Cutlets of Cooked Salmon

Ingredients

• Take the same quantities as in the last recipe
• two ounces of butter
• two whole eggs
• a tablespoonful of cream

Method

1. 1

   Proceed as in the last recipe, butter cutlet moulds, fill with mixture, tap to settle, and smooth surfaces.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 79. The excerpt below is the record exactly as published.

two ounces of butter, and a tablespoonful of minced parsley. Lastly, add a tablespoonful of milk. When all is blended together put the pudding in a buttered mould, set this in a pan with boiling water round it half the depth of the mould, and heat the pudding thoroughly in the oven. Then turn it out carefully, shake some fine crust raspings over it, and serve. [Wyvern.~\ Baked Fish. — To a pound of cold cooked fish allow one- third of its weight in breadcrumbs, and season well with, pepper and salt. Make a fish broth to cover it, adding a sliced onion if liked, and six black peppercorns. Stir in a teaspoonful of anchovy sauce, set the mixture to boil, and then simmer for fifteen minutes. Thicken the broth, stirring in any remaining fish sauce. Arrange the fish and crumbs on a buttered fire-proof dish, moisten well with the sauce, strew raspings over, and heat up in the Dutch oven. KB. — When fish has to be re-warmed the skin should always be removed as soon as the fish leaves the dining-room. It is a good plan to remove the bones also. If the fish is Salmon this is particularly necessary, as the skin is oily, and the fat part near the fins should be removed also. Fish Custard Pudding’S. — These are excellent either by themselves or served with cold Salmon. Butter six dariole FISH CUSTARD PUDDINGS 123 moulds, and sprinkle finely-minced dry parsley upon the butter. Make enough ordinary custard, using salt and pepper instead of sugar, to fill the moulds half full. Pick any cold cooked fish free from bones and skin, cut it into a coarse mince, and dust into it a saltspoonful of spiced pepper. Fill the moulds loosely with this, then pour the custard in, allowing time for it to settle well, and adding more custard by degrees till the moulds are full. Put a round of buttered paper over each, place them in a saute-pan with enough boiling water round them to poach them nicely. When set, take off the papers, and turn the custards out. A saltspoonful of anchovy sauce may be stirred into the custard before filling the moulds. Cooked Fish, served in shells. — No. 1. Ala Carmelite For six scallop shells take four ounces of cooked cod, two hard- boiled eggs, two fillets of anchovies freed from oil, and two gills of fish broth, or milk flavoured with anchovy. Turn the last to a sauce with half an ounce of flour and the same of butter, bring to the boil, and stir in a tablespoonful of tomato conserve ; mix well, and pass through a hair sieve. Now butter the shells, chop up the cold fish and the hai'd-boiled eggs, put this mince into a bowl, season with salt and white pepper, add a pinch of mace (if liked) , cut up the anchovy and mix with the mince, and then moisten with enough of the sauce to bring the mixture to the consistency of rather fluid jam. Fill the shells with this, smooth their surfaces, shake over each some finely- sifted raspings, and dot a few little pieces of butter over them. Bake, but do not allow the mince to dry up whilst baking. The mince should come to table moist and thoroughly hot. No. 2. Cold fish, served in shells. Almost any cold cooked fish can be used, or mixed fish, such as salmon and whiting, sole and shrimps, or turbot and lobster. Cut up the fish in small pieces, add to it one-third of its bulk of cold cooked mushroom cut in small squares, and for six shells allow a dessertspoonful of minced pickled gherkins. Put all into a bowl, moisten with a tablespoonful of salad oil, and a teaspoonful of tarragon vinegar, season with pepper and salt, and leave it thus marinading for a quarter of an hour. Now take the mixed mince out of the bowl, and dress it in another bowl with mayonnaise sauce. Fill the shells with the mince, 124 RECHAUFFE DISHES OF FISH forming it in dome-shape and masking the surface with mayonnaise. Decorate each dome with strips of anchovies, crumbled white and yolk of egg, and garden cress loosely shaken over all. Serve on a flat dish surrounded with water- cress. \Wyvern.~\ Rechauffe of Salmon a la Parmentier.— Take six ounces of cold cooked Salmon, and pound it in a mortar with two ounces of butter and two of bread panada. Pass all through a wire sieve into a bowl. Now stir in two whole eggs and the yolk only of another. Work all well together with a wooden spoon, and finish with a tablespoonful of cream. Butter a round pint border mould, and fill it with the mixture. Steam gently till nicely set, and mask with maitre d’ hotel sauce. Pill the centre of the border with small new potatoes moistened with maitre d’hotel butter. Or, if new potatoes are not in season, substitute potatoes shaped like plovers’ eggs or olives. The potatoes must be steamed ; if boiled they will crumble . [ Wyvern. ] Cutlets of Cooked Salmon.— Take the same quantities as in the last recipe

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