Ballettes de Merluche (Savoury Haddock Balls)

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905

Source: The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (12)

half a cooked haddock ↝ Fish, haddock, raw [Finfish and Shellfish Products]
1oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a good dash of coralline pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a teaspoonful of minced parsley or chives ↝ Parsley, raw [Not included in a food category]
enough thick cream or good white sauce ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

for coating

floured hands ↝ Flour, 00 [Cereal Grains and Pasta]
egged ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
crumbed ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

for garnish

coralline pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
fried parsley ↝ Parsley, raw [Not included in a food category]

alternative pastry

some cheese or anchovy pastry ↝ Cheese pastry puffs [Doughnuts, sweet rolls, pastries]
broken up vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]

Instructions (7)

Flake and pound half a cooked haddock.
Stir it over the fire with 1oz. of butter, a good dash of coralline pepper and a teaspoonful of minced parsley or chives, and enough thick cream or good white sauce to bring it to the consistency of rissole forcement.
Turn it out and leave till cold.
Divide the mixture, roll into balls in floured hands, egg, crumb, and fry a golden brown.
Drain well, and serve very hot, dusted with coralline pepper and garnished with fried parsley.
If preferred, roll out cheese or anchovy pastry very thinly, stamp out rounds, place a spoonful of the mixture on each, double over in a crescent shape, egg and crumb, or roll in broken up vermicelli.
Fry, drain, and serve.

Original Text · last edited 4 days ago

Ballettes de Merluche (Savoury Haddock Balls).—Flake and pound half a cooked haddock, and stir it over the fire with 1oz. of butter, a good dash of coralline pepper and a teaspoonful of minced parsley or chives, and enough thick cream or good white sauce to bring it to the consistency of rissole forcement ; then turn it out and leave till cold. It can then be divided, rolled into balls in your floured hands, egged, crumbed, and fried a golden brown, then well drained, and serve very hot, dusted with coralline pepper and garnished with fried parsley. If pre-ferred some cheese or anchovy pastry may be rolled out very thinly, rounds stamped out of it, and a spoonful of the mixture placed on each, when they are doubled over in a crescent shape, egged and crumbed, or rolled in broken up vermicelli, fried, drained, and

Notes

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