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 fiour
• one gill of milk
• one egg

Method

1. 1

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

2. 2

   Melt the butter in a small saucepan, stir into this the flour, add the milk and stir all together until boiling.

3. 3

   Throw into this mixture the shredded salmon and season all with half of the pepper and salt.

4. 4

   Cover the saucepan and, drawing it to one side of the fire, let its contents simmer, but not boil, until the fish is heated through.

5. 5

   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.

6. 6

   With a smaller cutter cut these rounds half way through in the centre.

7. 7

   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.

8. 8

   Throw the prepared rounds into hot clarified fat or lard and fry them for three minutes.

9. 9

   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.

10. 10

    Into this bread cup fill in equal portions the fish mixture, and place over this the small rounds of bread.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 93. The excerpt below is the record exactly as published.

one-half teaspoonful of pepper, one-half teaspoonful of salt, two ounces of butter. POTATO SAUTE. 21 r Take eight of the largest mushrooms, skin them and cut off the stalks. Chop the eschalot as finely as possible, and chop also finely the remainder of the mushrooms. Put the butter into a frying pan, and place this over the fire letting the butter melt and become hot. Brown in this the eschalot and chopped mushrooms, sprinkle over them the pepper and salt, and stuff the centre of the eight skinned mushrooms with this mixture. Sprinkle over each of these equal portions of the bread crumbs, place the mushrooms into a baking tin, and placing this in a brisk oven, let them bake therein until a skewer will easily penetrate to the centres of the mushrooms. Take the mushrooms when done carefully from the tin to avoid breaking them or disarranging the stuffing in their centres, and serve them in a hot dish. Potato Saute. — One quart of potatoes, one and one-half ounces of butter, one teaspbonful of salt, one saltspoon)ful of white pepper. Young potatoes should be used for this preparation, and should be first scraped, then thrown into boiling water, and allowed to boil rapidly for ten minutes. Drain the water carefully from them, cover the saucepan, and let the potatoes cook in their own steam until a fork will pierce easily to their centres. When done, sprinkle over the potatoes the pepper and salt, throw in with these the butter, and shake the sauce- pan over the fire uiitil the potatoes become a pale brown upon their surfaces. Serve very hot. NoTEi — Old potatoes may be used for a saut^ if young ones are 21 2 BREAKFA ST DI SITES, cMit of season, and when the old potatoes are so nsed, they should be cat into balls or other fanciful small shapes. Stuffed Potatoes. — Eight large potatoes, one pound of beefsteak^ one dessert spoonful of mushroom catsup, one teaspoonful of salt, one-half teaspoonful of pepper, one grain of cayenne, two 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 may brown evenly on all sides. Serve in a hot vegetable dish. Dresden Patties, — ^Two slices of white bread, three tablespoonfuls of cream, four tablespoonfuls of bread crumbs, one-half pound of cold boiled salmon, one tea- spoonful of salt, one- half teaspoonful of pepper, one ounce DRESDEN PA TTIES. 213 of butter, one-half ounce of fiour, one gill of milk, one egg

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