bread-crumbs, sprinkle a few browned bread-
crumbs over, lay one or two small pieces of butter
on the top, and brown the scallops quickly in the
oven or under the grill of the gas stove. Serve
very hot, garnished with parsley.
Notes. — Cooked kipper may be used instead of
the finnan haddock. The mixture may be served
on small pieces of toast instead of in the scallop
shells.
2360. Croutes of Finnan Haddock, 1 (Croutes
de Merluche Fum6)
lemon
Cayenne. Salt.
A squeeze of
juiee.
Croutes of hot buttered
toast or fried bread.
1 small smoked haddock
3 anchovies.
1 oz. butter.
2 table-sps. cream.
1 yolk of egg.
Dip the fish into boiling water, then skin it and
remove the bone. Wash the anchovies, and skin
and bone them. Pound the flesh of the haddock
and the anchovies in a mortar with the butter,
and then rub them through a wire sieve. Then put
the mixture into a saucepan with the seasoning and
cream, and heat thoroughly over the fire without
allowing it to boil. Pile this mixture on small
rounds of hot buttered toast or fried bread, decorate
them with finely-chopped parsley and hard-boiled
egg or lobster coral, and serve them very hot.
4 table-sps. smoked
haddock.
2 table-sps. white sauce.
Seasoning.
Use cooked haddock.
| doz. small rounds of
toast.
A little butter.
1 tomato. A lit tie pickle.
Chop it rather finely,
removing all skin and bone. Moisten with the
sauce and season rather highly. Have ready some
small rounds of hot buttered toast, put some of
the haddock mixture on each, and lay a thin slice
of tomato on the top. Decorate with a slice of,
or a little chopped pickle, and cook the savouries
in the oven about 10 minutes. Serve hot.
2362. Savoury Haddock Custards (Cremes de
Merluche Fum6)
2 table-sps.
haddock.
1 gill milk.
2 yolks and
cooked
1 white of
Seasoning.
1 tea-sp.chopped pickles.
Chopped parsley.
Rounds of hot buttered
toast.
1 tea-sp. anchovy essence
Beat up the yolks and white of egg with the milk,
and strain them into a basin. Take the remains,
or about 2 table-spoonfuls smoked haddock, chop
them finely, and add them to the custard. Stir in
also the anchovy essence and a little chopped green
pickle, and season to taste. Pour the mixture into
very small greased dariole moulds, and poach them
carefully until firm to the touch. Have ready an
equal number of small rounds of hot buttered
toast, sprinkle them with finely-chopped parsley,
and place the little custards on the top. Serve
very hot.
2363. Smoked Haddock Rissolettes (Rissoles de
Merluche Fumd)
\ lb. smoked haddock.
1 or 2 table-sps. white
sauce.
Seasoning.
Some scraps of pastry.
Egg and vermicelli.