Bloater Puree

Ingredients

• six bloaters
• sufficient butter to make it into a perfectly smooth paste
• two tablespoonfuls of cream
• a little finely chopped parsley
• a seasoning of Nepaul pepper

Method

1. 1

   Simmer six bloaters, remove the skins and take off the flesh from the bones, and pass it through a sieve and put it into a stewpans.

2. 2

   Add sufficient butter to make it into a perfectly smooth paste.

3. 3

   Draw the pan a little on one side, and stir in two tablespoonfuls of cream, a little finely chopped parsley and a seasoning of Nepaul pepper.

4. 4

   Stir till the preparation is quite hot, then turn it out, sprinkle brown raspings and sifted egg-yolk over the top, and garnish with a border of toasted sippets.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.

Bloater Puree. Simmer six bloaters, remove the skins and take off the flesh from the bones, and pass it through a sieve and put it into a stevvpan. Add sufficient butter to make it into a perfectly smooth paste. Draw the pan a little on one side, and stir in two tablespoonfuls of cream, a little finely chopped parsley and a seasoning of Nepaul pepper

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