Dried Haddock on Toast

Ingredients

• I lb. cooked dried haddock
• 1 tablespoonful cream
• 2 hard-boiled eggs
• 1 dessertspoonful chopped parsley
• oz. butter
• A little pepper
• and cayenne
• § teaspoonful lemon juice
• 2 oz. bread crumbs
• 1 egg
• 2 oz. butter

Method

1. 1

   Pound or chop the haddock very fine, work into it one hard-boiled yolk, the butter, pepper, cayenne, lemon juice, and cream; rub through a fine wire sieve; form into oval shapes about the size of an olive, paint over with the egg, and roll in bread crumbs, fry a light gold in smoking hot fat.

2. 2

   Stamp out some oval shapes of bread a little larger than the olives, stamp out the centre of each the same size as the olive, fry these a light gold in the 2 oz. of butter, first clarified; fit an olive of haddock in each crouton of bread, garnish round each alternately with chopped parsley, yolk and white of egg.

3. 3

   Serve on a lace paper.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 41. The excerpt below is the record exactly as published.

DRIED HADDOCK ON TOAST. I lb. cooked dried haddock 1 tablespoonful cream 2 hard-boiled eggs 1 dessertspoonful chopped parsley \ oz. butter A little pepper and cayenne § teaspoonful lemon juice 2 oz. bread crumbs 1 egg 2 oz. butter

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