Boules k la Durban

Ingredients

• Boil a Finnan haddock
• a couple of ounces of butter
• a dessert-spoonful of either essence of anchovy or the liquor from some oysters
• a dash of cayenne
• two table-spoonfuls of fine breadcrumbs
• a tea-spoonful of finely minced parsley
• the yolk of an egg

Method

1. 1

   Boil the Finnan haddock and flake off the flesh.

2. 2

   Pound it with butter, essence of anchovy, and cayenne.

3. 3

   Rub through a sieve, then add breadcrumbs, parsley, and egg yolk.

4. 4

   Roll into walnut-sized balls, fry in boiling fat until golden.

5. 5

   Pile on a dish, sprinkle with Parmesan, and decorate with fried parsley and hard-boiled eggs.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.

Boules k la Durban Boil a Finnan haddock and flake off the flesh, pound it in a mortar with a couple of ounces of butter, a dessert-spoonful of either essence of anchovy or the liquor from some oysters, and a dash of cayenne. Rub all through a sieve, then add two table-spoonfuls of fine breadcrumbs, a tea-spoonful * There are many more recipes of dressed fish in my little book, Dressed Fish a la mode, and the Housewife's A'eferee. C 2 20 COOKERY A LA MODE of finely minced parsley, and the yolk of an egg

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