Fish d'Orlie

Ingredients

• pepper
• salt
• a little lemon juice
• good and rather thick batter

Method

1. 1

   Flake cold fish, season, dip in batter, and fry in hot fat.

2. 2

   Drain and serve with fried parsley or tomato sauce.

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.

pepper, salt, finely-minced chives or parsley, and just enough butter to mix it. Shape this mixture into little round flat cakes or balls in your well floured hands, brush them over with beaten egg, roll them in breadcrumbs or broken up vermicelli, and fry a light golden brown. They may then be served plain, with a garnish of fried parsley, or you can make a little stock from the fish bones, flavoured with a green onion stuck with a clove, and a sprig of parsley, and seasoned to taste, and when this is ready, strain it into a pan, put in the fish cakes, and let it all stew together for a fev/ minutes. The 46 BREAKFAST AND LUNCH DISHES. cakes and gravy can be prepared overnight, and the whole heated in the morning if preferred. These cakes are also good if a little cold cooked rice be stii’red in amongst the tish, as it makes them lighter. 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) or an equivalent amount of any cold cooked fish, all cut into tiny dice, and when well blended, turn it out on to a dish or the pastry slab and leave it for an hour or two at least (it is best made overnight). When wanted shape it into cutlets with your well-floured hands and palette knife, egg and crumb these and fry them, being careful that the fat is at the right temperature (i.e., that a pale blue vapour is just beginning to rise), till of a light golden brown. Drain well by the fire on a sheet of kitchen paper, then serve hot with a garnish of fried parsley. This farce can be shaped to taste into corks, balls, pears, &c. If the latter be chosen, shape it neatly in FISH. 47 your 'well-floured hands, pressing a clove into the round end to simulate the flower, and a j)iece of lobster feeler or of parsley stem into the pointed end for a stalk. Any odds and ends of fish — raw, cooked, or canned — may be used. This farce may also be moulded, steamed, and served with any nice sauce to taste. Fish d VOrlie. — Flake any nice firm cold fish (previously freed from slrin and bone), fresh or smoked haddock or salmon being particularly good, into rather large flakes ; season with pepper, salt, and a Kttle lemon juice, dip each piece into good and rather thick batter

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