Fish Farce for Potage à la Duc de Norfolk

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (5)
  1. Pound the haddock and panard separately till smooth.
  2. Mix them together.
  3. Add salt, cayenne, essence of anchovy, and raw eggs.
  4. Rub the whole mixture through a fine wire or coarse hair sieve.
  5. Colour with a little carmine.
Original Text
Fish Farce for Potage à la Duc de Norfolk.—Take three ounces of fresh haddock and three ounces panard, and pound each separately till smooth; then mix them, and add a pinch of salt, tiny dust of cayenne, saltspoonful of essence of anchovy, one and a half raw eggs, and rub the whole through a fine wire or coarse hair sieve and use; colour with a little carmine.
Notes
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