Dresden Patties

Ingredients

• Take three ounces of any kind of cold boiled fish
• Put one ounce of butter into a flat stewpan
• a tablespoonful of flour
• pour in a teacupful of milk
• Cut two large rounds of bread about four inches in diameter
• and one and one-half inches in thickness
• season to taste with salt and pepper
• and pepper
• Put a large lump of clarified fat or lard into a fryingpan

Method

1. 1

   Chop fish, make a sauce with butter, flour, and milk, and cook with fish.

2. 2

   Prepare bread rounds, fry until golden, fill with fish mixture, and serve hot.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 64. The excerpt below is the record exactly as published.

Dresden Patties. Take three ounces of any kind of cold boiled fish, trim off the skin and bone and chop the fish fine. Put one ounce of butter into a flat stewpan with a tablespoonful of flour, stir over the fire until mixed, then pour in a teacupful of milk, and continue stirring. Put the fish into the boiling milk, season to taste with salt and pepper, and cook over a slow fire for fifteen minutes. Cut two large rounds of bread about four inches in diameter and one and one-half inches in thickness and with a three-inch tin cutter cut half way through each. Dip the rounds well in cream, then drain, and dip them in well beaten egg. Season a small plate of finely grated breadcrumb with salt and pepper, and roll the rounds in them, giving a good coating. Put a large lump of clarified fat or lard into a fryingpan

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