Crême de Poisson à la Roi Albert
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- four ounces of the fish
- four tablespoonfuls of very thick cream
- one dessertspoonful of tarragon vinegar
Method
- Take a fresh raw whiting, fillet it, and pass the flesh through a wire sieve.
- For a small dish take four ounces of the fish, mix them lightly with four tablespoonfuls of very thick cream, adding pepper and salt.
- Fill an oval ring mold, and steam gently for twenty minutes, under buttered paper.
- Have some marine crayfish boiled, shell the tails, cut them in pieces, removing the black line inside.
- Cut three truffles into thick slices, heat them and the crayfish in some ordinary white sauce, enriched with the yolk of a raw egg, pepper and salt, and one dessertspoonful of tarragon vinegar.
- This must not be allowed to boil.
- When the cream is turned out into a hot silver dish, pour the ragout into the center, and put a hot lid on.
- This dish, and that on page 86-87, has been composed by a Scotch lady in honor of the King of the Belgians.
- Not every cook can manage the cream, but the proportions are exact, and so is the time.
- [Mrs.
- Alex.
- Stuart.]