Fish Savoury Cream

Ingredients

• 1/4 lb. dried Haddock
• 1/2 pint whipped Cream
• 1/2 pint Aspic Jelly

Method

1. 1

   Melt jelly to mix with haddock and cream, blend together, and fill paper cases.

2. 2

   Garnish with lobster coral or red crumbs, and set on ice for an hour before serving.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 20. The excerpt below is the record exactly as published.

ftsb Savoury Cream. Ingredients. — X lb. dried Haddock (cooked and chopped small), X pint whipped Cream, X pint Aspic Jelly. Method.— Melt the jelly so that it will mix in with the haddock and cream, blend all together and fill some paper ranciequin cases. Garnish with lobster coral or red crumbs, and set on ice for an hour before serving. Came pie. Ingredients. — i lb. Flour, X lb. Butter, X pint Water, a pinch of Salt, i Egg. Let the butter and water boil until the butter is quite dissolved, then pour it hot on to the flour and form into a stiff paste. i Partridge or small Pheasant, X lb. lean Veal, minced, % lb. Pork, minced, season with Allspice, Pepper and Salt. METHOD. — Cut the game into small joints, and fill the pie with alternate layers of the minced meat and the game, brush the pie over with an egg and bake for I hours. The oven must be very hot for the first few minutes, and then turn the gas very low down for an hour and then quite out. 6o SUPPER DISHES AND COLD ENTREES. Ifounting JSeef. Ingredients. — About io lbs. of Silver-side of Beef, 2 ozs. Saltpetre, 2 ozs. Allspice, 2 ozs. Black Pepper, X lb. Salt. Method. — Rub the saltpetre well in and lay by for twenty-four hours, then rub in all the other ingredients and let it remain in this pickle for a fortnight, turning it every day. Fillet with tape and put it in a pan, pour some melted suet over, and cover the top of the pan with a plain crust of flour and water, and bake in a slow oven for twelve hours. Have the gas flames half an inch long until the crust is set and then reduce as low as possible. plovers’ Eggs lit Hsplc. Ingredients. — 6 Plovers’ Eggs, 1 pint Aspic Jelly.

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