Smoked Haddock Rissolettes

Ingredients

• \ lb. smoked haddock
• 1 or 2 table-sps. white sauce
• Seasoning.
• Some scraps of pastry.
• Egg.
• and vermicelli.

Method

1. 1

   Cook the smoked haddock and chop it roughly, removing all bone and skin.

2. 2

   Moisten with a little thick white sauce, and season to taste.

3. 3

   Roll out some scraps of unsweetened pastry very thinly, and cut out rounds 3 inches in diameter.

4. 4

   Put a little of the fish mixture in the centre of half the rounds, wet the edges of the other half with beaten egg, and place them on top.

5. 5

   Press well together, egg the croquettes, and toss them in crushed vermicelli or fine bread-crumbs.

6. 6

   Fry in boiling fat to a golden brown colour, and serve garnished with parsley.

Nutrition per serving

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.

Smoked Haddock Rissolettes (Rissoles de Merluche Fumd) \ lb. smoked haddock. 1 or 2 table-sps. white sauce. Seasoning. Some scraps of pastry. Egg and vermicelli. Cook the smoked haddock and chop it roughly, removing all bone and skin. Moisten with a little thick white sauce, and season to taste. Then roll out some scraps of unsweetened pastry very thinly, and cut out some rounds 3 inches in diameter. Put a little of the fish mixture in the centre of hah the number of rounds, wet round the edges of the other half with a little beaten egg, and place them on the top. Press well together and then egg the croquettes and toss them in crushed vermicelli or fine bread-crumbs. Fry in boiling fat to a golden brown colour, and serve garnished with parsley. 2364. Savoury Haddock Souffles (Souffles de Merluche Fume) 2 table-sps. whipped cream. 2 eggs. Seasoning. 1 cupful cooked smoked haddock. 2 table-sps. white sauce or 1 oz. butter. Pick the haddock free from skin and bone and chop it finely. Pound it in a mortar or basin with the white sauce or butter and yolks of eggs, then rub it through a sieve. Put the pur£e into a basin, season it to taste, and stir in very lightly IIORS-D’CEUVRE AND SAVOURIES 509 the whites of the 2 eggs beaten to a stiff froth, and the whipped cream. Half fill some greased china or paper souffle cases with the mixture and bake them in a moderate oven until well risen and lightly- browned. 2365. Devilled Ham Biscuits (Biscuits de Jambon a la Diable) 2 table-sps. minced ham. 1 tea-sp. minced an- chovies. 1 tea-sp. chopped capers. Brown sauce. Sherry. Water biscuits. Butter. Seasoning. Use cooked ham and mince it very finely with a small proportion of fat. Mix with it the chopped anchovy and capers, and moisten with some good brown sauce flavoured with sherry or Marsala. Heat the mixture in a small saucepan, adding more seasoning if necessary. Then butter some small water biscuits, dust them lightly with pepper and salt and toast them in the oven. Pile some of the mixture on each, sprinkle with coralline pepper and return to the oven until thoroughly hot. Serve on a dish paper, and garnish with parsley. 2366. Ham Croutes 3 or 4 table-sps. cooked ham. 2 table-sps. white or brown sauce. (Croutes de Jambon) \ tea-sp. made mustard. Cayenne. Grated cheese. Croutes of fried bread. Chop the ham finely, mix it with the sauce, and pound the two together to a paste, seasoning with cayenne, mustard, and salt if necessary. Spread this mixture thickly on small rounds of fried bread or hot buttered toast, sprinkle them with grated cheese, and place them in a hot oven to brown and heat through. Serve garnished with parsley. 2367. Ham and Egg Savoury (Croutes Favorites) Cooked ham. A little sherry. Round croutons of bread. Scrambled egg.

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