Salm of Grouse

Ingredients

• two ounces of panada
• two of fat of ham or butter
• two whole eggs
• one yolk
• a tablespoonful of cream
• half a pint of fish broth
• half a pound of cut-up ripe tomatoes
• a sprig of basil
• a teaspoonful of arrowroot

Method

1. 1

   Mix the flesh in a mortar with panada and fat, pass through a sieve into a bowl, mix in eggs and cream.

2. 2

   Fill a buttered mould and steam.

3. 3

   For the sauce, make fish broth with bones, strain, add arrowroot and tomatoes, boil, simmer, remove basil, and sieve.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 69. The excerpt below is the record exactly as published.

two ounces of panada, and two of fat of ham or butter ; pass all through the hair sieve into a bowl, mixing in two whole eggs and one yolk SALM/S OF GROUSE. 155 besides, with a tablespoonful of cream. Mix thoroughly, fill a well-buttered half-pint mould (or six little darioles), and steam in the manner described, page 45. Turn the mould out and serve with a sauce made as follows : — With the bones and head of the plaice make half a pint of fish broth. Omit the skin. Strain this off ; put it on the fire, stir in a teaspoonful of arrowroot and half a pound of cut-up ripe tomatoes, with a sprig of basil

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