Gateau de Poisson

Ingredients

• 1 lb. White Fish
• 1/2 teaspoonful Salt
• 1/4 teaspoonful Pepper
• 1/4 teacupful Bread Crumbs
• 1 oz. Butter
• 1 teaspoonful Anchovy
• 1/4 teacupful Milk
• 2 Eggs
• 1 teaspoonful chopped Parsley

Method

1. 1

   Boil fish, remove skin and bone, and chop finely.

2. 2

   Mix with bread, parsley, seasonings, melted butter, beaten eggs, and milk.

3. 3

   Butter a mould, pour in the mixture, cover with greased paper, and steam for 30 minutes.

4. 4

   Serve with white sauce.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 26. The excerpt below is the record exactly as published.

1 teacupful milk. Pour this mixture over fish and pvjt in a moderate oven for 35 minutes. (Hali- but us good with a squeeze of lemon juice over.) OR, Grease a small ashet, and completely cover with fresh, filleted haddocks ; tlien strew the fish thickly with bread crumbs. Beat an egg, and add to it a teacup of new milk and a little salt ; pour over the fish, and put a few small bits of butter on the top. Bake \ hour in quick ovein Fish Cutlets. 1 cup Cooked Fish, 2 Eggs, 1 tablespoonful Flour, 1^ oz. Butter, a little Nutmeg, Pepper and Salt, a small teacupful Fish Stock or Milk. Break fish up, and see there are no bones. Put flour aJid butter in pan ; add milk, seasoning, and egg, keeising back a little egg ; add it teaspoonful anchovy paste, pinch cayenne, and a little lemon juice. Bring to the boil, and boil 3 minutes. Lay out on flat plate to cool. Cut into 5 or 7 pieces. Flour a little, and form into cutlets on slightly- floured board with knife and finger, turning about. It gets firm if it stands a little. Brush over with egg. Toss in bread crumbs. Fry in boiling fat. Put a little fish bone at end of cutlet when cooked, and garnish with parsley. ^ 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) together for a feav minutes without letting them become in the least brown, then pour in 20 TRIED F AY OV RITES COOKERY BOOK. gradually the milk ; when this sauce has boiled and thickened, season it with salt and pepper and strain. Remove the skin and bones from some cooked whit© fish, divide it into flakes and heat it in the sauca Take the potato case from the oven, put on a hot dish and fill It with the fish aud scatter a little chopped parsley over the top. / Fish Entree. Some fillets of Sole, washed and dried; make a mixture of 1 oz. Butter, 1 oz. Flour, i tin Button Mushrooms, squeeze of Lemon, Salt aud Pepper, yolk of Egg. Melt butter and flour ; add 1 gill fish stock or milk ; add mush- rooms, chopped, and yolk of egg, etc. Spread mixture over soles, and double over. Lay on well-buttered tin. Put squeeze of lemon over each, cover witli bread crumbs; bake in moderate oven for 6 minutes. Wlien ready, take any mixture left and pile in centre of a hot dish. Put pieces of fish round it, and pour white sauce round. Sprinkle over top of ©ach fish chopped parsley and pepper. A Gateau de Poisson. H Ih. Whit© Fish, J teaspoonful Salt, ^ teaspocnful Pepper, ^ tcacupful Bread Crumbs, 1 oz. Butter, 1 teaspoonful Anchovy, J teacupful Milk, 2 Eggs, 1 teaspoonful chopped Parsley. Boil fish. Remove skin and bone and chop it up finely. Put it into a basin and add bread, parsley, all the seasonings, the butter (melted), the eggs (well beaten), and the milk. Mix thoroughly. Butter a plain mould. Pour in the mixture ; cover with a gi*eas^ paper, and steam for f hour.. Serve with a good white sauce. Haddock Canapes. Take the flesh of 1 raw dried haddock, free from all bones, and pound it in a mortar with 1 or 2 oz. buttei’, then mb it through a wire sieve and stir it over the fire, adding a little cream and. a dash of cayenne ; then pour it on rounds of buttered toast and seiwe very hot. Haddock Croquettes. IJ oz. Blitter, oz. Flour, J teaspoonful Pepper

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