Fish Pate

Ingredients

• fill a pint measure
• one quart of milk
• two eggs
• one-quarter of a cupful of flour
• pepper
• salt
• nutmeg

Method

1. 1

   Shred fish and mix with milk, eggs, flour, and spices.

2. 2

   Stir over heat until thick as cream.

3. 3

   Layer sauce, fish, and bread-crumbs in a baking dish and bake until slightly browned.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 131. The excerpt below is the record exactly as published.

Fish Pate FISH Fish, Sauce for Boiled salt, pepper, and flour; fry brown in butter ; turn into a pot. Add a finely chopped onion. Pour over a pint of boiling water, to which add half a tea- cupful of vinegar, two table-spoonfuls of olive oil, and a teaspoonful each of ground cloves, mace, and allspice. Cover closely, and let simmer slowly for one hour. Take up in a heated dish, garnish with sweet fennel, and serve very hot. Fish Patd. — This is an excellent way of using any cold fish which may be left over from dinner. Free thoroughly from bones and shred fine enough fish to fill a pint measure ; add to it one quart of milk, two eggs, one- quarter of a cupful of flour mixed smoothly with a little milk which has been reserved from the quart. Season with pepper, salt, and nutmeg

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