Eoll the crust once again into a square ; place in the centre
of it the boiled rice, two of the eggs, which must have been
hard boiled, also the fish ; sprinkle over this the remaining
salt and the pepper; wet the edges of the crust with the
yolk of egg, fold it over squarely, brush the entire surface
over with the yolk of egg, and place it first in a quick oven
for ten minutes, when it should be changed to a cooler part
of the oven, to prevent its browning too quickly, and allowed
to bake three quarters of an hour.
NOTE. — The quantity of water given cannot be imperative, for
the reason that the amount to be used is determined by the amount
of gluten in the flour, which is never equal in different brands.
Any kind of fish may be used for this preparation, so long as it
is of a kind to be boned and skinned ; but fillets of sole, flounder,
or haddock will be found most satisfactory.
Fish, Cakes. — For these will be required one pound of
cold boiled fish, one pound of raw potatoes, two ounces of
butter, two eggs, four heaped table-spoonfuls of bread
crumbs, one grain of cayenne, one tea-spoonful of salt, one
half salt-spoonful of pepper.
Separate the skin and bone from the flesh with two forks,
and put the fish, cut into irregular pieces, into a large bowl.
Boil the potatoes, putting a little salt into the boiling water;
place a sieve over the bowl containing the fish, put the
potatoes while hot into the sieve, and rub them through
over the fish with the back of a wooden spoon. The pepper,
salt, and cayenne should now be added ; drop in also the
yolks of the eggs and the butter, mix together thoroughly,
and form the mixture into round flat cakes.
Beat then the whites of the eggs sufficiently to break the
albumen, dip the cakes therein, place the bread crumbs
upon a sheet of kitchen-paper, and roll the cakes separately
in it. They must now be thrown into hot clarified fat or
lard, and cooked for three minutes, when they may be trans-
TURI30T A-LA-CR^ME — SALMON PIE. 39
ferrecl to a sheet of kitchen-paper, to remove any particles of
fat that may have clung to the surface. Serve garnished
with parsley and very Lot.
XOTE. — When fresh fish is not available, salt cod or other fish
may be substituted, leaving out of course the salt, and picking the
salt fish to shreds, and washing through numerous waters, until
sufficiently freshened. When salt fish is used, it should be care-
fully dried after freshening, by putting it into a clean towel, and
wringing until moisture will no longer exude.
Turbot a-la-Creme. — Materials as follows : One pound of
cold boiled turbot, two ounces of butter, one ounce of flour,
one ounce of grated cheese, one half -pint of milk, one gill of
cream, one salt-spoonful of grated nutmeg, one half salt-
spoonful of pepper, one half tea-spoonful of salt✪ Fish a-la-Russe.
Page 32 · 4 recipe records on this page
Presented as published in 1886. 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
Roll the crust once again into a square ; place in the centre of it the boiled rice, two of the eggs, which must have been hard boiled, also the fish ; sprinkle over this the remaining salt and the pepper; wet the edges of the crust with the yolk of egg, fold it over squarely, brush the entire surface over with the yolk of egg, and place it first in a quick oven for ten minutes, when it should be changed to a cooler part of the oven, to prevent its browning too quickly, and allowed to bake three quarters of an hour.
NOTE. — The quantity of water given cannot be imperative, for the reason that the amount to be used is determined by the amount of gluten in the flour, which is never equal in different brands.
Any kind of fish may be used for this preparation, so long as it is of a kind to be boned and skinned ; but fillets of sole, flounder, or haddock will be found most satisfactory.
Fish, Cakes. — For these will be required one pound of cold boiled fish, one pound of raw potatoes, two ounces of butter, two eggs, four heaped table-spoonfuls of bread crumbs, one grain of cayenne, one tea-spoonful of salt, one half salt-spoonful of pepper.
Separate the skin and bone from the flesh with two forks, and put the fish, cut into irregular pieces, into a large bowl. Boil the potatoes, putting a little salt into the boiling water; place a sieve over the bowl containing the fish, put the potatoes while hot into the sieve, and rub them through over the fish with the back of a wooden spoon. The pepper, salt, and cayenne should now be added ; drop in also the yolks of the eggs and the butter, mix together thoroughly, and form the mixture into round flat cakes.
Beat then the whites of the eggs sufficiently to break the albumen, dip the cakes therein, place the bread crumbs upon a sheet of kitchen-paper, and roll the cakes separately in it. They must now be thrown into hot clarified fat or lard, and cooked for three minutes, when they may be trans-
TURI30T A-LA-CR^ME — SALMON PIE. 39
ferrecl to a sheet of kitchen-paper, to remove any particles of fat that may have clung to the surface. Serve garnished with parsley and very Lot.
XOTE. — When fresh fish is not available, salt cod or other fish may be substituted, leaving out of course the salt, and picking the salt fish to shreds, and washing through numerous waters, until sufficiently freshened. When salt fish is used, it should be carefully dried after freshening, by putting it into a clean towel, and wringing until moisture will no longer exude.
Turbot a-la-Creme. — Materials as follows : One pound of cold boiled turbot, two ounces of butter, one ounce of flour, one ounce of grated cheese, one half -pint of milk, one gill of cream, one salt-spoonful of grated nutmeg, one half saltspoonful of pepper, one half tea-spoonful of salt.
Records on this page
Fish a-la-RusseFish CakesSalmon PieTurbot a-la-Creme