Croutes d la Jubile
From Salads, sandwiches, and savouries, 1901
Lobster or crab can be used instead of haddock.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.
Croutes d la Jubile. — Free the flesh of a nice fresh dried haddock from all skin and bone, and sieve it- Now mix to it with a wooden spoon 4oz. of fresh butter (slightly warmed) for each |lb. of fish. Put this purfe into a bag with a plain pipe, and force a portion of fish on to as many rounds of fried bread as you require; then lay on each a bearded oyster seasoned with coralline pepper and lemon juice
Cook this with the app: pantry check, scaling, and the assistant.