Fish Cream

Ingredients

• Four ounces white fish
• Half an ounce butter
• Half an ounce bread crumbs
• Half a gill milk
• Half a gill cream
• One beaten white of egg
• Pepper
• Salt
• A squeeze of lemon juice

Method

1. 1

   Melt the butter in a small pan, add the crumbs and milk, and cook until thick.

2. 2

   Turn the sauce into a mortar, add the shredded fish, pound well, and rub through a fine sieve.

3. 3

   Season, add cream and beaten egg white.

4. 4

   Turn into a greased basin, cover with greased paper, and steam gently for 30-40 minutes.

5. 5

   Turn onto a hot dish and coat with white sauce if desired.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 59. The excerpt below is the record exactly as published.

Half an ounce bread crumbs. (1,293) Half a gill milk. Half a gill cream. A squeeze of lemon juice. One beaten white of egg. Pepper and salt. Fish Cream* fish 10 1 46 PLAIN COOKERY RECIPES. Melt the butter in a small pan, add the crumbs and milk, and cook until thick, and turn the sauce into a mortar. Wipe and shred the fish finely, add it to the sauce, and pound them well together; then rub the mixture through a fine wire sieve. Season well. Add the cream and the stiffly-beaten white of egg. Turn the mixture into a greased basin or mould, cover with greased paper, and steam very gently for thirty to forty minutes. When firm, turn the cream on to a hot dish. If liked, it may be coated with a white sauce. Chicken or Veal Cream. Made in the same way as Fish Cream, but the meat must be passed through the mincing machine before it is pounded. Four ounces white fish. Half-ounce butter. Three-quarters crumbs. Fish Quenelles. Half gill milk. Half an egg. ounce bread Pepper and salt. Squeeze of lemon juice. One tablespoonful cream. Melt the butter in a small pan, add the bread crumbs and the milk, and cook together till thick. Wipe and shred down the fish, and pound it with the sauce and the egg in a mortar; then rub the mixture through a fine wire sieve. Add the cream and seasonings, and shape into quenelles. Lay them on a greased frying-pan, and pour into the pan enough boiling water to nearly cover them. Cover them over with a round of greased paper, and poach slowly for about fifteen minutes. When firm, drain well in a heated cloth, and dish neatly on a round of toast, and garnish with a sprig of parsley. SICK-ROOM COOKERY. 147 Fish Souffle Four ounces of uncooked fish (cod, haddock, or whiting). One ounce flour. Half an ounce butter. Two small eggs. Half a gill of fish stock or milk. Half a gill cream

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