Bloater Toasts
From Fifty dinners, 1895
The remainder of the bloater puree can be used for poached eggs.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 2. The excerpt below is the record exactly as published.
BLOATER TOASTS. 5 and cool it, colour it if required with a drop or two of cochineal, and add a glass of liqueur or brandy. Next decorate a plain mould with almonds, put it on ice, and pour your strawberry f- Straw- r _ . , , •' . Derry syrup syrup into it by degrees ; cover it over, moulded. and set it in ice for two hours ; turn it out, and serve it with cold custard in glasses, or plain cream. If in season, you can, of course, make the syrup with fresh strawberries, and when filling the mould you may add to its attractiveness by setting layers of whole fruit (fresh or preserved) in it in the style of a jelly. Remove the skin, head, and tail of a bloater, fry it in butter, let it get cold, and then pick all the meat off the bones, saving the roe ; pound these together in a mortar, and pass them through a wire sieve, using half an ounce of butter to assist the operation ; season well with pepper, adding a pinch of Nepaul and one of mace. Melt a quarter of an ounce of butter in a little stewpan, stir in a quarter of an ounce of flour, mix well and moisten with a gill of milk or broth, add enough of the bloater puree to thicken the sauce well, bringing it to the con- sistency of jam ; spread this liberally over four well- fried toasts which have been kept hot in the oven, dust over with grated Parmesan
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Cook this with the app: pantry check, scaling, and the assistant.