Fricassee of Fish

Ingredients

• some smoothly mashed potatoes
• a little milk
• a little butter
• Salt
• Pepper
• the stiffly whisked white of an Egg
• a slice of onion
• a small blade of mace
• 1 pint milk
• 1 ounce of butter
• 1 ounce of flour

Method

1. 1

   Beat mashed potatoes with milk and butter till light and creamy, season with salt and pepper, and add egg white.

2. 2

   Mould into a round case on buttered paper, brush with egg yolk, and bake till browned.

3. 3

   Simmer milk with onion and mace for 10 minutes.

4. 4

   Cook butter and flour, then gradually add milk to thicken.

5. 5

   Heat cooked fish in the sauce, fill potato case with fish, and garnish with parsley.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 27. The excerpt below is the record exactly as published.

Fricassee of Fish. Beat some smoothly mashed potatoes with a little millv and butter till it is light and creamy, season with salt and pepper, and add the stiffly whisked white of an egg. Turn the potato on to a sheet of buttered paper and mould it into a round case ; smooth with a knife which has been dipped in hot water, and after brushing it over with the yolk of an egg bake in a quick oven till the potato is browned. Put some milk into a pan with a slice of onion and a small blade of mace, and after it has boiled let it simmer 10 minutes. Cook some butter and flour (1 ounce of each to pint milk)

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