Salt Fish in Cream with Puree of Potatoes

Ingredients

• six potatoes of medium size
• a generous half-cupful of hot milk
• one table-spoonful of butter
• a teaspoonful of salt
• enough fish to make a pint and a half (about a pound and a quarter) when it is flaked
• one pint of milk
• two table-spoonfuls of butter
• one of flour
• the yolk of an egg
• one-third of a teaspoonful of white pepper

Method

1. 1

   Soak fish in cold water overnight.

2. 2

   Boil fish in fresh water for 1 hour.

3. 3

   Flake fish, cook with milk for 20 minutes.

4. 4

   Mix butter and flour, stir into fish.

5. 5

   Add pepper and beaten egg yolk.

6. 6

   Serve in a border of potato puree.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 101. The excerpt below is the record exactly as published.

Salt Fish in Cream, with Puree of Potatoes. For the pure*e use six potatoes of medium size, a generous half-cupful of hot milk, one table-spoonful of butter, and a teaspoonful of salt. For the rest of the dish use enough fish to make a pint and a half (about a pound and a quarter) when it is flaked, one pint of milk, two table-spoonfuls of but- ter, one of flour, the yolk of an egg, and one-third of a teaspoonful of white pepper. Wash the fish, and put it to soak (in one piece) in cold water for eight or ten hours. At the end of that time pour off this water ; then cover with fresh cold water, and place on the fire. When the water reaches the boiling-point, draw the stew-pan back where it will keep hot, without boiling, for one hour. At the end of that time pour off the water and break the fish into flakes, freeing it of skin and bones. Put it in a saucepan with the milk, and cook for twenty minutes without letting it boil. Now beat the butter and flour together, and stir into the dish of fish. Cook for ten minutes longer ; then add the pepper, and some salt if it be needed ; and also add the yolk of the egg, beaten with two table-spoonfuls of water. Stir for half a minute, and then pour into a border of puree of potatoes. To Make the Puree. — Cover the potatoes with boiling water, and place them on the fire just before putting on the fish and milk. Cook for half an hour ; then drain off the water, and mash the potatoes. Add the seasoning to them, and arrange on a warm dish in the form of a border. * Salt Fish and Eggs in Cream. This is a pretty dish for breakfast. It is made of a pint of salt fish, a pint of milk (cream is, however, better), half a dozen eggs, two generous table-spoonfuls of butter

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