Fish Pudding

Ingredients

• if lb. fish (without bones or skin)
• 2 oz. breadcrumbs
• li oz. grated Parmesan cheese
• 3 whole eggs
• 4 yolks of eggs
• 4 whites of ^%%s
• 4 oz. butter
• easpoonful finely chopped parsley
• I teaspoonful finely chopped onion
• A pinch each of pepper and salt
• A pinch each of pepper and salt

Method

1. 1

   Chop the fish well and pass it several times through the mincing machine.

2. 2

   Then pound it in a mortar.

3. 3

   Stir breadcrumbs, 3 beaten eggs, and 1 oz. butter in a saucepan until they become a dough-like mass; remove from fire and stir in chopped onion.

4. 4

   When cool, add creamed butter, yolks, parsley, salt, pepper, Parmesan cheese, and pounded fish.

5. 5

   Mix thoroughly and stir in whisked egg whites.

6. 6

   Put into a well-buttered mould and steam for 1 hour.

7. 7

   Turn out and serve with sauce.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 24. The excerpt below is the record exactly as published.

Fish Pudding.) For 6 Persons. Time of Preparation : 3 hours. if lb. fish (without bones or skin). 2 oz. breadcrumbs, li oz. grated Parmesan cheese. 3 whole eggs. 4 yolks of eggs. 4 whites of ^%%s. 4 oz. butter. \ teaspoonful finely chopped parsley. I teaspoonful finely chopped onion. A pinch each of pepper and salt

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