Fish Dumplings with White Wine Sauce

Ingredients

• one pound of halibut, sole, salmon or other fish
• one cup of boiling water
• one ounce of butter
• one-half cup of flour
• the yolks of two eggs
• one-quarter pint of thick cream
• season with salt
• a little Cayenne pepper

Method

1. 1

   Remove the skin and bones from the fish, mash well, and mix with the dough made from boiling water, butter, and flour.

2. 2

   Let cool, stir in the yolks of eggs, and mix with the mashed fish.

3. 3

   Season and strain through a fine sieve.

4. 4

   Stir in cream slowly.

5. 5

   Drop teaspoons of the mixture into boiling broth and cook slowly for five minutes.

6. 6

   Serve with white wine sauce.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 30. The excerpt below is the record exactly as published.

. Fish dumplings, white wine sauce. Remove the skin and bones from one pound of halibut, sole, salmon or other fish, put in mortar, mash well, and mix with the following dough : One cup of boiling water, one ounce of butter, and one-half cup of flour, well mixed. Let cool, stir in the yolks of two eggs, and mix with the mashed fish. Season with salt and a little Cayenne pepper, strain through a fine sieve, place in a pan on ice, and stir in slowly one-quarter pint of thick cream

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