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well-beaten egg, milk and parsley, season to taste, and stir the mixture over the fire for 3 or 4 minutes. Have ready a well-buttered mould or pie-dish, pour in the mixture, and bake in a moderate oven for about ½ an hour. Turn out on to a dish paper, garnish with parsley and lemon, and serve.

Time.—1 hour. Average Cost, 9d.

3190.—FISH PUDDING (Another Method.)

Ingredients.—½ a lb. of fish, either cooked or uncooked, 2 ozs. of butter, 1 oz. of breadcrumbs, 1 egg, ½ a teaspoonful of chopped parsley, ½ a gill of milk, pepper and salt.

Method.—Remove all skin and bone, separate the fish into flakes, and pound it well in a mortar. Add the butter gradually, and when quite smooth mix in the egg, milk, parsley and breadcrumbs. Season to taste, turn into a well-greased pudding basin or mould, and cover with a buttered paper. Place the mould or basin in a saucepan containing boiling water, cover closely, and steam very gently for about 1 hour. Turn out carefully on a hot dish, and serve with a good white sauce.

Time.—1½ hours. Average Cost, 8d. to 1s.

3191.—FISH QUENELLES. (Fr.—Quenelles de Poisson.)

Ingredients.—3 ozs. of whiting or other white fish, 1 oz. of butter, 1 egg, 1 tablespoonful of breadcrumbs, 1 tablespoonful of milk, pepper and salt.

Method.—Mix the butter, milk, and breadcrumbs well together in a stewpan by the side of the fire, and let the mixture cool. Pound the fish in a mortar, add the bread mixture and the egg, and, when well mixed, pass the whole through a sieve. Form into quenelles (see Quenelles of Veal, No. 757), poach for 10 minutes in boiling stock or milk, then strain and serve with white sauce poured over and round.

Time.—1 hour. Average Cost, 6d. or 7d. Sufficient for 4 or 5 quenelles.

3192.—FISH SOUFFLÉ. (Fr.—Soufflé de Poisson.)

Ingredients.—½ a lb. of white fish freed from skin and bone, 2 ozs. of flour, 2 ozs. of butter, 3 eggs, 1 gill of fish stock or milk, ½ a gill of cream.

Method.—Melt the butter, stir in the flour, add the milk or stock, cook thoroughly, then turn the panada on to a plate to cool. Pound the fish in a mortar, adding gradually the panada, 1 whole egg, and 2 yolks of eggs. Season to taste, pass the mixture through a fine sieve, then stir in the cream, and the whites of eggs previously whisked to a stiff froth. Have ready a well-buttered soufflé-tin, provided with