Croquettes of Fish

Ingredients

• 2 oz. of Butter
• a tablespoonful of flour
• half a pint of hot milk
• a teaspoonful of anchovy sauce
• a dust of cayenne
• Cold boiled Fish
• Egg
• Parsley
• Hot Lard

Method

1. 1

   Take remnants of boiled fish, pull into small pieces, season, and set aside.

2. 2

   In a saucepan, melt butter until light brown, add flour, stir, then add hot milk and stir until thick.

3. 3

   Add anchovy sauce, nutmeg, and cayenne.

4. 4

   Mix in fish, heat gently, then cool and shape into croquettes.

5. 5

   Roll in breadcrumbs, dip in beaten egg, and fry in hot lard.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 87. The excerpt below is the record exactly as published.

CROQUETTES OF FISH. Ingredients. Cold boiled Fish. Egg. Anchovy Sauce. Milk. Hot Lard. Parsley. 2 oz. of Butter. Flour. 1. Take some of the remnants of boiled turbot, soles, or any other kind of fish. 2. Pull them into small pieces with a fork, season with pepper and salt, and put them aside on a plate. 3. Put two ounces of butter in a saucepan, let it come to a light brown. 4. Add a tablespoonful of flour, stir well over a gentle fire. 5. Then add half a pint of hot milk, and keep stirring till the mixture thickens. 6. Add a teaspoon- ful of anchovy sauce, or a little Worcester sauce, a very small quantity of grated nutmeg, and just a dust of cayenne

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