Fish in Bread Cases

Ingredients

• some slices of bread
• a medium-sized cooked whiting
• a teaspoonful of lemon juice
• a tablespoonful of finely-chopped parsley
• a dust of curry powder

Method

1. 1

   Cut rounds from bread, hollow out, dip in milk, dust with flour, brush with egg, and coat with breadcrumbs.

2. 2

   Fry until golden.

3. 3

   Fill with fish fricassee and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 262. The excerpt below is the record exactly as published.

Fish in Bread Cases. Stamp out some rounds with a cutter from some slices of bread, and with a small cutter make a little hollow in the mid- dle of each. Dip the rounds of bread quidkly into milk, then dust them lightly with flour, brush them over with beaten egg, and cover quickly with fine dry breadcrumbs. Have ready a bath of boiling fat, fry the cases in it until they are a golden brown, and let them drain on a paper in front of the fire. When all are ready fill the centers with a fricassee of fish made as under, and serve at once. Make half a pint of creamy melted butter, add a teaspoonful of lemon juice, a tablespoon- ful of finely-chopped parsley, and a dust of curry powder (or cayenne). Divide a medium-sized cooked whiting

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