Gateau of Fish

Ingredients

• 1% lbs. cooked white fish
• 3 tablespoonfuls Crisco
• ¥% cupful breadcrumbs
• ¥% cupful milk
• 2 eggs
• 1 teaspoonful chopped parsley
• 1 teaspoonful anchovy paste
• Salt and pepper to taste
• 2 tablespoonfuls flour
• 1 cupful milk
• 1 dozen small oysters
• 1 teaspoonful lemon juice
• yy rate oyster liquor
• 2 hard-cooked eggs

Method

1. 1

   Cook fish; remove skin and bone, chop it, then put it in a basin, add breadcrumbs, parsley, seasonings, milk, eggs well beaten, and melted Crisco.

2. 2

   Mix well, turn into a Criscoed mold, cover with greased paper and steam for one hour.

3. 3

   Serve with sauce poured over, and dish garnished with lemon slices.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 29. The excerpt below is the record exactly as published.

Gateau of Fish For Fish 1% lbs. cooked white fish 1 teaspoonful chopped parsley 3 tablespoonfuls Crisco 1 teaspoonful anchovy paste ¥% cupful breadcrumbs or extract ¥% cupful milk Salt and pepper to taste 2 eggs Lemon slices Dutch or oyster sauce For Sauce 2 tablespoonfuls flour 1 teaspoonful lemon juice 2 tablespoonfuls Crisco Salt, pepper, and red pepper 1 cupful milk to taste yy rate oyster liquor 2 hard-cooked eggs 1 dozen small oysters

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