Dresden Patties

Ingredients

• Two slices of white bread
• three tablespoonfuls of cream
• four tablespoonfuls of bread crumbs
• one half pound of cold boiled salmon
• one teaspoonful of salt
• one half teaspoonful of pepper
• one ounce of butter
• one half ounce of flour
• one gill of milk
• one egg

Method

1. 1

   Shred the salmon in small pieces, removing skin and bone.

2. 2

   Melt butter, stir in flour, add milk, and bring to boil.

3. 3

   Add salmon, season with half the pepper and salt, cover, and simmer until heated.

4. 4

   Cut bread into rounds, dip in cream, roll in beaten egg, then in seasoned bread crumbs.

5. 5

   Fry in hot fat for three minutes, drain, and fill with salmon mixture.

6. 6

   Garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 152. The excerpt below is the record exactly as published.

Dresden Patties. — Two slices of white bread, three CHICKENS' LIVERS. 235 table-spoonfuls of cream, four table-spoonfuls of bread crumbs, one half pound of cold boiled salmon, one tea- spoonful of salt, one half tea-spoonful of pepper, one ounce of butter, one half ounce of flour, one gill of milk, one egg- Shred the salmon in small pieces, removing from it all the skin and bone. Melt the butter in a small sauce-pan, stir into this the flour, add the milk, and stir all together until boiling. Throw into this mixture the shredded salmon, and season all with half of the pepper and salt. Cover the sauce-pan, and, drawing it to one side of the fire, let its contents sim- mer, but not boil, until the fish is heated through. The slices of bread should be cut at least an inch and a half thick, and cut a large round from each with a biscuit- cutter. "With a smaller cutter cut these rounds half-way through in the centre. Put the cream upon a plate, and dip the rounds in this quickly, in order that they may not soak soft ; beat the egg thoroughly, and roll the rounds in this ; after which, season the bread crumbs with the remaining pepper and salt, and roll the rounds in these also. Throw the prepared rounds into hot clarified fat or lard, and fry them for three minutes. Take them from the fat, drain them upon kitchen-paper, and splitting carefully off with a sharp knife the inner round to the depths at which it is cut, scrape out from the centre of the large round all of the bread remaining soft. Into this bread cup fill in equal portions the fish mixture, and place over this the small rounds of bread. Serve the patties garnished with sprigs of parsley. NOTE. — These patties may also be made with oysters, lobsters, truffles, mushrooms, or any kind of boiled fish. Chickens' Livers. — One and one-half dozen of chickens' livers, one quarter of a pound of fat bacon, one salt-spoonful of pepper, one salt-spoonful of salt. Place the livers into a sauce-pan, cover them with cold 236 BREAKFAST DISHES. water, throw in the salt, and, bringing the water quickly to the boiling-point, let the livers boil for five minutes. When done, remove the livers from the water, slice them lengthwise carefully, in order not to break them, and, cutting the bacon into very thin slices, and of a size similar to the slices of liver, thread alternate slices of liver and bacon upon a spit, and broil all over a bright fire five minutes, turning them constantly in order that they may brown evenly. "When broiled, sprinkle over all the pepper, and send them to the table on the spit. NOTE. — Livers of chicken or turkey boiled in the manner above described may also be served with a hot, thick brown sauce poured over them, with the addition, if desired, of a little chopped onion, browned in butter. Pig's Peet. — Four pig's feet, one and one-half pint of milk, one tea-spoonful of salt

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