Special Stuffings for Fish
From A guide to modern cookery, 1909
Serves 4
Two methods for stuffing fish are provided.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 52. The excerpt below is the record exactly as published.
SPECIAL STUFFINGS FOR FISH These preparations diverge slightly from the forcemeats given above, and they are of two kinds. They are used to stuff such fish as mackerel, herring, shad, &c., to which they lend a condimentary touch that makes these fish more agree- able to the taste, and certainly more digestible. First Method.—Put into a bowl four oz. of raw, chopped milt, two oz. of bread-crumb, steeped in milk and well pressed, and one and one-half oz. of the following fine herbs, mixed in equal quantities and finely chopped :—Chives, parsley, chervil, shal- lots, sweet basil, half a garlic clove (crushed), then two whole eggs, salt, pepper, and nutmeg. Chop up all these ingredients together so as to mix them thoroughly. Second Method.—Put into a bowl four oz. of bread-crumb G2 84 GUIDE TO MODERN COOKERY steeped in milk and well pressed; one-half oz. of onion and one- half oz. of chopped shallots, slightly cooked in butter, and cold; one oz. of raw mushrooms, chopped and well pressed in a towel ; a tablespoonful of chopped parsley ; a piece of garlic the size of a pea
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