White Fillets a la Horly

Ingredients

• half a pint of milk
• rather more than one ounce of ground rice
• a lump of butter
• salt
• a pinch of nutmeg
• three boiled potatoes
• the mixture must be stiff

Method

1. 1

   Boil milk and thicken with ground rice.

2. 2

   Add butter, salt, onion, and nutmeg.

3. 3

   Cook for ten minutes, then mix with mashed potatoes.

4. 4

   Pour into a dish, cool, cut into fillets, roll in egg and breadcrumbs, fry, and serve with sauce.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 264. The excerpt below is the record exactly as published.

White Fillets a la Horly. Put half a pint of milk on to boil and thicken with rather more than one ounce of ground rice to make a little stiffer than for rice mould. Add a lump of butter, salt, a little grated onion, and a pinch of nutmeg, let all cook together for ten minutes, stirring frequently. Put three boiled potatoes through masher, and whilst hot add it to the rice or it will not set well. Pour it into dish, and when cold and stiff cut into fillet-shaped slices, roll in egg and white bread crumbs ; fry and serve with tomato or parsley sauce. The mixture must be stiff

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