Cassolettes of Fish
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Sufficient for ten cassolettes.
Presented as published in 1913. 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 A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 27. The excerpt below is the record exactly as published.
Cassolettes of Fish ¥% |b. cold cooked fish or 4 tablespoonfuls flour shrimps Salt, pepper, and red pepper ¥% cupful milk to taste 4 tablespoonfuls Crisco 1 teaspoonful lemon juice Y% cupful water 2 lbs. cooked potatoes 2 tablespoonfuls cream 2 eggs & Rub potatoes through a sieve, add little salt and pepper, 1 egg well beaten, and 2 tablespoonfuls melted Crisco and mix well. Roll out on floured baking board to 1% inches in thickness. Cut into small rounds, brush over with remaining egg well beaten, toss in fine breadcrumbs, mark the center slightly with a smaller round cutter. Fry to golden color in hot Crisco. Remove lids, carefully remove bulk of potatoes from in- side, fill with mixture, replace lids, and serve hot. For mixture, blend 2 tablespoonfuls of the Crisco with flour in a saucepan over the fire, add milk, water and seasonings and cook for a few minutes. Put in flaked fish and make hot. Add cream last. % teaspoonful of anchovy extract may be added if liked.
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