Fricassee of Fish

Ingredients

• 1 hard-boiled egg
• A squeeze of lemon juice
• White pepper
• salt
• 1 or 2 table-sps. cream
• Make a sauce with the butter
• flour
• fish stock
• milk

Method

1. 1

   Cut the fish into small pieces or flakes, free from skin and bone.

2. 2

   Make a sauce with butter, flour, fish stock, and milk, seasoning with pepper and salt.

3. 3

   Add the fish and heat through or simmer if raw.

4. 4

   Add lemon juice and cream.

5. 5

   Serve garnished with chopped hard-boiled egg and lemon slices.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 185. The excerpt below is the record exactly as published.

1 hard-boiled egg. A sq ueeze of lemon juice. White pepper and salt. 1 or 2 table-sps. cream. Any white fish may be used for this ; it must be cut in small pieces or broken in flakes and weighed free from skin and bone. If there are any trimmings they may be used for making the stock (see p. 78). Make a sauce with the butter, flour, fish stock and milk, and season it with pepper and salt. Put in Fricassee of Fish the fish and let it heat through, or if it is raw fish, allow it to simmer a few minutes until cooked. Add a squeeze of lemon juice and, if possible, a little cream. Serve garnished with the hard-boiled egg cut in pieces and a few thin slices of lemon. Or, fricassee may also be served inside a border of potato, garnished with a little finely chopped parsley. Time, 15 to 30 minutes. Sufficient for 3 or 4 persons. 116 COOKERY FOR EVERY HOUSEHOLD 345. Cold Fish Fritters 6 oz. cooked fish. Pepper, salt. 1 table-sp. salad oil. Frying batter. | table-sp. vinegar. Break the fish into large flakes or small pieces, and lay them on a plate. Season them with the oil, vinegar, pepper and salt, and let them lie half an hour. Meanwhile prepare some frying batter according to Recipe 1861. When ready, lift the fish out of its seasoning, dip the pieces into the batter, coating them well, and then fry them in boiling fat until nicely browned. Drain well and serve very hot, garnished with fried parsley. Sufficient for 3 or 4 persons. Note. — If salmon or any other oily fish is used for the fritters the oil in the marinade or seasoning mixture should be omitted. 346. Gateau of Fish and Rice J lb. Carolina rice. £ pt. fish stock or milk. 2 eggs. J lb. fish (cooked). 1 oz. butter. Grated rind of J lemon. Pepper and salt, ltea-sp. chopped parsley A little coralline pepper. Wash the rice, and put it into a saucepan with the milk or stock. Allow it to cook slowly until quite soft, adding more liquid if necessary. Then add to it the fish chopped, the butter, pepper, salt. Gateau of Fish and Rice and grated lemon rind. Beat up the eggs and add them, mixing well. Then grease a plain mould or basin, and decorate it with chopped parsley and a little coralline pepper ; pour the mixture into this, cover with greased paper, and steam slowly until firm to the touch. Turn out on a hot dish, and serve with or without sauce and garnish with parsley. Time to cook, 1 to 1J hours. Sufficient for 4 or 5 persons. 347. Kedgeree | lb. cooked fish. > 1 raw yolk of egg. \ lb. Patna rice. 1 1 tea-sp. chopped pars- 2 oz. butter or dripping. ley. Pepper and salt. [ A pinch of nutmeg. Free the fish from all skin and bone, then weigh and chop it finely. Boil the rice as for curry (see Recipe 1586) and drain it well. Melt the butter or dripping in a saucepan, and put in the fish and rice. Season -with pepper and salt, and add the raw yolk of egg. Mix well together, and make thoroughly hot. Pile in the centre of a hot dish, making a neat pyramid, and mark up the sides with a fork. Sprinkle the chopped parsley over and serve very hot. Notes. — Finnan haddock is very nice used in kedgeree. A little curry powder is sometimes added. A hard-boiled egg can also be used, the Kedgeree white chopped and mixed with the other in- gredients, and the yolk rubbed through a sieve on the top of the kedgeree after dishing. The raw yolk of egg may be omitted, but it tends to soften the kedgeree and is an improvement. Time to cook, J hour. Sufficient for 3 or 4 persons. 348. Fish Kromeskies f lb. cooked fish. 1 oz. "butter. 1 oz. flour

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