Croquilles de Poisson

Ingredients

• 1 pound of halibut
• 1 ounce butter
• 1 tablespoonful flour
• 1 cupful chicken broth
• ½ cupful milk
• 12 whole peppers
• a small bouquet
• ¼ gill mushroom liquor
• ¼ teaspoonful nutmeg
• 1 even teaspoonful salt
• ½ gill sweet cream

Method

1. 1

   Boil halibut, break into pieces.

2. 2

   Melt butter, add flour, then chicken broth, milk, peppers, bouquet, mushroom liquor, nutmeg, and salt.

3. 3

   Strain, add cream and fish, fill shells, top with bread crumbs, bake until golden brown.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 154. The excerpt below is the record exactly as published.

cupful milk, 1 teaspoonf ul salt, y^ even teaspoonf ul white pep- per, y^ teaspoonful dry mustard, and, if handy, y^ cupful fine- chopped mushrooms ; add the fish meat, stir, and cook 5 minutes ; then add the yolks of 3 eggs and y^ tablespoonful fine-chopped parsley ; put the preparation on a fiat dish and let stand in a cool place. Thirty minutes before serving, form the preparation into cork-shaped croquettes, dip in beaten egg, cover with fresh grated bread crumbs, and fry light brown in hot fat Or the croquettes may be formed into small pyramids and then fried. In serving these dress on a hot dish, stick a small sprig of parsley in the top of each, and serve with oyster, caper, or Tartar sauce. Croquilles de Poisson. — Boil 1 pound of halibut the same as for fish salad (see my book '* Desserts and Salads, recipe 907), break CREAM FISH FORCEMEAT. 381 it into small pieces, and mix with the following sauce : Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, stir, and cook 2 minutes ; add 1 cupful chicken broth, y^ cupful milk, 12 whole pep- pers, a small bouquet, Y, gill mushroom liquor, y, teaspoonf ul nut- meg, 1 even teaspoonf ul salt, cook 5 minutes ; then strain, add Yi gill sweet cream,

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