Croutes de La it a nee de Cabillaud d la Madras

Ingredients

• ½ lb. cod roe smoked
• £ onion
• a clove of garlic
• 2 tablespoonfuls tamarind pulp
• 1 tablespoonful Favourite chutney
• 1 teaspoonful curry powder
• 1^ oz. butter
• 1 hard-boiled egg
• 1 French gherkin
• 8 oval-shaped pieces of fried bread

Method

1. 1

   Cut the cod roe into eight slices, chop the onion and garlic finely, and fry in the butter.

2. 2

   Stir in the curry powder, fry a little, and add the tamarind pulp, chutney, and lemon-juice.

3. 3

   Stir until it boils, then lay in the slices of cod roe and let them get hot through.

4. 4

   Chop the gherkin, cut a few fanciful slices of the white of egg, chop the remainder, also the yolk.

5. 5

   Dress each slice of cod roe with a sufficient quantity of pulp on the fried pieces of bread; decorate with the gherkins, white of egg, and yolk of egg, to produce a neat design; dish up, place in the oven for a few minutes, or serve cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 494. The excerpt below is the record exactly as published.

Croutes de La it a nee de Cabillaud d la Madras {Cod's Roe, Madras Style). — \ lb. cod roe smoked, £ onion, a clove of garlic, 2 tablespoonfuls tamarind pulp, 1 tablespoonful Favourite chutney, 1 teaspoonful curry powder, 1^ oz. butter, 1 hard-boiled egg, 1 French gherkin, 8 oval-shaped pieces of fried bread

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