Fish en Coquilles
From New Delineator recipes., 1929
Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
No method was recorded for this recipe.
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 92. The excerpt below is the record exactly as published.
chopped onion and carrots in the butter until slightly browned and then add the crab-meat. Season with salt and pepper, add the rice and cook together for several min- utes. Serve hot. This is an old provincial recipe and has a particularly delicious taste that makes it a favorite. FISH LOAF 2 cups cooked fish or i can fish 2 eggs I teaspoon salt i cup thick white sauce Drain the fish and tear into small bits. Add the salt, the beaten egg-yolks, the white sauce, and the beaten egg-whites. Pour into a greased baking-dish and bake for twenty or thirty minutes. SALMON A LA MORNAY 4 cooked potatoes i cup medium white sauce Yz cup Swiss cheese 2 cups boiled salmon or i can I egg-yolk salmon Buttered crums Mash the potatoes and hne a greased baking-dish with them. Add the cheese and egg-yolk to the white sauce and pour half of 212 NEW DELINEATOR RECIPES it over the potatoes. Add the fish and cover it with the remaining sauce and buttered bread-crums. Bake in the oven for twenty minutes. FISH EN COQUILLES I cup left-over fish i teaspoon chopped parsley 8 mussels or clams i chopped onion ^ cup bread-crums Salt and pepper 10 tablespoons milk 3 tablespoons butter I clove garlic Buttered crums
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.