Fish Mould Steamed

Ingredients

• a couple of small fresh haddocks
• a pint of white sauce
• one teaspoon of minced parsley
• two hard-boiled eggs chopped into neat squares
• pepper
• salt
• a very small teacup of breadcrumbs
• the beaten yolks of two eggs
• the whites whisked separately to a stiff froth

Method

1. 1

   Pound fish with white sauce and other ingredients.

2. 2

   Mix in beaten yolks and whisked whites.

3. 3

   Fill a greased mould and steam for 1 hour and 15 minutes.

4. 4

   Serve with white sauce.

Nutrition per serving

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 19. The excerpt below is the record exactly as published.

one teaspoon of minced parsley, pepper and salt. Pull the pieces of fish apart with a silver fork, carefully removing all the skin and bones ; put it in a pestle and mortar and pound it a little with the other ingredients. Put it in a pie-dish and cover with a layer of mashed potatoes well seasoned with pepper and salt, and a small piece of butter. Cover the dish and set in a moderate oven till it smokes and bubbles, then remove the cover, and brown before serving. If the fish pie is made of cod or haddock, pickled walnuts are a great improvement to this dish, and should be served with it. Fish Mould Steamed. — Take a couple of small fresh haddocks or a large whiting, skin and bone them, and pound them in a mortar with ^ of a pint of white sauce, add one tea- spoon of minced parsley, two hard-boiled eggs chopped into neat squares, pepper and salt to taste, a very small teacup of bread- crumbs, and another of a pint of white sauce. Mix thoroughly, add the beaten yolks of two eggs and the whites whisked sepa- rately to a stiff froth

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