Fish Pudding

Ingredients

• the remains of fish cold
• a few spoonfuls of stock
• a little piece of butter
• some breadcrumbs
• the yolks of 4 eggs

Method

1. 1

   Pound the fish with stock, add butter and breadcrumbs, and the beaten yolks of eggs.

2. 2

   Rub through a sieve, add whipped egg whites, put into a mould, and bake.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 35. The excerpt below is the record exactly as published.

Fish. Pudding'. — Pound up the remains of fish cold with a few spoonfuls of stock, add a little piece of butter and some breadcrumbs, the yolks of 4 eggs

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