Whiting Pudding

Ingredients

• Cut up in pieces a pound of fish
• mix with eight ounces of rice flour
• an ounce of butter
• the yolks of three raw eggs
• a little salt
• season in a basin with pepper and salt

Method

1. 1

   Cut up the fish, pass through a sieve, mix with rice flour, salt, and butter.

2. 2

   Add to the fish gradually, pound in a mortar, adding butter and yolks.

3. 3

   Press into moulds, steam or poach, and serve with Bechamel sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 99. The excerpt below is the record exactly as published.

Whiting Pudding. Cut up in pieces a pound of fish, free from skin and bones, and pass tlirough a sieve ; mix with eight ounces of rice flour a httle salt, and an ounce of butter. This mixture should be added by gentle degrees to the fish ; and the whole should be well pounded in a mortar, adding, meanwhile, two ounces of butter and the yolks of three raw eggs. Then turn out ; season in a basin with pepper and salt ; press your puddings into as many small moulds as yon require, or knead them into egg form. Steam or poach in a bain-marie pan, which is simply a large, rectangular, deepish pan, filled with water, Avhich you put on the hot stove while you poach or steam the contents of smaller stew-pans. Sprinkle the tops of your puddings lightly with the coral of a lobster. Serve with a white, creamy Bechamel, omitting the ham, and using a fish-stock instead of a veal one. This is a famous dish at the " Ship," Greenwich. 53. Puddings of Whitings a I'llde. Take the spa^^'n of a lobster, which pound well with a little butter, and strain throucrh a sieve. Mix the whole well with forcemeat. Then mould two puddings of the diameter of 3-our dish. Poach them, AVhen they are done, drain them on a clean towel, then have the tail of a very red lobster and scollop it into several pieces. Next slit the puddings, cover them with white Bechamel, and intro- duce the pieces of lobster, taking care to put the red part upward. When the puddings are equally decorated, lay them in a dish, cover them hermetically, and put them for a moment in the hot-closet to keep them hot. The sauce may be made as follows : — Take two spoonfuls of white sauce, which reduce Avith an e(|ual quantity of broth L 2 16 i TEE THOBOUGE GOOD COOK. and a thickening of two yolks of eggs. Work a quarter of a pound of butter, season with a very little caj'enne, some salt, and a little lemon-juice. Keep it rather liquid, in order to cover the intervals between the slices of lobster. If you pay proper attention to the making of this dish, it Avill not merely aftbrd a pleasing appearance, but will also be found a relish for the epicure. 54. Broiled Whitings. Empty the whitings, scale them, but mind that you preserve the liver, which is very delicate. When you have washed and wiped them clean, slit the back, on both sides. Beat the yolk of an egg with a little salt

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