Fish Remoulade

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Total: 15 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

Remains of cold fish of any sort, 1/2 lb. when picked ↝ Fish, raw [Fish]
1/2 pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1/2 tablespoonful of anchovy sauce
1/2 teaspoonful of made mustard ↝ Mustard spinach, (tendergreen), raw [Vegetables and Vegetable Products]
ditto of walnut ketchup ↝ Ketchup [Tomato-based condiments]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
small pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Put all the ingredients into a stewpan, carefully picking the fish from the bones.
Set it on the fire, let it remain till nearly hot, occasionally stir the contents, but do not allow it to boil.
When done, put the fish into a deep dish or scallop shell, with a good quantity of bread crumbs.
Place small pieces of butter on the top, set in a Dutch oven before the fire to brown, or use a salamander.

Original Text

I.

350. INGREDIENTS.—Remains of cold fish of any sort, 1/2 pint of cream, 1/2 tablespoonful of anchovy sauce, 1/2 teaspoonful of made mustard, ditto of walnut ketchup, pepper and salt to taste (the above quantities are for 1/2 lb. of fish when picked); bread crumbs.

Mode.—Put all the ingredients into a stewpan, carefully picking the fish from the bones; set it on the fire, let it remain till nearly hot, occasionally stir the contents, but do not allow it to boil. When done, put the fish into a deep dish or scallop shell, with a good quantity of bread crumbs; place small pieces of butter on the top, set in a Dutch oven before the fire to brown, or use a salamander.

Time.—1/4 hour. Average cost, exclusive of the cold fish, 10d.

Notes

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