Purée of Dried Haddock

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 (8)

a large smoked haddock ↝ Fish, haddock, smoked [Finfish and Shellfish Products]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a dessertspoonful of chopped parsley for each pound of the chopped fish ↝ Parsley, raw [Not included in a food category]
a quarter of a pound of cooking butter ↝ Butter, NFS [Butter and animal fats]
two tablespoonfuls of thick cream
fried croûtons or nicely shaped pieces of toast ↝ Calamari, fried [Shellfish]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]
lobster coral ↝ Lobster [Shellfish]

Instructions (7)

Remove all the fish from a large smoked haddock, free it from skin and bone, chop it up fine.
Season it with a little cayenne pepper and a dessertspoonful of chopped parsley for each pound of the chopped fish.
Mix it with a quarter of a pound of cooking butter and two tablespoonfuls of thick cream.
Make it quite hot in a stewpan, stirring it occasionally till it will soon spoon.
When quite hot turn it out on to a hot dish in a neat pile.
Arrange round it a border of fried croûtons or nicely shaped pieces of toast.
Sprinkle the purée with a little chopped parsley and lobster coral.

Original Text

Purée of Dried Haddock.
(Purée de Merluche fumée.)
Remove all the fish from a large smoked haddock, free it from skin and bone, chop it up fine, season it with a little cayenne pepper and a dessertspoonful of chopped parsley for each pound of the chopped fish, mix it with a quarter of a pound of cooking butter and two tablespoonfuls of thick cream, and make it quite hot in a stewpan, stirring it occasionally till it will soon spoon; when quite hot turn it out on to a hot dish in a neat pile and arrange round it a border of fried croûtons or nicely shaped pieces of toast, sprinkle the purée with a little chopped parsley and lobster coral. The bones and skin will make fish stock.

Notes

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