Fish Balls a la Mrs. Benjamin Harrison

Ingredients

• one gill of clarified butter
• six dry toasts
• one poached egg on top of each fish ball
• six slices of broiled bacon

Method

1. 1

   Prepare fish balls as above, dress on toasts, place poached eggs on top, and decorate with broiled bacon.

2. 2

   Serve hot.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 142. The excerpt below is the record exactly as published.

Fish Balls a la Mrs. Benjamin Harrison. — To be prepared exactly the same as above (No. 347), dressing them on six dry toasts, placing one poached egg (No. 404) on top of each fish ball, and decorating the dish with six slices of broiled bacon, and serve hot. 348. How to Blanch Codfish-tongues.— Procure eighteen fine, fresh codfish-tongues, wash them thoroughly in cold water, then drain, and place them in a saucepan on the hot stove: cover with fresh water, and season with a handful of salt, six cloves, twelve whole peppers, one sliced onion, a bouquet (No. 254), and half a sliced lemon. Let them come to a boil, then transfer them with the water and garnishings to a stone jar, and use when needed. 349. Codfish • tongues au beurre noir. — Take eighteen blanched codfish-tongues, as for No. 348, heat them in a saucepan with half a gill of their own juice, but do not let them boil; drain well, then dress them on a hot dish, pour a pint of black butter (No. 159) over, and decorate each side of the dish with a few sprigs of parsley, then send to the table. 350. Fried Codfish-tongues. — Take eighteen fine, fresh codfish-tongues, wash them well, drain them in a napkin, dip them in cold milk, and roll them, one by one, in flour. Put one gill of clarified butter

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