Mollet (Indian Breakfast Dish)

Ingredients

• Two ounces of Butter
• One rather large Onion sliced
• Two pounds of Fish
• One ounce and a half of Sweet Almonds
• Half a pint of Water
• One ounce of Turmeric
• One teaspoonful of Salt
• Cayenne
• Two or three Chopped green Chillies

Method

1. 1

   Melt the butter in a saucepan, and fry the onion a little.

2. 2

   Blanch the almonds and pound them, adding the water by degrees.

3. 3

   Then put the almonds, water, salt, cayenne, turmeric and chillies into the saucepan and boil for about five minutes.

4. 4

   Have the fish boned if possible, and cut in pieces about one and a half inches square, place these pieces in the stewpan and cook slowly until done, from fifteen to thirty minutes according to the sort of fish.

5. 5

   Take out the chillies, and serve with boiled rice.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 20. The excerpt below is the record exactly as published.

Half a pint of Water. Melt the butter in a saucepan, put in the onion sliced and stir over the fire, but do not brown. Then add the fowl cut into rather small pieces, and cook all together for a few minutes. The curry powder should then be sprinkled over the fowl and the contents of the saucepan stirred carefully over the fire for five minutes. Blanch the almonds and pound them with a little water. When they are quite fine put them in a strainer and pour over them the rest of the water, which should come from the almonds looking like milk. Add this almond milk and the salt to the curry, and cook slowly for about half an hour according to the age of the fowl. Add the lemon- juice a few minutes before serving. (Veal may be cooked by this recipe.) Grated cocoa-nut may be used instead of almonds. CUBBIES AND INDIAN DISHES. 61 Burdwan of Fowl. Ingredients, One cooked Chicken. One sliced Onion. Twenty-four Oysters. Half a pint of White Sauce. One glass of Sherry. One tablespoonful of Anchovy Sauce. One ounce of Butter. Cayenne. Salt. Melt the butter in a saucepan, put in the onion and fry it a little. Then add all the other in- gredients, except the chicken and the oysters, and boil the sauce for about five minutes. Lastly put in the fowl cut into neat joints, and the oysters blanched and bearded, cook slowly about ten minutes and serve. Devilled Almonds. Ingredients. Two ounces of Sweet Almonds* Two ounces of Butter. Seven or eight croutons of fried Bread, One tablespoonful of Chutney. Two chopped pickled Gherkins. One tablespoonful of Worcester Sauce. Cayenne and Salt. Blanch and shred the almonds, then fry them brown in the butter. Mix the chutney, gherkins, 62 Worcester sauce, cayenne, and salt on a plate; turn this mixture into the pan with the almonds and mix well. When quite hot serve on croutons. Devilled Lobster. Ingredients, The Tail of one or more Lobsters. Seven Croutons of fried Bread. Two tablespoonfuls of Chutney. Two chopped pickled Gherkins. One tablespoonful of Worcester Sauce. Cayenne. Salt. Two ounces of Butter. Cut from the tail of the lobster seven nice slices ; these should be as nearly the same size as possible. Mix the chutney, gherkins, salt, cayenne, and Worcester sauce on a plate, and cover each piece of lobster with the mixture. Make the butter hot in a frying-pan, put in the pieces of lobster, and warm thoroughly. Have the croutons hot and crisp, and place one piece of lobster on each. If any of the chutney mixture remains, put a little on each piece of lobster. Serve very hot* CURHIES AND INDIAN DISHES. 63 Clear Mulligatawny. Ingredients. One quart of good Stock. Two ounces of Butter. One sliced Onion. Two sliced Tomatoes. Three tablespoonfuls of Curry Paste. Two green Chillies cut fine. Three Eggs. Fry the onion in the butter, add the tomatoes, chillies and curry. Then pour in the stock and boil for about half an hour. Skim well. Let the soup cool. Beat the whites and yolks of the eggs together, wash and crush the shells, and add all to the soup. Stir over the fire until boiling, and strain in the usual way. Serve boiled rice separately. ^'Mollet'' (Indian Breakfast Dish). Ingredients. Two ounces of Butter. One rather large Onion sliced. Two pounds of Fish. One ounce and a half of Sweet Almonds j Half a pint of Watel\ One ounce of Turmeric. One teaspoonful of Salt. Cayenue. Two or three Chopped green Chillies, the butter in a saucepan, and fry thd little. Blanch the almonds and pound Melt onion a 64 HiaH-OLASS COOKEEY. them, adding the water by degrees. Then put the almonds, water, salt, cayenne

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