Gateau de Poisson

Ingredients

• Heat a gill of good fish stock,
• stir in ioz. of butter,
• and 2ozs. of breadcrumbs,
• and when it boils add 8ozs. of minced cooked fish,
• a teaspoonful of chopped parsley,
• salt and pepper to taste,
• salt and pepper to taste,
• and twP whole eggs.

Method

1. 1

   Mix all thoroughly, and steam it an hour in a buttered plain mould.

2. 2

   Serve it turned out, with a little butter sauce poured round it, to which should be added a teaspoonful of essence of anchovies, a squeeze of lemon juice, a tablespoonful of cream, and the yolk of an egg.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 12. The excerpt below is the record exactly as published.

Gateau de Poisson. Heat a gill of good fish stock, stir in ioz. of butter, and 2ozs. of breadcrumbs, and when it boils add 8ozs. of minced cooked fish, a teaspoonful of chopped parsley, salt and pepper to taste, and twP whole eggs.

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