Creamed Haddie

Ingredients

• haddie
• two tablespoonfuls of butter
• two heaping tablespoonfuls of flour
• enough mixed milk and cream
• season with salt
• season with pepper
• a little powdered mace
• three beaten egg-yolks
• three tablespoonfuls of cold milk

Method

1. 1

   Soak the haddock in cold water, then cook until just below boiling.

2. 2

   Flake the fish and set aside.

3. 3

   In a pan, melt butter, blend with flour, add milk and cream to make a sauce.

4. 4

   Season and add egg yolks mixed with cold milk.

5. 5

   Combine with fish and heat through.

Nutrition per serving

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 27. The excerpt below is the record exactly as published.

cream haddie, put the fish, skin side up, in a dripping pan of cold water, put it on the stove, and allow the water to slowly reach the point just below boiling, draw the pan to the back of the stove .for fifteen min- utes, then remove the fish, and flake it (in large pieces), getting out all bones. In a spider melt two tablespoon- fuls of butter, blend with it two heaping tablespoon- fuls of flour, add enough mixed milk and cream to make a rather thin sauce, season with salt, pepper and a little powdered mace, and cook two or three minutes. Now draw to the back of the stove, and add three beaten egg-yolks, blended with three tablespoonfuls of cold milk ; when thoroughly mixed add the fish, heat together, and serve. The fish may be merely skinned (after being freshened) instead of flaked, then laid on a hot platter and the sauce poured over it. The sauce should, in that case, have the addition of chopped hard- boiled eggs and a little parsley. To broil haddie, it should first be freshened in the manner described for creaming; then rub over with soft butter, and broil to a rich brown ; season with pepper and butter, and gar- nish with lemon slices. SALMON CREAMS. Use one pound of salmon and boil, removing skin and bones; then rub and pound fish to a paste; add twelve almonds chopped fine, one teaspoonful of onion juice, one teaspoonful white pepper; mix this and then gradu- ally add the unbeaten whites of three eggs, then care- fully stir in one-half pint of whipped cream to a stiff froth. Fill into timbale molds and cook for twenty minutes in a moderate oven. Sauce : Two tablespoonfuls of butter

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