Fish, Cold, To Re-dress

Ingredients

• breadcrumbs
• some good fish sauce

Method

1. 1

   Place small pieces of cold fish in escallop-shells with breadcrumbs and fish sauce.

2. 2

   Brown in a Dutch oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 514. The excerpt below is the record exactly as published.

Fish, Cold, To Re-dress.— Put any cold fish — turbot, brill, soles, whiting, or smelt — cut small, into escallop-shells, with bread- crumbs and some good fish sauce — oyster, lobster, or shrimp. Place the shells in a Dutch oven. They will when browned be excellent. Put a little butter on the top of each. Time, fifteen to twenty minutes. Fish, Croquettes of.— Mince the remains of any cold fish, after clearing away the skin and bones ; make it very savoury. Mix with an cg^ a tea-spoonful of milk, and the same of flour, to bind all together, and roll into round balls, which should be brushed over with ^^^, and powdered with fine bread-criunbs. Fry to a nice brown in butter, and serve with gravy, made by boiling down the bones, fins, and tails with an onion. Add an anchovy and seasoning to taste. Probable cost of this quantity, ex- clusive of cold fish, 4d. Fish, Croquettes of (German).— 3Iake a very savoury and piquant ragout of fish, dis- solving in it enough gelatine to bind it when cold, and a small cr.pful of bread-crumbs. Cut into pieces, when cold, about the length and size of a finger, and roll them into sausages, to PIS (210) PIS "be brushed over with egg, and coated with a mixture of bread-crumb

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