Canapes de Laitance

Ingredients

• Two Bloaters with soft roes
• One ounce of Butter
• Fried Croutons of Bread
• One Egg
• Salt and Cayenne

Method

1. 1

   Take the roes out of the bloaters and put them on one side; pound the flesh of the fish in a mortar with the butter, egg, and seasoning, and pass through a wire sieve.

2. 2

   Put a little heap of this mixture on each crouton, with a piece of the roes on the top; bake for ten minutes in a moderate oven and serve very hot.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 55. The excerpt below is the record exactly as published.

Canapes de Laitance. Ingredients, Two Bloaters with soft roes. One ounce of Butter. Fried Croutons of Bread. One Egg. Salt and Cayenne

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