Cream of Smoked Haddock, Meadowbrook Style

Ingredients

• forcemeat of haddock
• 4 ounces of fresh whitefish
• some small timbale molds
• the belly part of two parboiled oysters
• cook the timbals in the bain-marie in a mild oven for 12 to 15 minutes

Method

1. 1

   Prepare a forcemeat of haddock, as explained for Souffle of Smoked Haddock, adding 4 ounces of fresh whitefish and omitting the whipped whites of egg.

2. 2

   Try the forcemeat by dumping a teaspoonful of it in boiling water — if too solid, add more cream.

3. 3

   Butter and decorate some small timbale molds and fill them with the haddock forcemeat; next make a hollow in the center by putting the index finger (previously dipped in lukewarm water) into the center of the forcemeat, place in this hollow part the belly part of two parboiled oysters, close up with forcemeat and cook the timbals in the bain-marie in a mild oven for 12 to 15 minutes.

4. 4

   Serve with cream sauce.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 7. The excerpt below is the record exactly as published.

ream of Smoked Haddock, Meadow- brook Style. Prepare a forcemeat of haddock, as explained for SouMe of Smoked Haddock, adding 4 otmces of fresh whitefish and omitting the whipped whites of egg. Try the forcemeat by dumping a teaspoonf ul of it in boiling water — ^if too solid, Jidd more cream. Butter and decorate some small timbale molds and fill them with the haddock forcemeat; next make a hollow in the center by putting the index finger (pre- viously dipped in lukewarm water) into the center of the forcemeat, place in this hollow part the belly part of two parboiled oysters, close up with forcemeat and cook the timbals in the bain-marie in a mild oven for 12 to 15 minutes

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