Crusts of Haddock, Indian Fashion

Ingredients

• 8 ounces of smoked haddock
• a tablespoonful of Bechamel
• 2 egg yolks
• 2 tablespoonfuls of cream
• salt
• curry
• small round toasts
• cook in a moderate oven from 6 to 8 minutes

Method

1. 1

   Pound fine 8 ounces of smoked haddock, add a tablespoonful of Bechamel, 2 egg yolks and 2 tablespoons of cream; season with salt and curry, and rub through a fine sieve.

2. 2

   Spread some of this preparation on small round toasts, sprinkle over some chopped hard eggs, place them on a buttered dish, and cook in a moderate oven from 6 to 8 minutes.

3. 3

   Dress on a napkin and serve hot.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 7. The excerpt below is the record exactly as published.

usts of Had- dock, Indian Fashion. Pound fine 8 ounces of smoked haddock, add a table- spoonful of Bechamel, 2 egg yolks and 2 tablespoon- f uls . of cream ; season with salt and curry, and rub 22 through a fine sieve. Spread some ol this preparattop on small round toasts, sprinkle over some chopped hard eggs, place them on a buttered dish, a&d CQok in a moderate oven from 6 to 8 minutes

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