Croutes de Merluche Fume

Ingredients

• Half a pound of dried Haddock
• Two ounces of Butter
• One Egg, hard-boiled
• Two Gherkins
• Pepper and Salt
• Coral
• Chopped Parsley
• CroMes of Bread

Method

1. 1

   Mince up the fish and the gherkins, put them into a stewpan with the butter, pepper and salt, mix well together.

2. 2

   When quite hot put a little heap of this mixture on the croutes; sprinkle the tops of some with very finely chopped parsley and others with coral rubbed through a sieve, the yolk of egg rubbed through a sieve and the white of egg chopped finely; decorate with these three colours, green, yellow, and coral alternately.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 58. The excerpt below is the record exactly as published.

Croutes de Merluche Fume. Ingredients, Hsilf a pound of dried Hadddck. Two ounces of Butter. N 2 180 HIGH-OLASS COOKERl^. One Egg, hard-bailed. Two Gherkins. Pepper and Salt. Coral. Chopped Parsley. CroMes of Bread

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