Groutes de Poisson, or Fish Toasts

Ingredients

• 3oz. or 4oz. of fish
• 1oz. for 3oz. or 4oz. of fish
• pepper (white and red)
• salt if required
• minced parsley
• moistening it from time to time with lemon juice
• milk, or any melted butter left over from the previous night
• squares of hot buttered toast

Method

1. 1

   Flake the fish small, season with pepper, salt, and minced parsley.

2. 2

   Put this into a pan with butter and stir over the fire, moistening with lemon juice and milk or melted butter.

3. 3

   When hot and well blended, pour on squares of hot buttered toast, dust with pepper and parsley, and serve.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 24. The excerpt below is the record exactly as published.

Groutes de Poisson, or Fish Toasts. — These are very easy to prepare, thus : Flake the fish small, season with pepper (white and red), salt if required, and minced parsley, put this into a pan with a piece of butter proportioned to the amount of fish (say |oz. for 3oz. or 4oz. of fish), and stir it over the fire, moistening it from time to time with lemon FISH. 49 juice and inillc, or any melted butter left over from the previous uiglit. When very hot and well blemled, pour this mixture on to squares of hot buttered toast

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