Merluche Farci eaux Huitres (Haddock Stuffed with Oysters)

Ingredients

• Fresh haddock (ij lbs.)
• Bread crumbs i| oz.
• Butter I oz.
• Egg I.
• Oysters (bearded and minced finely) 6 to 8.
• About a tablespoonful of oyster liquor.
• Brown crumbs.

Method

1. 1

   Scale and clean the fish.

2. 2

   Stuff it with a mixture of bread crumbs, melted butter, yolk of egg, oysters, and oyster liquor.

3. 3

   Season with cayenne.

4. 4

   Sew up the fish, brush with egg white or milk, cover with brown crumbs, and bake in a greased tin with buttered paper for 20-30 minutes.

5. 5

   Serve with sauce.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 22. The excerpt below is the record exactly as published.

Merluche Farci eaux Huitres. (Haddock Stuffed with Oysters.) Fresh haddock (ij lbs.)... i. Bread crumbs i| oz. Butter I oz. Egg I. Oysters (bearded and minced finely) 6 to 8. About a tablespoonful of oyster liquor. Brown crumbs.

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