Fish Croquettes

Ingredients

• Take cold fish of any kind
• an egg
• a very little milk
• a teaspoon of flour

Method

1. 1

   Prepare the fish mixture, roll in crumbs, and fry until golden.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 125. The excerpt below is the record exactly as published.

Fish Croquettes — Tomato Mayonnaise With a silver fork pick fine, enough flesh left from a boiled or baked fish to measure one and a half cups. Melt quarter cup of butter; cook in it until yellowed slightly two slices of onion, then add another cup flour, half a teaspoon of salt, and a dash of paprika and, when thoroughly blended, one cup of milk or white stock and one-third cup of cream. Stock made from the head and trimmings of a fish, or the water in which the fish was cooked, flavored with vegetables, is particularly good. Strain the sauce and beat into it an egg, beaten light without separating, or use simply the yolk of an egg. Stir over the fire, without boiling, until the egg is set, then mix in the prepared fish. Turn the mixture on to an agate plate and set aside to become cold, roll in crumbs, cover with a beaten egg, diluted with two or three tablespoons of cold water, and again roll in crumbs. Fry in deep fat; drain on soft paper and serve at once with cucum- bers seasoned with French dressing; or when cucumbers are out of season, with mayonnaise dressing mixed with an equal bulk of thick tomato sauce. Devilled Fish One cup cold cooked fish, one teaspoon parsley, two hard- boiled eggs, chopped fine, pepper and salt. Put lightly in cups and add milk enough to come almost to the top of fish. Sprinkle with bread crumbs and a little butter. Bake twenty minutes and serve in cups. 246 The Toronto Cook Book Planked Shad Use a new oak plank every season. Have it the same size as the oven and about two inches thick. Use a large roe shad, the larger the better. Open the shad down the back, and lay it with the skin next the board. Season with pepper and salt, and bake about three-quarters of an hour. Fry the roe in a little butter and lard, and place just where it belongs in the fish after it comes out of the oven. Use potato-dice, hard-boiled eggs and parsley for garnishing. Salmon Loaf One- can of salmon, two eggs well whipped, four tablespoons of melted butter, half cup of cracker crumbs, pepper and salt; serve with tomato sauce. Steam one hour. Tomato Sauce — Stew one-half a can of tomatoes and half a small onion for ten minutes. Rub through a strainer, cook one tablespoon butter and one of flour in saucepan; add the strained tomatoes, salt and pepper and pinch of sugar. — Mrs. F. Judd. Kennedy Finnan Haddie Remove fins, tail and skin, loosening the skin at edges and pulling first from tail end. Cut in half lengthwise and lay in saucepan. Pour over it boiling water and simmer eight minutes; drain and add fresh water. Simmer ten minutes longer. Drain and add a cup of milk. When the milk boils, remove the fish to serving platter; add a lump of butter to the milk and when butter is melted pour together over the fish for serving. Bass a la Creole Into a saucepan put a heaping tablespoon of butter. Melt but do not let it brown. Add half an onion cut fine. Let sim- mer a minute, then add one cup of tomatoes (canned), three sprigs of parsley chopped fine, and one tablespoon of flour; let cook for fifteen minutes. Take a small bass, cut it into two- inch pieces, see that all the bones are out and add the fish to the soup; let all simmer for about twenty minutes; then serve. Fish Croquettes Take cold fish of any kind, separate from the bone, chop fine, add a little seasoning, an egg, a very little milk and a tea- spoon of flour

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