Cook the shrimps in fish stock, then strain them
and remove the snells. Put the shells into a mortar
and pound them with a little of the stock. Heat
the bechamel sauce (Recipe 672) in a saucepan
and add the pounded shells to it. Allow the sauce
to boil for a few minutes, and then rub it through
a tammy. Put the wine into another small sauce-
pan and reduce it to half quantity over the fire.
Then put in the shrimps and let them heat in the
wine for a few minutes. Now add the sauce.
Season to taste, and stir in the butter at the last.
To Finish. — Take some natural or china scallop
shells and put some of the above mixture into each.
Then put some well-made potato puree (Recipe 549)
into a forcing bag with a large rose pipe at the end
of it, and force a border of the potato round each
little dish. Sprinkle the grated cheese over, and
brown in a quick oven or under the grill of a gas
stove.
Sufficient for 6 or 7 scallops.
PART V
FISH REDRESSED, ETC.
334. Fish Baked in Batter
1 lb. cooked fish. I Grated lemon rind.
1 dessert-sp. chopped Salt, pepper.
parsley. | 1 oz. butter.
Batter — J lb. flour. 1 pt. milk. 2 eggs✪ Fish Baked in Batter. Salt.
Remove all skin and bone from the fish, break
it into flakes, and then weigh it. Put it into a
greased pie dish, and season carefully with pepper,
salt, a little grated lemon rind, and the chopped
parsley. Melt the butter, pour it over the seasoned
fish, and turn over and over until all is thoroughly
mixed.
To Make the Batter. — Sieve the flour into a basin,
and with a wooden spoon make a well in the centre
of it. Break one of the eggs into a cup or small
basin ; do not beat it, but if it is quite fresh, drop
it into the centre of the flour. Mix some of the
flour gradually into it with the wooden spoon, do
the same with the second egg, and then add half
the milk by degrees. Beat the batter well until
it is perfectly smooth and full of air bubbles, then
add the rest of the milk and mix it in. If time
permits, let this batter stand some time ; it will
give the flour time to swell and make it lighter.
Then pour it over the fish and wipe round the
edges of the pie dish. Bake in a moderate oven
until the batter is well risen, nicely browned, and
firm to the touch. Serve as soon after it is taken
from the oven as possible.
Notes. — The dish may be made richer by adding
a few oysters, shrimps, or slices of hard-boiled egg,
and f tea-spoonful of finely-powdered herbs may
be used instead of, or in addition to, the parsley.
Time to bake, 30 to 40 minutes. Sufficient for
4 or 5 persons.
335. Fish Cakes, 1 (Boulettes de Poisson)
| lb. cooked fish.
| lb. cooked potatoes.
1 oz. butter.
1 yolk of egg.
ltea-sp. chopped parsley
1 tea-sp. anchovy or
shrimp essence.
Pepper and salt.
A little flour.
Egg and bread-crumbs✪ Fish Cakes (Boulettes de Poisson).
Page 181 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cook the shrimps in fish stock, then strain them and remove the shells. Put the shells into a mortar and pound them with a little of the stock. Heat the bechamel sauce (Recipe 672) in a saucepan and add the pounded shells to it. Allow the sauce to boil for a few minutes, and then rub it through a tammy. Put the wine into another small saucepan and reduce it to half quantity over the fire. Then put in the shrimps and let them heat in the wine for a few minutes. Now add the sauce. Season to taste, and stir in the butter at the last.
To Finish. — Take some natural or china scallop shells and put some of the above mixture into each. Then put some well-made potato puree (Recipe 549) into a forcing bag with a large rose pipe at the end
of it, and force a border of the potato round each little dish. Sprinkle the grated cheese over, and brown in a quick oven or under the grill of a gas stove.
Sufficient for 6 or 7 scallops.
FISH REDRESSED, ETC.
334. Fish Baked in Batter
1 lb. cooked fish. I Grated lemon rind.
1 dessert-sp. chopped Salt, pepper.
parsley. | 1 oz. butter.
Batter — J lb. flour. 1 pt. milk. 2 eggs. Salt.
Remove all skin and bone from the fish, break it into flakes, and then weigh it. Put it into a greased pie dish, and season carefully with pepper, salt, a little grated lemon rind, and the chopped parsley. Melt the butter, pour it over the seasoned fish, and turn over and over until all is thoroughly mixed.
To Make the Batter. — Sieve the flour into a basin, and with a wooden spoon make a well in the centre of it. Break one of the eggs into a cup or small basin ; do not beat it, but if it is quite fresh, drop it into the centre of the flour. Mix some of the flour gradually into it with the wooden spoon, do the same with the second egg, and then add half the milk by degrees. Beat the batter well until it is perfectly smooth and full of air bubbles, then add the rest of the milk and mix it in. If time permits, let this batter stand some time ; it will give the flour time to swell and make it lighter. Then pour it over the fish and wipe round the edges of the pie dish. Bake in a moderate oven until the batter is well risen, nicely browned, and firm to the touch. Serve as soon after it is taken from the oven as possible.
Notes. — The dish may be made richer by adding a few oysters, shrimps, or slices of hard-boiled egg, and f tea-spoonful of finely-powdered herbs may be used instead of, or in addition to, the parsley.
Time to bake, 30 to 40 minutes. Sufficient for 4 or 5 persons.
335. Fish Cakes, 1 (Boulettes de Poisson)
| lb. cooked fish.
| lb. cooked potatoes.
1 oz. butter.
1 yolk of egg. ltea-sp. chopped parsley
1 tea-sp. anchovy or shrimp essence. Pepper and salt.
A little flour.
Egg and bread-crumbs.
Records on this page
Fish Baked in BatterFish Cakes (Boulettes de Poisson)