Ideal breakfast dishes, savouries, and curries / by C. Herman Senn.

  • Charles Herman Senn
Date:
[1900?]
Catalogue details

Licence: In copyright

Credit: Ideal breakfast dishes, savouries, and curries / by C. Herman Senn. 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.

    15/80 (page 11)
    sauce; place in the whiting fillets, sprinkle some minced mushrooms on top, a little oiled butter, some chopped parsley, and a few bread-crumbs. Bake in a sharp oven for about 15 minutes. Fish Pudding with Rice. Take £ lb. of any cold fish, and mix with it 4 oz. of boiled rice, one hard-boiled egg, chopped, and season with salt and pepper. Moisten with a little white sauce and milk, mixed with a well beaten egg. Put the mixture into a buttered pie-dish or pudding mould, and bake or steam for about 35 minutes. Unmould and serve with anchovy sauce. Fish Omelet. Take the remains of cooked fish, free it from skin and bones, and break it up into very small flakes. Allow about one dessert-spoonful of fish to each egg. There are two ways of making a fish omelet—viz., by mixing the fish with the eggs, and by heating the fish separately and folding it in the omelet as soon as it is shaped. The latter is the nicest way of the two. It is made as follows :— Beat up six eggs, add a pinch of pepper, and sufficient salt to season. Stir in one large table- spoonful of cream and a dessert-spoonful of finely chopped parsley. Heat up the fish, prepared as above stated, in about half an ounce of fresh butter. This must be made hot before the fish is added. A small finely chopped shallot may be blended with the butter, if liked. Melt an ounce of butter in an omelet-pan ; when hot, pour in the egg mixture, and continue stirring over the fire till it commences to set; fold in the ends a little, and put the fish in the centre ; shape it neatly, so as to obtain a half-moon or cushion shape ; allow it to take colour and turn out on a hot oblong dish. Pour a little hot Hollan- daise or tomato sauce round the base of the dish. Fish Kedgeree. | lb. cooked fish, £ lb. rice, 2 hard-boiled eggs, 2 oz. butter and seasoning. Break the fish into small pieces, removing all the skin and bones. Wash the rice and boil in water for about twenty minutes ; strain off the water and dry in the oven. Chop the hard-boiled white of eggs finely, melt the butter in a stew-pan,