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, removing skin and bone.

2. 2

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

3. 3

   Add salmon and season.

4. 4

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

5. 5

   Fry in hot fat for three minutes.

6. 6

   Fill the bread cups with the fish mixture and top with smaller rounds of bread.

7. 7

   Garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 93. The excerpt below is the record exactly as published.

o ounces of butter, one egg- Wash and pare the potatoes thinly, and cut off about an inch of the smallest end. With a strong teaspoon scrape out the centre of the potato, leaving a shell of po- tato unbroken about a third of an inch in thickness, and throw these shells and their tops into cold water, to keep them white until used. Chop the steak very finely, add to this the pepper, salt, catsup and cayenne, and stir all together. Take the potatoes from the water, and drying them thoroughly with a towel, pack the meat mixture firmly into them. Beat the egg until very light, and roll in this both the stuffed potato and the tops, and cover the meat stuffing with the top cut from each potato, pressed .firmly on. Melt the butter in a shallow saucepan, and when the blue smoke arises, place the potatoes carefully in the hot butter that the tops may not be disarranged, and cover- ing the saucepan, let the potatoes cook slowly therein for one hour, turning them occasionally in order that they maty brOwn evenly on all sides. Serve in a hot Vegetable dish. Dresden Fatties. — Two slices of white bread, three tablespoonfuls of cream, four tablespoonfuls of bread crumbs, one-half pound of cold boiled salmbn, one tea- spoonful of salt, one-half teaspoonful of pepper, one ounce DRESDEN PATTIES. 213 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 saucepan, 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. Cbver the saucepan and, drawing it to one side of the fire, let its contents simmer, 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 bis- cuit 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 founds 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 mix- ture, and place over this the small founds of bread. Serve the patties garnished with sprigs of parsley. Note. — These patties may also be made with oysters, lobsters, trvrfRes, mushrooms or any kind of boiled fish. 214 BREAKFAST DISHES. Chickens Iiivers. — One and one-half dozens of chickens livers, one-quarter of a pound of fat bacon, one saltspoonful of pepper, one saltspoonful of salt. Place the livers into a saucepan, cover them with cold 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 islices, 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 fiye 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 manncir above described, may also be served with a hot, thick brown sauce poured over them, with the addition if desired' of a little cliopped onion, browned in batter. Fig's Feet. — Four pigs feet, one and one-half pints of milk, one teaspoonful of salt, one-half teaspoonful of pepper

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