Savoury Fillets

Ingredients

• One pint of Milk
• Three ounces of ground Rice
• Two ounces of Butter
• Three mashed Potatoes
• A grate of Onion
• A little Mace
• Pepper to taste

Method

1. 1

   Bring the milk to boiling-point (in a double saucepan); mix the rice with a little of the cold milk; add this to the hot milk, and cook with onion, mace, and butter until perfectly thick.

2. 2

   Now add the mashed potatoes, stir thoroughly, and spread the mixture on a wetted dish, smooth over with a knife, and leave to cool.

3. 3

   Shape into fillets, dip in egg and bread-crumbs (rusk-crumbs), and fry in boiling Albene.

4. 4

   Serve with white or parsley sauce.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 37. The excerpt below is the record exactly as published.

Savoury Fillets. Ingredients . One pint of Milk. Three ounces of ground Rice. Two ounces of Butter. Three mashed Potatoes. A grate of Onion. A little Mace. Pepper to taste

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