Whiting Puddings

Ingredients

• A good sixpenny whiting
• half a pint of milk
• a saltspoonful of salt
• a pinch of white pepper
• three ounces of minced onion
• half an ounce of minced celery
• a good sprig of parsley
• a teaspoonful of dried herbs
• two whole eggs
• the yolk of another
• a tablespoonful of cream
• half an ounce of butter
• half an ounce of flour

Method

1. 1

   Take the flesh from the whiting, chop the head, bones, and skin, moisten with cold milk, season, and bring to boil.

2. 2

   Add minced onion, celery, parsley, and dried herbs; simmer for half an hour and strain.

3. 3

   In a shallow pan, bring strained broth to boil, add fillets, cook until soft, drain, pound, and pass through a sieve.

4. 4

   Add butter, panada, eggs, season, and cream.

5. 5

   Pour into buttered dariole molds and steam for 25 minutes.

6. 6

   Turn out, mask with sauce thickened with butter and flour, and serve.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 5. The excerpt below is the record exactly as published.

WHITING PUDDINGS. 13 and a tablespoonful of separately cut and cooked vegetables. N.B. — The second boilings of the tail will form a useful stock, see Menu xxiv. A good sixpenny whiting ought to suffice for these little puddings. Order it to be sent home as it is. Take the flesh from the fish in two fillets, one on each side. Chop up the head, bones, and skin ; put them into a stewpan, moisten with half a pint of milk (cold), season with a saltspoonful of salt and a pinch of white pepper, bring slowly to the boil over a moderate fire, then put in three ounces of minced onion, half an ounce of minced celery, a good sprig of parsley, and a teaspoonful of dried herbs. Simmer for half an hour, and then strain. Take a shallow Jrt?^/i-pan Avith an upright rim, put the strained broth into it, bring it to the boil, then slip in the fillets, cooking them quickly, the object being to get them soft enough to turn to a turee. Tn five minutes this should be done. Drain off the broth, pound, and pass the fillets through a wire sieve, adding for six ounces of whiting tAvo ounces of butter, or fat of cooked ham, and two ounces of panada, and place the puree in a boAvl ; beat up and add to it two Avhole eggs, and the yolk of another ; beat Avell together, season, add a table- spoonful of cream, then pour the mixture into buttered darioles, or a plain mould, and steam for tAventy-five minutes. While this is proceeding turn the broth to a sauce, thickening with half an ounce of butter and half an ounce of flour

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