Haddock Creams served with Mushrooms and Oysters

Ingredients

• Remove the skin and bones from a fresh Haddock
• 1 table-spoonful of butter
• 1 table-spoonful of flour
• 1 teacupful of milk
• 1 breakfast-cupful of thick cream
• a few drops of anchovy sauce
• half-a-dozen oysters
• 1 teacupful of liquor from tinned mushrooms
• 2 table-spoonfuls of flour
• 1 table-spoonful of butter

Method

1. 1

   Remove the skin and bones from a fresh Haddock, cut the flesh into small pieces, put it in a mortar, pound, and pass it through a fine hair sieve.

2. 2

   Put 1 table-spoonful of butter in a saucepan with 1 table-spoonful of flour, and stir it over the fire till well mixed; then stir in gradually 1 teacupful of milk.

3. 3

   When the thickened milk boils, mix it with the fish, add 1 breakfast-cupful of thick cream, and season with salt, pepper, and a very small quantity of cayenne.

4. 4

   Butter some dariole-moulds, fill them with the Cream, and tie pieces of paper over the top.

5. 5

   Stand the moulds in a saucepan with boiling water to three-parts their height, and simmer gently for ten minutes.

6. 6

   Warm separately a few tinned mushrooms and half-a-dozen oysters.

7. 7

   Turn the Creams out of the moulds onto a hot dish, put the oysters and mushrooms in the centre, pour the sauce round, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 30. The excerpt below is the record exactly as published.

Haddock Creams served with Mushrooms and Oysters. — Remove the skin and bones from a fresh Haddock, cut the flesh into small pieces, put it in a mortar, pound, and pass it through a fine hair sieve. Put i table-spoonful of butter in a saucepan with 1 table-spoonful of flour, and stir it over the fire till well mixed ; then stir in gradually 1 teacupful of milk. When the thickened milk boils, mix it with the fish, add 1 breakfast-cupful of thick cream, and season with salt, pepper, and a very small quantity of cayenne. Butter some dariole-moulds, fill them with the Cream, and tie pieces of paper over the top. Stand the moulds in a saucepan with boiling water to three-parts their height, and simmer gently for ten minutes. Boil the bones of the Haddock with about 1 breakfast-cupful of water to extract their flavour. Put 2 table-spoonfuls of flour and 1 table-spoonful of butter into a saucepan, stir it till mixed, then add 1 teacupful of the strained liquor of the bones, the liquor of six oysters, I teacupful of liquor from tinned mushrooms, and a few drops of anchovy sauce. Stir the mixture over the fire till boiling ; then move it to the side, season with salt, pepper, and cayenne, and stir in the beaten yolks of two eggs. • Warm separately a few tinned mushrooms and half-a-dozen oysters

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