Bloater or Kipper Toast (Croutes a la Yarmouth)

Ingredients

• Chop the bloater very finely or pound it
• the potato (sieved)
• the butter
• seasoning to taste
• add a little milk to moisten
• the yolk of egg
• the white of egg

Method

1. 1

   Make the mixture thoroughly hot over the fire, then draw the saucepan to one side and stir in the yolk of egg.

2. 2

   Whip the white of egg to a stiff froth, and stir it in very lightly at the last.

3. 3

   Half fill small greased souffle dishes with the mixture, and bake them in a moderate oven until well risen and brown.

4. 4

   Serve as quickly as possible.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 808. The excerpt below is the record exactly as published.

Bloater or Kipper Toast (Croutes a la Yarmouth) Chop the bloater very finely or pound it and rub it through a sieve. Put it into a saucepan with the potato (sieved), the butter, and seasoning to taste, and add a little milk to moisten. Make the mixture thoroughly hot over the fire, then draw the saucepan to one side and stir in the yolk of egg. Whip the white of egg

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