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Haddocks en Pyramide
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 74. The excerpt below is the record exactly as published.
Haddocks en Pyramide ; Merlins en Pyramide. — Take a dried haddock, flake the meat off, and pass it through a wire sieve. Have some fried croiUons ready, about three inches in diameter and a quarter of an inch thick. Make a puree of this tammied haddock with a little cayenne pepper and butter. Spread each croitton with this mixture, and place on it an oyster, seasoned with one drop of lemon juice and cayenne. Then take some more of the haddock puree and completely cover the oyster, and pile it up to the shape of a pyramid. Pour a little melted butter over each and cook for three and a half minutes in the oven ; sprinkle lobster coral over all, and stick in a small watercress leaf
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Cook this with the app: pantry check, scaling, and the assistant.