Ballettes de Merluche (Savoury Haddock Balls)

Ingredients

• half a cooked haddock
• 1 oz. of butter
• a good dash of coralline pepper
• a teaspoonful of minced parsley
• enough thick cream or good white sauce

Method

1. 1

   Flake and pound haddock, stir with butter, pepper, parsley, and enough cream or sauce to form a rissole mixture.

2. 2

   Cool, roll into balls, egg, crumb, and fry until golden brown.

3. 3

   Serve hot, garnished with fried parsley.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 35. The excerpt below is the record exactly as published.

loz. of butter, one tablespoonful of anchovy paste, cayenne, and a little lemon juice, spread this thickly on hot buttered toast, and lay on each half a cooked and very hot soft bloater roe, and serve. Another . SAVOURIES. 73 version of this is made by broiling two soft-roed bloaters, then when cooked lift out the roes, keep them hot, and pound the fish, after boning it, with one egg, loz. of butter, and salt and cayenne to taste. Pile this on finger croutons, lay a piece of the roe on each, dust with pepper and minced parsley and a morsel of butter (or use a tiny pat of maitre d’hotel butter), and set it in the oven till quite hot. Laitances a la Madras. — Cut some thin slices of fat bacon, spread these with chutney and minced capers, and lay on each a piece of well-washed bloater roe, seasoned with pepper and lemon juice, skewer lightly, and fry or broil and serve very hot on fried croutons. Chicken livers cooked thus, and known as foie de volaille a la diahle, are excellent. Laitances aux Huitres. — Prepare some croutes creuses (see chapter on ‘‘Garnishes”), and lay in each a cooked, soft, herring roe, and on this two or three bearded oysters, seasoned with lemon juice and pepper, sprinkle with a little liquefied butter, and set in the oven till very hot. Petites Caisses d la St. James. — Have ready some little cheese pastry-lined cases. Clean and blanch four sets oE herring or mackerel roes, and cut them into dice. Have ready a gill of rich white sauce strongly flavoured with grated Parmesan cheese, and stir into this the herring roes and half their bulk of Gruyere, also cut into dice, with a small teaspoonful each of French and Enghsh mustard, and stir it all over the fire till hot ; then fill the cases with this, cover quickly with a mering-ue of three or four egg whites 74 SALADS, SANDWICHES, &c. whipped stiffly with coralline pepper, and serve at once, very hot. Laitances aux Cepes. — Brush some hard bloater roes with butter, and grill before a clear fire, then mince them, and season with salt, lemon juice, and cayenne, and spread this thickly on round croutons, then lay on each a round mushroom fried in butter, and serve veiy hot. (Broiled or fried mushrooms also go excellently well with soft fresh herring roes.) If a little of this herring roe, minced and rolled in thin slices of fat bacon, is dipped in batter and fried, it is known, served on croutons, as Laitances en KromesJcis. Smoked Haddock Toast. — Flake very finely half a cooked Finnon haddock (one stewed in milk for choice). Meantime melt loz. of butter with a full tea, spoonful of flour, and the same of minced chives (or a very finely minced shallot) and of parsley, and stir it all over the fire till quite hot (but v not browned), then add the flaked fish ; meanwhile beat up one or two eggs in half a pint of milk x (preferably that in which the haddock was cooked), season to taste with black, red, or white pepper, and pour it to the fish, stirring it all over the fire till thickened and well blended, when you pour it on to croutons of fried brown bread, and serve very hot, dusted with coralline pepper and minced parsley. Or : Flake the fish finely, and for each table- | spoonful allow a well-washed fillet of anchovy and a [ tiny piece of butter, and pound it all till smooth, W., seasoning it with a dust of pepper. Now stir to it a ^ gill of any nice white sauce, allow it to get thoroughly SAYOURIES. 75> hot without actually boiling, then stir in the yolk of an egg or a tablespoonful of cream, and serve very hot on fingers of buttered toast lightly dusted with coralline pepper. Or : Flake the fish as before, and for this quantity allow loz. each of butter and of grated cheese, moistening it with an egg yolk and a tablespoonful of either white sauce or thick cream, and when thoroughly hot season to taste and pour into some croiUes creuses ; cover each with the stiffly whipped white of the egg by means of a pipe and bag, and set in the oven till crisp and lightly browned. A few drops of essence of anchovy are an improve- ment. If this is served in croutes creuses or crou~ stades, it is known as Croutes de merluche d la Florence. Ballettes de Merluche (Savoury Haddock Balls). — Flake and pound half a cooked haddock, and stir it over the fire with loz. of butter, a good dash of coralline pepper and a teaspoonful of minced parsley or chives, and enough thick cream or good white sauce

Cook this with the app: pantry check, scaling, and the assistant.