Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a small piece of butter in a saucepan
- a tablespoonful of flour
- a piece of butter in a saucepan
- a small piece of glaze
- one way of proceeding
- two yolks
- three parts
- one part
- pepper
- salt
- nutmeg
- parsley
Directions
pickles of this country) put round the dish, are an improvement to the taste and appearance of it. Another way is to place the fish, when warmed, on a dish, and to cover it with a layer of bread crumbs ; then brown the top and serve : or a layer of well-seasoned mashed potatoes may be put on instead.
All the above refer more particularly to the remains of salmon, cod, turbot, brill, and even haddock.
Fish Croquettes can be made with the remains of any boiled fish, and if well-flavoured and cooked can hold their own at any table. This is one way of proceeding :
Having carefully picked out the flesh of your fish, pound it in a mortar, moistening with a little cream or milk, and a little butter ; add one or more eggs, according to quantity, pepper, salt, and a few pounded spices to taste. When you have got the mixture to the consistency of a very smooth thick paste, roll it up into balls or any other shape you may fancy ; they should be floured in rolling them up ; and they may be either boiled and served with a sharp sauce, or they may be fried and served without sauce, with a garniture of fried parsley. To boil them they should be dropped gently into a saucepan containing just enough boiling milk, or milk and water, or plain water, to cover them ; they take a minute or two to cook. Their fine name in this form is Quenelles of whatever the fish is, a la whatever the sauce which is served with them. When fried they are croquettes ; before frying them they should be dipped in a beaten egg and bread-crumbed, and this operation should be repeated after a little while. They should not be fried too much, but just enough to warm them and give them a light golden colour.
And this reminds me of that popularEnglishpreparation, the Lobster Cutlet, for which I append several recipes.
ON SOME ANCIENT FOOD. 65
1 . Pound the flesh of the lobster in a mortar with a fourth part of its bulk of fresh butter till you reduce it to a smooth paste ; season with pepper, salt, and nutmeg, add two yolks and one white of egg ; melt a small piece of butter in a saucepan, mix it with a tablespoonful of flour, and then with the lobster paste. Perfectly amalga- mate the whole, and when warm spread it out on a marble slab to the thickness you wish your cutlets to be. When cold cut out the cutlets, dip them carefully in beaten egg, and then bread crumb them with fine baked bread crumbs. After the lapse of an hour or so, repeat this operation ; then fry to a nice gold colour ; insert in each cutlet bonewise a short piece of the small claws or of the antennae of the lobster.
2. Mince the flesh of a lobster to the size of small dice, season with pepper, salt and spices ; melt a piece of butter in a saucepan, mix with it a tablespoonful of flour, add the lobster and some parsley finely minced ; moisten with some good stock till the mixture assumes the appear- ance of minced veal; then stir into it, off the fire, the yolks of a couple of eggs. Spread out the mixture to cool, and proceed as above. Those who like it may intro- duce into either of these dishes the slightest flavour of shallot or even of garlic, which is done by simply rubbing the saucepan with it before beginning operations.
3. Cut up, as in the foregoing, of the flesh of lobster three parts, and of mushrooms and truffles mixed one part, add pepper, salt, and spices to taste and minced parsley. Put the whole into a saucepan on the fire, moisten with some well-flavoured white sauce ( veloute ), add a small piece of glaze, and when the mixture is quite hot, take it off the fire, and stir in a sufficient number of yolks of eggs to set it when cold. Then make it into cutlets as above.