Fish Quenelles

Ingredients

• about five ounces of cold fish
• two ounces of breadcrumbs
• the yolk of an egg
• one whole egg
• a small piece of butter
• grate of nutmeg
• salt to taste
• pepper to taste

Method

1. 1

   Remove skin and bones from cold fish, pound until fine.

2. 2

   Make stock with bones, water, pepper, and salt.

3. 3

   Soak breadcrumbs in stock, then dry over heat.

4. 4

   Mix with fish, butter, yolk, whole egg, salt, pepper, and nutmeg.

5. 5

   Shape into ovals and poach in boiling water.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 74. The excerpt below is the record exactly as published.

Fish Quenelles. — E-emove the skin and bones from any cold fish, pound about five ounces till fine, then put the bones in a stewpan with a little water, pepper and salt to make stock ; when cooked strain, and when cool soak in it two ounces of breadcrumbs, squeeze it out and stir over the fire in a small pan till dry ; then turn into a basin and beat into it the yolk of an egg. When cold mix the fish into it, adding a small piece of butter, salt, pepper, and grate of nutmeg, and one whole egg. Shape the mixture into ovals 108 THE housewife's REFEREE like eggs with two tablespoons and poach them in boiling water. Haddock, Salt, Stuffed. — Get a good-sized salted and smoked haddock ; trim it neatly, and stuff it with the mixture given below ; then tie it round with tape (string cuts it), shape it nicely ; put it in the oven to bake, and baste with melted butter, in which a little curry powder has been mixed. Serve with a garnish of chopped parsley, and slices of tomato and lemon. This can be eaten with a pillau, rice, or with mashed potatoes. Stuffing for Haddock. — Boil four eggs hard, shell them, chop them fine. Cut up an onion in thin rings ; fry — in two ounces of butter with twelve cloves — a delicate brown; add a tablespoonful of curry powder ; stir, then add the chopped eggs, the seeds of five cardamoms, a few leaves of tarragon, one bay leaf, two beads of garlic — chop these very fine — one tablespoonful of tomato conserve, a little salt to taste

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