Fish Creams with Horseradish

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 4 gill hot water
• 4 Ib. cold cooked fish
• 14 gills white sauce
• 2 gill cream
• 1 dessertspoonful grated horseradish
• 4 teaspoonful mustard
• 4 teaspoonful sugar
• $ teaspoonful salt
• 2 teaspoonfuls vinegar
• 2 tomatoes
• Rounds of new brown bread

Method

1. 1

   Stir into the white sauce the grated horseradish, the mustard, sugar, salt, vinegar, and flaked fish.

2. 2

   Add the Gelatine dissolved in the 4 gill water.

3. 3

   Whip the cream and stir the horseradish mixture into it.

4. 4

   Reseason to taste and divide into six to eight small dariole moulds.

5. 5

   Skin the tomatoes and cut in thin slices.

6. 6

   Lay the slices on rounds of brown bread cut a little larger than the darioles.

7. 7

   When set, turn the small shapes out on the prepared rounds.

8. 8

   Decorate and serve.

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 WITH HORSERADISH. Three persons 4 oz. COX’S INSTANT POWDERED GELATINE 4 gill hot water 4 teaspoonful mustard 4 Ib. cold cooked fish 4 teaspoonful sugar 14 gills white sauce $ teaspoonful salt 2 gill cream 2 teaspoonfuls vinegar 1 dessertspoonful grated 2 tomatoes horseradish Rounds of new brown bread

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