Smoked Haddock Toast

Ingredients

• half a cooked Finnon haddock
• 1 oz. of butter
• a full teaspoonful of flour
• minced chives
• minced parsley
• one or two eggs
• half a pint of milk

Method

1. 1

   Flake haddock finely.

2. 2

   Melt butter with flour, chives, and parsley over heat.

3. 3

   Add flaked fish.

4. 4

   Beat eggs in milk, season, and pour over fish, stirring until thickened.

5. 5

   Serve on fried brown bread croutons, dusted with pepper.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 35. The excerpt below is the record exactly as published.

loz. of butter, one tablespoonful of anchovy paste, cayenne, and a little lemon juice, spread this thickly on hot buttered toast, and lay on each half a cooked and very hot soft bloater roe, and serve. Another . SAVOURIES. 73 version of this is made by broiling two soft-roed bloaters, then when cooked lift out the roes, keep them hot, and pound the fish, after boning it, with one egg, loz. of butter, and salt and cayenne to taste. Pile this on finger croutons, lay a piece of the roe on each, dust with pepper and minced parsley and a morsel of butter (or use a tiny pat of maitre d’hotel butter), and set it in the oven till quite hot. Laitances a la Madras. — Cut some thin slices of fat bacon, spread these with chutney and minced capers, and lay on each a piece of well-washed bloater roe, seasoned with pepper and lemon juice, skewer lightly, and fry or broil and serve very hot on fried croutons. Chicken livers cooked thus, and known as foie de volaille a la diahle, are excellent. Laitances aux Huitres. — Prepare some croutes creuses (see chapter on ‘‘Garnishes”), and lay in each a cooked, soft, herring roe, and on this two or three bearded oysters, seasoned with lemon juice and pepper, sprinkle with a little liquefied butter, and set in the oven till very hot. Petites Caisses d la St. James. — Have ready some little cheese pastry-lined cases. Clean and blanch four sets oE herring or mackerel roes, and cut them into dice. Have ready a gill of rich white sauce strongly flavoured with grated Parmesan cheese, and stir into this the herring roes and half their bulk of Gruyere, also cut into dice, with a small teaspoonful each of French and Enghsh mustard, and stir it all over the fire till hot ; then fill the cases with this, cover quickly with a mering-ue of three or four egg whites 74 SALADS, SANDWICHES, &c. whipped stiffly with coralline pepper, and serve at once, very hot. Laitances aux Cepes. — Brush some hard bloater roes with butter, and grill before a clear fire, then mince them, and season with salt, lemon juice, and cayenne, and spread this thickly on round croutons, then lay on each a round mushroom fried in butter, and serve veiy hot. (Broiled or fried mushrooms also go excellently well with soft fresh herring roes.) If a little of this herring roe, minced and rolled in thin slices of fat bacon, is dipped in batter and fried, it is known, served on croutons, as Laitances en KromesJcis. Smoked Haddock Toast. — Flake very finely half a cooked Finnon haddock (one stewed in milk for choice). Meantime melt loz. of butter with a full tea, spoonful of flour, and the same of minced chives (or a very finely minced shallot) and of parsley, and stir it all over the fire till quite hot (but v not browned), then add the flaked fish ; meanwhile beat up one or two eggs in half a pint of milk x (preferably that in which the haddock was cooked), season to taste with black, red, or white pepper, and pour it to the fish, stirring it all over the fire till thickened and well blended, when you pour it on to croutons of fried brown bread, and serve very hot, dusted with coralline pepper and minced parsley

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