Bloater Toast

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 (7)

a bloater fried in butter
the roe ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
1/2oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a gill of white sauce or of velouté ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
five or six squares of buttered toast

Instructions (6)

Pick all the flesh from a bloater fried in butter.
Pound this flesh with the roe and 1/2oz. of butter.
Season well with pepper and salt, and sieve it.
Add this purée to a gill of white sauce or of velouté.
Stir it all over the fire till thick.
Pour it on five or six squares of buttered toast, and serve very hot.

Original Text · last edited 4 days ago

Bloater Toast.—Pick all the flesh from a bloater fried in butter ; pound this flesh with the roe and ½oz. of butter, season well with pepper and salt, and sieve it. Add this purée to a gill of white sauce or of velouté, stir it all over the fire till thick, pour it on five or six squares of buttered toast, and serve very hot.

Notes

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