Haddock Toasts

Ingredients

• a tablespoonful of haddock
• a piece of butter
• one fillet of anchovy
• a gill of white sauce
• the yolk of an egg
• a spoonful of cream

Method

1. 1

   Pound the haddock with butter and anchovy.

2. 2

   Heat white sauce, stir in the pounded fish, add yolk or cream, and arrange on fried toasts.

3. 3

   Serve hot.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 53. The excerpt below is the record exactly as published.

the yolk of an egg and a dessert-spoonful of finely minced parsley. Warm up the beans in this and serve. The addition of a little liqueur or brandy is a great improvement to banana fritters ; indeed all who have tried pineapple fritters with rum will not hesitate to apply the same test to this fruit, The rum or liqueur should be poured over the sliced bananas like a marinade an hour before they are cooked ; a dessert-spoonful will suffice. The batter (page 10) sliould not be too thick, and do not forget to have the bath of fat hot enough. Drain ii8 FIFTY DINNERS. and dry thoroughly. Dust over your fritters before serving them a nice coating of finely sifted white sugar, and send lemons cut into quarters with them. The native cook of India simply flours the fillets of banana and fries them gently in a small quantity of melted butter, dusting sugar over them. These, however, are apt to be greasy unless carefully managed, and they cannot be called beignets. For these part of a dried haddock will be required — say a tablespoonful of haddock freed from bone and skin for each toast two and a half inches long by two inches wide. Having picked the meat from a cooked fish, pound it in a mortar with a piece of butter to assist the operation, and one fillet of anchovy freed from oil. Season with a dust of Nepaul pepper. Put a gill of white sauce in a little stewpan, stir in the pounded fish, heat thoroughly over the fire without boiling, add the yolk of an egg or a spoonful of cream

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