Haddock “Croutes à la Findon,” a Savoury. (Mrs. Jamieson. 1884.)

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 (4)

smoked fish ↝ Fish, smoked [Fish]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
some good thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
fried circular croûtons, size of a 5s. piece or smaller

Instructions (6)

Soak the smoked fish for a short time in cold water before you skin them.
First skin the fish, next bone them and pass through a wire sieve.
Season with a little pepper, work into them some good thick cream with a whisk, till the consistency of stiffly whipped cream.
Have ready fried circular croûtons, size of a 5s. piece or smaller.
On these spread the whisked mixture.
Bake in the oven 6 to 8 minutes.

Original Text

Haddock “Croutes à la Findon,” a Savoury. (Mrs. Jamieson. 1884.)
Soak the smoked fish for a short time in cold water before you skin them.
First skin the fish, next bone them and pass through a wire sieve. Season with a little pepper, work into them some good thick cream with a whisk, till the consistency of stiffly whipped cream.
Have ready fried circular croûtons, size of a 5s. piece or smaller. On these spread the whisked mixture.
Bake in the oven 6 to 8 minutes.

Notes

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