Fish Pudding

Ingredients

• 1 lb. uncooked halibut
• a slice of white bread
• the well beaten yolk of 1 egg
• the well beaten whites of 2 eggs
• salt to taste
• pepper
• onion juice
• a little cream

Method

1. 1

   Pound halibut and put through a sieve.

2. 2

   Mix with soaked bread, yolk, onion juice, salt, and pepper.

3. 3

   Beat until light and fold in beaten egg whites.

4. 4

   Cook in buttered molds in a pan of hot water for 20 minutes.

5. 5

   Serve with a rich cream sauce flavored with anchovy essence.

Nutrition per serving

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 12. The excerpt below is the record exactly as published.

Fish Pudding. Pound uncooked halibut in a bowl with the potato masher and put through a sieve or a ricer. To 1 cup of fish pulp add a slice of white bread soaked in cream, crust removed. The well beaten yolk of 1 egg, onion juice, salt and pepper. Beat until very light and fold in the well beaten whites of 2 eggs. Cook in buttered molds set in the oven in a pan of hot water for 20 minutes. Serve with a rich cream sauce, flavored with anchovy essence. Mrs. W. H. Nunn. FISH 35 Chicken Halibut a la Nicoise. Six slices of young halibut, cut 3 inches by I inch. Put in buttered gratin dish, season with salt, pepper and the juice of a lemon, add 1 pint white wine, 1 pint chicken stock and 1 can French mushrooms. Cover with buttered paper and cook in oven 15 minutes. Put 2 tablespoons butter in another pan, with 1 tablespoon flour, cook 1 minute, add stock from fish, boil 5 minutes; add 1 teaspoon chopped tarragon, yolk of 1 egg, 2 tablespoons of cream to the sauce, stirring till boiling. Take paper from fish, cover with sauce, sprinkle with Par- mesan cheese, and brown in hot oven. By courtesy Aug. Vergez, Chef of Arlington Club. Turbot. Three lbs. white fish, boiled; remove skin and bones. Rub together % lb. butter and % lb. flour, and have ready 1 quart hot milk. Chop 1 small onion and a sprig of parsley; stir all into the milk, with salt and pepper to taste. Boil until smooth, and add 2 beaten eggs. Lay the fish and the sauce in layers in a baking dish, using plenty of sauce. Finish top with sauce, then grated cheese. Bake I/2 hour. Mrs. Chas. Scadding. Turbot a la Greme au Gratin. 2 pounds cold boiled fish, white preferred, carefully boned and picked to pieces. 1 pint milk. 1 cup butter. 4 egg yolks. 2 tablespoons flour. A little chopped thyme, parsley and onion. Heat butter in saucepan, stir in flour and add milk and egg yolks well beaten, salt, cayenne and herbs. Put layer of sauce in baking dish, then fish, then sauce on top, with grated cheese and bread crumbs. Hon. Roscoe Conkling. 36 PORTLAND WOMAN'S EXCHANGE COOK BOOK Timbales of Salmon. 1 lb. cooked salmon. Yi cup crumbs. 1 tablespoon lemon juice. 1 tablespoon melted butter. Good pinch cayenne. 4 eggs. Salt to taste

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