Gateau of Fish and Rice

Ingredients

• J lb. Carolina rice
• £ pt. fish stock or milk
• 2 eggs
• J lb. fish (cooked)
• 1 oz. butter
• ltea-sp. chopped parsley
• Pepper
• salt
• Grated rind of J lemon
• A little coralline pepper

Method

1. 1

   Wash rice and cook in milk or stock until soft, adding more liquid if necessary.

2. 2

   Mix in chopped fish, butter, pepper, salt, and lemon rind.

3. 3

   Beat eggs and add to mixture.

4. 4

   Grease a mold, decorate with parsley and coralline pepper, pour in mixture, cover, and steam until firm.

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.

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

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