Fish Pudding. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For serving
Instructions (7)
  1. Boil 1 teacupful of rice in milk till very tender and very stiff.
  2. Mix with the rice 1/2 lb. of butter, 2 tablespoonfuls of essence of shrimp, or of anchovy if essence of shrimp cannot be procured, a little salt, white pepper and cayenne.
  3. Pull the fish in pieces and mix what proportion you please with the rice.
  4. Have a plain mould ready, well buttered, put a few browned bread-crumbs round the inside of the mould before you put the pudding in.
  5. Turn it out on a dish.
  6. Send it to table quite hot.
  7. Serve with Shrimp Sauce.
Original Text
Fish Pudding. No. 1. For Luncheon. This pudding is made from the fish that has been dressed for dinner day before—such as codfish, turbot, or salmon—white fish makes the prettiest dish. Boil 1 teacupful of rice in milk till very tender and very stiff. Mix with the rice ½ lb. of butter, 2 tablespoonfuls of essence of shrimp, or of anchovy if essence of shrimp cannot be procured, a little salt, white pepper and cayenne. Pull the fish in pieces and mix what proportion you please with the rice. Have a plain mould ready, well buttered, put a few browned bread-crumbs round the inside of the mould before you put the pudding in. This pudding will take 1 hour to boil—turn it out on a dish. Send it to table quite hot. Serve with Shrimp Sauce. See Sauces for Fish.
Notes
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