Fish Quenelles

Ingredients

• five ounces of good cold fish
• two ounces of stale bread-crumbs
• the yolk of an egg
• a little piece of blitter
• one whole egg

Method

1. 1

   Remove skin and bones from fish and pound until fine.

2. 2

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

3. 3

   Soak bread-crumbs in stock, dry over heat, and mix with fish, egg yolk, butter, salt, pepper, and nutmeg.

4. 4

   Shape into ovals and poach in boiling water.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Fish Quenelles. Remove all skin and bones from any good cold fish ; pound say five ounces in a mortar till fine. Put the bones in a saucepan with a little water, pepper and salt, to make stock. When sufficiently done, strain it, and when cool soak in it two ounces of stale bread-crumbs, squeeze it out, stir over the fire in a small pan till dry without burning ; turn it into a basin and beat into it the yolk of an egg. TEMPTING DISHES. 7 When cold mix the fish into it, add a little piece of blitter, salt, pepper, a grate of a nutmeg, and one whole egg

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