Haddock a la Creme

Ingredients

• Use a fish weighing five or six pounds
• a quart of milk
• a small slice of onion
• a sprig of parsley
• two large table-spoonfuls of butter
• two table-spoonfuls of flour
• one table-spoonful of salt
• one of vinegar
• season well with salt and pepper

Method

1. 1

   Boil haddock in salted water with vinegar for 20 minutes.

2. 2

   For sauce, boil milk with onion and parsley.

3. 3

   Cream butter, add flour, then stir into boiling milk.

4. 4

   Cook for 5 minutes, season, and remove onion and parsley.

5. 5

   Remove skin and bones from fish, pour sauce over, and serve with mashed potatoes around the edge.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 99. The excerpt below is the record exactly as published.

ant table-spoonful of salt, one- third of a teaspoonful of pepper, one table-spoonful of grated Parmesan cheese, one bay leaf, one small slice of carrot, a slice of onion about the size of half a dollar, and a tiny bit of mace. Mix the flour and two table-spoonfuls of the butter in a small stew-pan ; and when the mixture is smooth and creamy, add the onion, carrot, bay leaf, mace, and water. Put on the fire, and simmer gently for a quarter of an hour. At the end of that time add the milk and half the salt and pepper. Let the liquid boil up once ; then strain it. While the sauce is cooking, prepare the crumbs. After grating them, put them in the oven in a large dripping-pan. Watch them carefully, stirring frequently until they turn a delicate brown ; then take them from the oven. Now put the remaining butter on the fire in a frying- pan, and as soon as it becomes hot, add the crumbs. Stir over the fire until they become crisp, which will be in about two minutes. Now add the cheese to the strained sauce. Put a thin layer of this sauce in the bottom of a gratin dish, — a plated dish or a fire-proof china dish ; then add a layer of fish, dredged with salt and pepper ; next put in another layer of sauce, then a second layer of fish, and conclude by pouring the re- maining sauce into the dish. Sprinkle the browned crumbs over the top. Place the dish in a moderately hot oven for a quarter of an hour. Serve hot. Turbot may be baked, broiled, fried, or filleted the same as bass or flounder. FISH. 195 Codfish Cutlets. Use one table-spoonful of lemon juice, three of butter, one of salt, one-fourth of a teaspoonful of pepper, one teaspoonful of chopped parsley, one large egg, or two small ones, about a large cupful of dried bread crumbs, two slices of fish about an inch thick, and cut from the middle of a large fresh cod. Cut off the fins, and cut each slice in halves. Wipe all dry. Put the butter, salt, pepper, lemon juice, and chopped parsley in a deep plate, and set the plate on the back part of the range, that the butter may get melted. Beat the egg with a fork in another deep plate. When the butter is melted, dip a slice of fish into the mixture, then into the beaten egg, being careful to cover every part, and then roll in crumbs. Lay this slice on a clean plate, and treat the others in the same way -, then set all away in a cool place until the time for frying. Cook in the fry ing-basket for four minutes, and serve with tomato sauce. Haddock a la Creme. Use a fish weighing five or six pounds. After cut- ting off the head, wash the fish and put it into boiling water enough to cover ; and after adding a table-spoonful of salt and one of vinegar, cook the fish slowly for twenty minutes. In the mean time make the sauce. Put a quart of milk, a small slice of onion, and a sprig of parsley on to boil. Rub two large table-spoonfuls of butter to a cream, and add two table-spoonfuls of flour to it; and after beating the mixture until perfectly light and creamy, stir it into the boiling milk, and cook for five minutes. Season well with salt and pepper

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