Croutes a la Merluche

Ingredients

• 1 Findon Haddock
• 1 Hard-Boiled Yolk of Egg
• 1 Uncooked Yolk of Egg
• 2 Ozs. Butter
• Chopped Parsley
• Cayenne
• Pepper
• Salt
• A Few Rounds of Fried Bread

Method

1. 1

   Keep the bread warm in the oven.

2. 2

   Skin, bone and cut the haddock small; put in pan with butter; stir until the fish is creamy; add seasoning and yolk of raw egg; thoroughly heat; place in small heaps on each round of bread; sprinkle with hard-boiled yolk of egg (sieved) and chopped parsley.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 7. The excerpt below is the record exactly as published.

CROUTES A LA MERLUCHE. Ingredients. i Findon Haddock. I Hard-Boiled Yolk of Egg. i Uncooked Yolk of Egg. 2 Ozs. Butter. Chopped Parsley, Cayenne, Pepper and Salt. A Few Rounds of Fried Bread

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