Klosse (Fish Dumplings)

Ingredients

• lib. of uncooked fish
• 2oz. of fat bacon
• a little grated nutmeg
• a pinch of salt
• a little finely-chopped parsley
• a lump of butter
• a minced shallot
• 1 teacupful of finely-grated breadcrumbs
• | teacupful of cream
• two beaten eggs

Method

1. 1

   Mince fish and bacon, season with nutmeg, salt, and parsley.

2. 2

   Cook shallot in butter, add breadcrumbs, cream, and eggs.

3. 3

   Mix with fish, shape into balls, and boil for 10 minutes.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 197. The excerpt below is the record exactly as published.

a little grated nutmeg, salt, pepper, and lemon-peel, and make them into a paste with two well-beaten eggs. Make this mass into the form of a Klbsse, and then boil it in broth. When done, serve. (3) Eemove the skin and bone from lib. of uncooked fish ; chop the flesh up, and mince with it 2oz. of fat bacon ; grate a little nutmeg over the mixture, and sprinkle in a pinch of salt with a little finely-chopped parsley. Put in a stewpan a lump of butter and a minced shallot ; stir this over the fire till brown, adding gradually 1 teacupful of finely-grated breadcrumbs, | teacupful of cream, and two beaten eggs

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