Savoury Haddock Custards

Ingredients

• 2 table-sps. haddock
• 1 gill milk
• 2 yolks
• 1 white of cooked egg
• 1 tea-sp.chopped pickles
• 1 tea-sp. anchovy essence
• Chopped parsley.
• Rounds of hot buttered toast.

Method

1. 1

   Beat up the yolks and white of egg with the milk, and strain them into a basin.

2. 2

   Take about 2 tablespoons smoked haddock, chop them finely, and add them to the custard.

3. 3

   Stir in the anchovy essence and a little chopped green pickle, and season to taste.

4. 4

   Pour the mixture into very small greased dariole moulds, and poach them carefully until firm to the touch.

5. 5

   Have ready small rounds of hot buttered toast, sprinkle them with finely-chopped parsley, and place the little custards on top.

6. 6

   Serve very hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 816. The excerpt below is the record exactly as published.

Savoury Haddock Custards (Cremes de Merluche Fum6) 2 table-sps. haddock. 1 gill milk. 2 yolks and cooked 1 white of Seasoning. 1 tea-sp.chopped pickles. Chopped parsley. Rounds of hot buttered toast. 1 tea-sp. anchovy essence

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