Curried Fish Creams

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (17)

curry base

two or three large onions, peeled, sliced, and minced ↝ Onions, raw [Vegetables and Vegetable Products]
1 1/2oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little powdered bay leaf ↝ Spices, bay leaf [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
two good ripe tomatoes ↝ Tomatoes, raw [Tomatoes]
a teaspoonful of curry powder ↝ Spices, curry powder [Spices and Herbs]
a good teaspoonful of tamarinds ↝ Tamarinds, raw [Fruits and Fruit Juices]
a few drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a dash of coralline pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a spoonful of grated cocoanut
three or four anchovies
about a pint of good fish stock ↝ Soup, stock, fish, home-prepared [Soups, Sauces, and Gravies]

binding and thickening

1/2oz. best leaf gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]

fish cream mixture

6oz. or 8oz. of any cold cooked fish, finely flaked ↝ Fish, raw [Fish]
two tablespoonfuls of whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

garnish

strips of chillies
tiny fillets of anchovy

Instructions (6)

Peel, slice, and mince two or three large onions, and fry them for fifteen minutes in 1 1/2oz. of butter, with a little powdered bay leaf and parsley.
Add to them two good ripe tomatoes, a teaspoonful of curry powder, a good teaspoonful of tamarinds, a few drops of lemon juice, a dash of coralline pepper, a spoonful of grated cocoanut, three or four anchovies, and about a pint of good fish stock.
Simmer this all till tender, then stir into it 1/2oz. best leaf gelatine, and when this is dissolved rub it all through a tammy.
When cool, but not quite set, stir into it 6oz. or 8oz. of any cold cooked fish, finely flaked, and, lastly, two tablespoonfuls of whipped cream.
Put the mixture into little moulds and stand in the ice cave for an hour, then turn out and serve with cold iced rice garnished with strips of chillies and tiny fillets of anchovy.
Any fish can be used in this way.

Original Text · last edited 4 days ago

Curried Fish Creams.—Peel, slice, and mince two or three large onions, and fry them for fifteen minutes in 1½oz. of butter, with a little powdered bay leaf and parsley, then add to them two good ripe tomatoes, a teaspoonful of curry powder, a good teaspoonful of tamarinds, a few drops of lemon juice, a dash of coralline pepper, a spoonful of grated cocoanut, three or four anchovies, and about a pint of good fish stock. Simmer this all till tender, then stir into it ½oz. best leaf gelatine, and when this is dissolved rub it all through a tammy, and when cool, but not quite set, stir into it 6oz. or 8oz. of any cold cooked fish, finely flaked, and, lastly, two tablespoonfuls of whipped cream. Put the mixture into little moulds and stand in the ice cave for an hour, then turn out and serve with cold iced rice garnished with strips of chillies and tiny fillets of anchovy. Any fish can be used in this way.

Notes

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