Halibut Boudins

Ingredients

• 1 cup cold halibut
• 1 cup cold mashed potato
• 1 cup soft bread crumbs
• teaspoon pepper
• 1 teaspoon salt
• 1 egg
• teaspoon onion juice

Method

1. 1

   Mash the halibut, mix well with the other ingredients and press through a potato ricer.

2. 2

   Moisten with the beaten egg.

3. 3

   Butter Dario molds and dust them with fine bread crumbs.

4. 4

   Fill each mold with the fish mixture, set them in a pan of hot water and bake for twenty minutes in a moderate oven.

5. 5

   Serve on a hot platter, pour a white sauce over them and garnish with slices of hard-boiled egg.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 47. The excerpt below is the record exactly as published.

Halibut Boudins Kedgeree Halibut Ramekins Fish Friandises Curried Salmon Spiced Salmon Croquettes Lobster Croquettes Fish Puff Balls Bluefish Salad Clam Salad Halibut Salad Salmon Salad Molds Fish GOLD fish makes excellent rechauffes. To this food, when reheated, quite as much as meat, the rule must be applied of never allowing it to come to a boil. Steam, as given by preparation in a double boiler, is one of the best methods to employ, although many dishes require the heat of the oven. For fish rechauffes it is absolutely necessary to have a thorough knowledge of sauces. Stews and fricassees are foods that have been cooked in a sauce and they are excellent methods for reheating fish. When fish left-overs come from the table, pick them Over carefully. Reject every bone, layers of fat or dark meat and flake the eatable portions neatly. Put in a bowl, cover closely and set in the refrigerator till required. .Generally a fish rechauffe with a sauce calls for a small amount of fish stock. To obtain this put the bones and poor pieces of fish, not the skin or fat, into a small saucepan. Cover with cold water, allow it to simmer slowly for a few minutes, then strain and H<> Left-Overs cooL Never add salt to any fish dish without tasting, as it very easy to overseason it. Croquettes are an excellent method for using up scraps of fish, especially salmon or any white-fleshed fish. When heated in a sauce it can be daintily served in ramekins or large scallop shells which are sold by the dozen in crockery stores. With a fine crust of brown crumbs these individual dishes are very attrac- tive. Delicious curries, soups and deviled dishes may be prepared from cold fish. It can be combined with mashed potato and crumbs in a pie ; it makes a tempt- ing souffle, excellent timbales, and may be used with cold potatoes for a relishing hash. Save even a few spoonfuls of any sauce accompanying fish. A half cup ttf egg f tomato, shrimp, oyster or plain white sauce adds much to the flavor of a fresh sauce used for reheating the dish. If the amount of fish is scant add two or three hard-boiled eggs, using them !as a garnish or cutting the white in rings and squeezing the yolk through a potato ricer and sifting it over the top of the dish. Sometimes there are small left-overs of cooked oysters or clams. If the oysters are in a milk stew, strain off the liquor and save it. It may be enriched by a spoonful of butter or half a cup of cream. Season well and heat in the double boiler and add the oysters, but only just long enough to heat them. More than a minute will overcook them. Oysters or clams which have been broiled or lightly cooked in any way may be deviled, curried or used in rissoles or chops. Chop coarsely a cup of cold scalloped oysters with a well-beaten egg and shape into croquettes.. Flour, egg, crumb and fry. Lobster meat can be utilized in almost any recipe that calls for that excellent shell- fish or converted into delicate lobster soup. The smallest amount, of fish or shellfish can be utilized for Made Palatable 147 a sauce to accompany baked fish, lobster, oyster and shrimp being most suitable. FISH BISQUE 2 cups cold fish 1 tablespoon butter 1 teaspoon parsley 1 tablespoon Worcestershire sauce 1 quart white or chicken stock 1 tablespoon butter 1 tablespoon flour 2 cups hot milk 2 tablespoons cracker crumbs % teaspoon salt Dash cayenne Mince the fish fine, add to it the butter* chopped parsley, Worcestershire saruce and stock. Bind with the butter and flour cooked together. Add the milk, cracker crumbs and seasoning. SALMON LOAF 2 cups salmon 1 cup stale bread crumbs 1 teaspoon onion juice Salt and pepper 1 teaspoon chopped parsley 3 eggs . Flake the salmon fine, mix with the bread crumbs and seasonings and moisten with the well- beaten eggs. Pack into a buttered mold and steam for two hours. Serve hot. Any left-over of this dish may be broken into small pieces, and served with may- onnaise it makes a palatable salad. HALIBUT BOUDINS * ■ • 1 . cup cold halibut ' i cup cold mashed potato 148 Left-Overs J cup soft bread crumbs \ teaspoon pepper 1 teaspoon salt 1 egg

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