Fish Cutlets

Ingredients

• 2oz. of butter
• loz. of fine flour
• a gill of water, milk, or fish stock
• a tablespoonful of cream
• a teaspoonful of lemon juice
• a dust of cayenne
• a dust of salt
• a few drops of anchovy
• a small cooked lobster (or half a tin of canned lobster)

Method

1. 1

   Melt butter, stir in flour, then dilute with stock.

2. 2

   Add cream, lemon juice, cayenne, salt, and anchovy.

3. 3

   Mix in diced lobster or fish, shape into cutlets, egg and crumb them, and fry until golden brown.

4. 4

   Serve hot with fried parsley.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.

Fish Cutlets. — Melt 2oz. of butter and stir into it very smoothly loz. of fine flour, diluting this when perfectly smooth with a gill of water, milk, or fish stock, and let it all boil together for a few minutes (of course if you follow the good custom of having white and brown roux always at hand, dilute a couple of ounces of white roux with the stock). Now add to this a tablespoonful of cream, a tea- spoonful of lemon juice, a dust of cayenne and of salt, and a few drops oC anchovy. (If you are j>re- paring lobster cutlets, add the coral, or failing this coralline pepper, pounded smoothly with a little fresh butter, as the charm of this sauce is its pretty rose colour.) To this sauce now add either a small cooked lobster (or half a tin of canned lobster)

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