Fish Creams

Ingredients

• two ounces of bread panada
• two whole eggs
• the yolk only of another
• a tablespoonful of cream
• half an ounce of butter
• half an ounce of flour
• three penny-worth of picked shrimps

Method

1. 1

   Mix butter or fat of cooked ham with bread panada and pass through a wire sieve.

2. 2

   Add eggs, season, and cream.

3. 3

   Put into buttered dariole moulds, tap to even, and poach gently for about thirty-five minutes.

4. 4

   For the sauce, thicken fish broth with butter and flour, add shrimps and cream.

5. 5

   Serve the creams on a hot dish with the sauce.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 54. The excerpt below is the record exactly as published.

two ounces of bread panada. Mix, and pass all through a wire sieve. Now add to the puree thus obtained two whole eggs and the yolk only of another. Beat well together, season, add a tablespoonful of cream, put the mixture into buttered dariole moulds, tap each smartly on a folded cloth laid on the table to cause the filling to be even, and poach very gently about thirty-five minutes. The steaming should be done in this way : Choose a roomy stewpan, lay a sheet of paper folded in four at the bottom of it, pour in hot water about an inch deep, set it on the fire, and when nearly boiling slip in the darioles. Let boiling begin, but at once reduce to gentle simmering, keeping the pan covered. Whilst this is going on turn the fish broth into a sauce, thicken- ing with half an ounce of butter and half an ounce of flour. Bring to the boil, pass through a hair sieve, add three penny- worth of picked shrimps

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