Little Fish Creams - Petits Cremes a la Dieppoise

Ingredients

• a sixpenny Whiting
• half a pint of cold milk
• half a pint of cold water
• two ounces of minced onion
• half an ounce of celery
• a sprig of parsley
• a teaspoonful of dried herbs
• six ounces of Whiting
• two ounces of butter or fat of cooked ham
• two ounces of bread panada
• two whole eggs and the yolk only of another
• a tablespoonful of cream

Method

1. 1

   Take the flesh off the Whiting in two fillets.

2. 2

   Chop the head, bones, and skin, moisten with milk and water, season, and boil.

3. 3

   Add onion, celery, parsley, and herbs, simmer for 45 minutes, then strain.

4. 4

   Boil the strained broth, add fillets, reduce to simmer, and remove when soft.

5. 5

   Pound the fillets to a paste, mix with butter or fat, bread panada, eggs, and cream.

6. 6

   Pour into buttered dariole moulds and poach gently for about 35 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 54. The excerpt below is the record exactly as published.

Little Fish Creams.— Petits Cremes a la Dieppoise. — These can be made of any white fish, and are excellent. Have a sixpenny Whiting sent home intact. Take the flesh off in two fillets and set them aside. Chop up the head, bones, and skin, put them into a stewpan, moisten LITTLE FISH CREAMS 89 with half a pint each of cold milk and cold water ; season with salt and pepper, and bring slowly to the boil over a low fire. Then add two ounces of minced onion, half an ounce of celery, a sprig of parsley, and a teaspoonful of dried herbs. Simmer forty-five minutes and strain. (This is the Whiting fish broth just referred to.) Put the strained broth into a saute-pan with an uprig’ht rim, boil, put in the two fillets, reduce to simmering, and as soon as soft take them out. Put them into a mortar, and pound them to a paste. Weigh, and for every six ounces of Whiting allow two ounces of butter or fat of cooked ham, and two ounces of bread panada. Mix, and pass all through a wire sieve. Now add to the puree thus obtained two whole eggs and the yolk only of another. Beat well together, season, add a tablespoonful of cream

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