Fish Custard Puddings

Ingredients

• 6 oz. cooked fish
• | pt. milk
• 4 yolks of eggs
• 1 tea-sp. anchovy es- sence
• 2 whites of eggs
• 1 dessert-sp. chopped parsley
• A little coralline pepper
• Pepper and salt

Method

1. 1

   Grease six dariole moulds and decorate with parsley or coralline pepper.

2. 2

   Free the fish from skin and bone, chop finely, and half-fill the moulds.

3. 3

   Make a custard with eggs and milk, season with pepper, salt, and anchovy essence.

4. 4

   Strain and pour over the fish.

5. 5

   Place moulds in a tin with boiling water halfway up the sides, cover with greased paper, and poach until set.

6. 6

   Turn out and serve hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 183. The excerpt below is the record exactly as published.

Fish Custard Puddings 6 oz. cooked fish. | pt. milk. 4 yolks of eggs. 1 tea-sp. anchovy es- sence. 2 whites of eggs. 1 dessert-sp. chopped parsley. A little coralline pepper. Pepper and salt

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