Fish Creams

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 4 gill hot water
• 4 teaspoonful vinegar
• 1 teaspoonful anchovy essence
• 6 ozs. cooked fish
• 1 gill whipping cream
• 1 gill white sauce
• 1 teaspoonful lemon juice
• Chopped parsley
• 1 hard-boiled egg
• Cress

Method

1. 1

   Line small wet moulds with aspic and when set decorate with cress or parsley and hard-boiled white of egg, truffle, chilli skin, etc.

2. 2

   Chop the fish and pound it finely, then add the white sauce, the seasonings, and the Gelatine dissolved in the hot water, Whip the cream and stir the fish mixture lightly in.

3. 3

   Pour into the prepared moulds.

4. 4

   When set, unmould and garnish with cress and chopped Aspic Jelly.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 11. The excerpt below is the record exactly as published.

FISH CREAMS. Four to six persons 4 oz. COX’S INSTANT POWDERED GELATINE 4 gill hot water 4 teaspoonful vinegar Aspic Jelly (Recipe No. 16) 1 teaspoonful anchovy essence 6 ozs. cooked fish Chopped parsley 1 gill whipping cream 1 hard-boiled egg 1 gill white sauce Cress 1 teaspoonful lemon juice

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