Curried Fish Creams

Ingredients

• two or three large onions
• l|oz. of butter
• a teaspoonful of curry powder
• a good teaspoonful of tamarinds
• a few drops of lemon juice
• a dash of coralline pepper
• a spoonful of grated cocoanut
• three or four anchovies
• about a pint of good fish stock
• oz. best leaf gelatine
• 6oz. or 8oz. of any cold cooked fish
• two tablespoonfuls of whipped cream

Method

1. 1

   Fry onions in butter with bay leaf.

2. 2

   Add tomatoes, curry powder, tamarinds, lemon juice, coralline pepper, coconut, anchovies, and fish stock.

3. 3

   Simmer until tender, then stir in gelatine.

4. 4

   When cool, fold in flaked fish and whipped cream.

5. 5

   Pour into moulds and freeze for an hour.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 59. The excerpt below is the record exactly as published.

Curried Fish Creams. — Peel, slice, and mince two or three large onions, and fry them for fifteen minutes in l|oz. of butter, with a little powdered bay leaf and” parsley, then add to them two good ripe tomatoes, a teaspoonful of curry powder, a good teaspoonful of tamarinds, a few drops of lemon juice, a dash of coralline pepper, a spoonful of grated cocoanut, three or four anchovies, and about a pint of good fish stock. Simmer this all till tender, then stir into it ^oz. best leaf gelatine, and when this is dissolved rub it all through a tammy, and when cool, but not quite set, stir into it 6oz. or 8oz. of any cold cooked fish, finely flaked, and, lastly, two tablespoonfuls of whipped cream

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