Creamed Fish In Shells, Potato Border Recipe
1
From LoveToKnow Recipes
Ingredients for Creamed Fish In Shells, Potato Border
- (Luncheon or Supper, or course at Dinner)
Instructions
- Potato Border Recipe 1, Cook a pound of fresh haddock in a cup of water, to which a slice of onion and a tablespoon of lemon juice have been added.
- Remove from the liquid, when the flesh separates easily from the bones, or in about ten minutes.
- Discard the skin and bones, and separate the fish into flakes.
- Use the liquid in which the fish was cooked, with one-fourth the measure of cream, in making a cup of white sauce.
- Allow a cup of sauce for each generous cup of the fish.
- Mix part of the sauce with the fish, and dispose it in buttered scallop shells.
- Spread a little more sauce over the top, then pipe mashed potatoes around the edge of the shells.
- Brush the potato with the yolk of an egg, beaten and mixed with a tablespoon of milk, and set the shells in the oven to brown the edges of the potato.
- Serve at once with a slice of hard-cooked egg or a hot poached egg in the center of each.
- Brushing the potato with the beaten yolk of egg is used mainly with an eye to the appearance of the dish; thus treated the potato will brown more quickly (yolk of egg is quickly affected by heat), but of course it may be omitted.
- This dish need not necessarily be made from fish cooked for the purpose.
- It is a particularly good way in which to use "left over fish."
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This page has been accessed 1,192 times. This page was last modified 23:46, 14 July 2006.
© 2006-2010 LoveToKnow Corp.
This page has been accessed 1,192 times. This page was last modified 23:46, 14 July 2006.
© 2006-2010 LoveToKnow Corp.
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