Perch

Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

 

SALMON PUDDING, TO BE SERVED HOT OR COLD
(Modern Cookery, 1845)
A Scotch Receipt – Good


Pound or chop small, or rub through a sieve one pound of cold boiled salmon freed entirely from bone and skin; and blend it lightly but thoroughly with half a pound of fine bread-crumbs, a teaspoonful of essence of anchovies, a quarter of a pint of cream, a seasoning of fine salt and cayenne, and four well whisked eggs. 

Press the mixture closely and evenly into a deep dish or mould, buttered in every part, and bake it for one hour in a moderate oven.

Salmon, 1 lb; Bread-crumbs, 1/2 lb; Essence of anchovies, 1 teaspoonful; Cream, 1/4 pint; Eggs, 4; Salt and cayenne; Baked 1 hour.

 

 

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