Fish, Coquilles of

Ingredients

• Take cold boiled fish
• a table-spoonful of thick cream
• half a pint of boiling water
• a table-spoonful of butter rolled in flour
• a teaspoonful of anchovy sauce

Method

1. 1

   Pick fish free of bones and skin, season with salt and pepper.

2. 2

   Combine with cream, boiling water, butter, and anchovy sauce in a saucepan and heat.

3. 3

   Fill buttered shells with the mixture, cover with fried bread-crumbs, and bake until heated.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 129. The excerpt below is the record exactly as published.

Fish, Coquilles of the back and remove the bone, cut into good-sized pieces, rub the inside of each piece with egg, and then sprinkle the following over the pieces : Bread- crumbs, parsley, sweet herbs, minced finely, pepper, salt, and a little nut- meg. Broil over a clear fire till of a nice brown color. Serve with pars- ley and butter. Eels, Stewed. — Wash and skin 2 lbs. of eels, cut them in pieces three inches long, pepper and salt them, and put them into a stewpan. Pour in one pint of good soup stock, adding one large onion, shredded, three cloves, a teaspoonful of grated lemon- peel, and a wineglassful of port wine. Stew gently half an hour, and pour into a hot dish. Strain the gravy, and add a wineglassful of cream thickened with flour, and boil up once. Pour over the eels and serve. Finnan-haddie a la Delmonico. — To one pint of cream sauce add two table-spoonfuls of butter, the yolks of two eggs, well beaten, and three hard- boiled eggs cut up fine, one table- spoonful of grated Edam cheese, and pepper to taste. One pound of finnan- haddie, picked fine, should be added to this mixture, and the whole thor- oughly heated. Finnan-haddie, Broiled. — Buy the imported haddie, if possible, cut it into small squares, skin, and parboil them. Wipe them dry, and broil over a clear fire until they are lightly browned. Lay on a hot platter, and place on each a small lump of butter into which has been worked a few drops of lemon- juice. Serve very hot. Fish Cakes. — Make a savory gravy by boiling down the heads, tails, fins, and bones of any fish, with water enough to cover them. Add onion, herbs, pepper, salt, and a very little mace. With the meat, when well minced, mix a third part of the quantity of bread - crumbs, and a flavoring of the same kind as that used for gravy. Moisten with melted butter, bind with white of egg, and fry in butter till light brown. When the gravy has been strained, put it, with the cake, into a stewpan, cover close, and stew gently for a quarter of an hour. While the cake is being fried turn a plate over it. Time, eight to ten minutes to fry. Fish Chowder. — Fry seven slices of pork for a haddock weighing 5 or 6 lbs. Then fry in the fat two good-sized onions. Pare and slice ten potatoes. Cut the haddock into pieces about the right size for serving. Put into an iron pot a layer of fish, then one of potatoes, sprinkle over this some of the onion (sliced), some pep- per, salt, and a little flour, one or two slices of pork, then another layer of fish, potatoes, etc., until all has been used. Pour in the fat, cover the whole with boiling water, and cook from twenty minutes to half an hour, according to the thickness of the fish. About ten minutes before serv- ing split ten hard crackers, dip them in cold water, and add them to the chowder with about a pint of milk. If this recipe is used for cooking in the open air — chowder-making being a favorite amusement in some places — the pork can be fried in the iron pot. See also Bouilleabaisse. Fish, Coquilles of. — Take cold boiled fish and pick free of bones and skin ; break into small pieces ; p\it into a saucepan, with salt and pepper to season. To every pint add a table- spoonful of thick cream, half a pint of boiling water, a table-spoonful of but- ter rolled in flour, and a teaspoonful of anchovy sauce

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