Sickroom cookery and hospital diet : with special recipes for convalescent and diabetic patients / by Maude Earle. With notes on the feeding of infants by Frank C. Madden.

Earle, Maude.

Date:: 1897

Credit: Sickroom cookery and hospital diet : with special recipes for convalescent and diabetic patients / by Maude Earle. With notes on the feeding of infants by Frank C. Madden. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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$G4 Turn out on to a hot clisli and serve plain, or covered with egg sance. FISH SOUFFLE. 7] lb. of uncooked fish, or 1 whiting. \ oz. of butter. 1 oz. of flour. \ gill of milk or water. 2 eggs. Pepper and salt. Free the fish from skin and bone. Make a panada by melting the butter in a saucepan, stir in the flour, add the stock, and cook until it draws away from the pan, stirring all the time. Pound this panada, the raw fish, and yolks of egg together in the mortar, season well, and rub through a sieve. Beat the whites of egg stiffly, and lightly stir into the fish mixture. Place in a plain souffle tin brushed with clarified butter, and cover with a buttered paper. Steam gently for forty minutes. When firm turn into a hot dish, and pour a good white sauce over or round. FISH AND MACARONI. \ of cooked fish. J lb. of macaroni. 1 oz. of butter. ^ oz. of flour, pint of fish stock or milk. Seasoning. Put the macaroni into a saucepan of boiling water, with a teaspoonful of salt, .and cook until .tender. Cut into small pieces. Take the fish from the bones, and skin, and chop it up. Put the bones and skin into a saucepan with a pint of water, a few peppercorns, a blade of mace, a$