Fish and Potato Pudding

Ingredients

• 1% lbs. of boiled fish
• 3 lbs. potatoes
• 1 pt. of cream or milk
• % lb. of butter
• 2 tbsps. of flour
• 2 tbsps. of Parmesan cheese
• 1 tbsp. of capers
• Salt
• pepper
• 1 tbsp. of roll crumbs

Method

1. 1

   The boiled fish is cut up fine, the bones all taken out; the raw potatoes peeled and sliced fine.

2. 2

   The baking-dish or casserole is buttered and a layer of potatoes alternating with a layer of fish put in so that the last layer will be potatoes.

3. 3

   The gravy is made by heating the butter, stirring in the flour, adding the cream, salt, pepper, Parmesan cheese and capers.

4. 4

   Cook one minute, then pour over the layers of fish and potatoes.

5. 5

   Strew a few bread crumbs on top and place the pieces of butter on, then bake slowly for 1.5 hours.

6. 6

   Serve in the dish with head lettuce.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 69. The excerpt below is the record exactly as published.

FISH AND POTATO PUDDING. Quantity for .6 Persons. 1% lbs. of boiled fish 2 tbsps. of Parmesan cheese 3 lbs. potatoes Salt, pepper 1 pt. of cream or milk 1 tbsp. of capers % lb. of butter 1 tbsp. of roll crumbs 2 tbsps. of flour

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