Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Cassolettes of Fish

Name: Cassolettes of Fish
Yield: 1 servings
Ingredients: ¥% |b. cold cooked fish or shrimps; 4 tablespoonfuls flour; Salt, pepper, and red pepper to taste; ¥% cupful milk; 4 tablespoonfuls Crisco; Y% cupful water; 2 tablespoonfuls cream; 2 eggs; % teaspoonful of anchovy extract may be added if liked.

From A calendar of dinners, with 615 recipes, 1913

Serves 1

Sufficient for ten cassolettes.

A modern interpretation · AI-generated from the original record

Ingredients

¥% |b. cold cooked fish or shrimps
4 tablespoonfuls flour
Salt, pepper, and red pepper to taste
¥% cupful milk
4 tablespoonfuls Crisco
Y% cupful water
2 tablespoonfuls cream
2 eggs
% teaspoonful of anchovy extract may be added if liked.

Method

Rub potatoes through a sieve, add little salt and pepper, 1 egg well beaten, and 2 tablespoonfuls melted Crisco and mix well.
Roll out on floured baking board to 1.5 inches in thickness.
Cut into small rounds, brush over with remaining egg well beaten, toss in fine breadcrumbs, mark the center slightly with a smaller round cutter.
Fry to golden color in hot Crisco.
For mixture, blend 2 tablespoonfuls of the Crisco with flour in a saucepan, add milk, water and seasonings and cook for a few minutes.
Put in flaked fish and make hot.
Add cream last.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 27. The excerpt below is the record exactly as published.

Cassolettes of Fish ¥% |b. cold cooked fish or 4 tablespoonfuls flour shrimps Salt, pepper, and red pepper ¥% cupful milk to taste 4 tablespoonfuls Crisco 1 teaspoonful lemon juice Y% cupful water 2 lbs. cooked potatoes 2 tablespoonfuls cream 2 eggs & Rub potatoes through a sieve, add little salt and pepper, 1 egg well beaten, and 2 tablespoonfuls melted Crisco and mix well. Roll out on floured baking board to 1% inches in thickness. Cut into small rounds, brush over with remaining egg well beaten, toss in fine breadcrumbs, mark the center slightly with a smaller round cutter. Fry to golden color in hot Crisco. Remove lids, carefully remove bulk of potatoes from in- side, fill with mixture, replace lids, and serve hot. For mixture, blend 2 tablespoonfuls of the Crisco with flour in a saucepan over the fire, add milk, water and seasonings and cook for a few minutes. Put in flaked fish and make hot. Add cream last. % teaspoonful of anchovy extract may be added if liked.

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