Fish Cream

Ingredients

• half a pound of fish
• about 1 pint of water
• a bunch of herbs
• a piece of carrot
• a piece of turnip
• 1 teacupful of bread-crumbs
• 1 gill of milk
• 1 ounce of butter
• 1 gill of cream
• 3 eggs

Method

1. 1

   Boil fish with herbs, vinegar, carrot, and turnip.

2. 2

   Remove bones, chop fish, and mix with mushrooms and parsley.

3. 3

   Stew bread-crumbs in milk and butter, then combine with fish.

4. 4

   Mix in cream, pepper, salt, and eggs.

5. 5

   Butter a mold, press in mixture, and steam for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 64. The excerpt below is the record exactly as published.

1 ounce of butter, or 3 tablespoonfuls of cream (pepper and salt if neces- sary). Simmer together, and serve with fried sippets. N.B. — Must be of the consistency of cream. N.B. — For a change the cheese can be omitted, and the soup served plain, or flavoured with a little nutmeg. This is a matter of taste. 449. — Simple Crecy Soup. Scrape and slice 14 ounces of red carrots. Put them in 1 quart of water, with a little salt. Simmer SU^^DIUES. 179 gently for G hours. Rub them through a wire sieve ; put them back on the fire, and, when they begin to boil, add ounces of butter, jDepper, and, if necessary, a little more salt. Stew for a few minutes ; and just before dishing up the soup, stir in the yolk of 1 egg. A gill of cream, and 1 teaspoonful of Liebig’s extract of beef will be found a great improvement to this .soup. 449a, — Simple Soup “a la Heine.” Pound in a mortar the remains of cold chicken, Avith 2 ounces of cooked rice ; Avhen well pounded, rub it through a hair sieve. Put it on the fire with 1 quart of white stock ; add 1 gill of cream, pepper and .salt to taste. Simmer for half an hour to an hour. Serve up with fried sippets. The remains of a “ Poule au Riz,” or cold Mauritius Mould, can be turned into a Simple Soup “a la Reine.” 450. — Haddock Raviolis (Savoury). Soak a dried haddock in Avarm milk ; then .shred it into small pieces. Mix it up with cream, about 1 gill, and pepper. Make a light paste ; roll it out thin. Cut it into squares ; on each square place a piece of the aboA'^e prepared haddock, double the paste over, and fry in boiling fat. Dish up on a napkin. Don’t throAV the milk aAvay the haddock Avas soaked in ; use it for some fish soup, or a fish gratin. ISO WHOLESOME COOKERY. 450a. — Haddock Tartlets. Prepare the haddock as above. Also have a light paste, with which line some patty pans ; fill up each tartlet with the haddock mixture, and bake. If short of cream, use a little butter. 451. — Red Herrings. Remove the skin and bones from some red herrings. Put them to soak in milk for about half an hour ; then pound them ; pass them through a hair sieve. Mix them up smooth with some thick cream, a very little bread-crumb, and a little pepper. Have some china ramaquin cases; butter them well; put in the mixture, and warm them in the oven for a few minutes. N.B. — If you have no cream, use milk and a few more bread-crumbs. 452. — Fish Cream. Boil half a pound of fish in about 1 pint of water, with a bunch of herbs and a little vinegar, a piece of carrot and turnip. When cooked, take out the fish and remove all the bones ; chop up the fish ; add some finely chopped mushrooms and parsley ; pound it all, and pass it through a sieve ; get it as smooth as possible. Stew 1 teacupful of bread-crumbs in 1 gill of milk and 1 oiince of butter ; add it to the fish. Mix it all SUN BUIES. 181 well together, adding at the same time 1 gill of cream, pepper, salt, and nutmeg, and lastly, 3 eggs

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