Timbales of Haddock à la Génoise

Ingredients

• Half a pound of Haddock (Dried Haddock)
• One gill of white Sauce
• Half an ounce of Gelatine
• One gill of whipped Cream
• Salt
• Cayenne
• Lemon-juice
• Half a pint of Aspic Jelly for decoration

Method

1. 1

   Cook the haddock in the oven on a greased baking-sheet covered with a greased paper, then take the fish off the bone and chop it very small.

2. 2

   Melt the gelatine, and stir it into the cream and the white sauce, stir in the fish, add salt, cayenne, lemon-juice, and a few drops of tarragon vinegar.

3. 3

   Decorate the bottoms of the timbale moulds with coral, and hard-boiled yolk of egg rubbed through a sieve, set in a little jelly, and when set, put in some of the haddock mixture, fill up carefully with more liquid aspic jelly and set.

4. 4

   When set, turn out, and serve with chopped jelly round.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 61. The excerpt below is the record exactly as published.

Timbales of Haddock k la G^noise. Ingredients. Half a pound of Haddock (Dried Haddock). One gill of white Sauce. Half an ounce of Gelatine. One gill of whipped Cream. Salt, Cayenne, and Lemon-juice. Half a pint of Aspic Jelly for decoration

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