Fish Patties
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.
France. Associated with France by the book is about French cookery (its title: French Cookery Book); 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.
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Ingredients
Method
- Use light paste.
- Have the large oysters.
- Make them hot by putting them in cream or a little butter, mixed with oyster liquor and delicate seasoning.
- Thicken with yolk of egg, and put in crust already baked in patty-pans.
- Take flesh from the tail part of cray-fish or lobsters;
- cut in slices.
- For salmon patties scrape the flesh with a knife, season with cayenne pepper;
- mix with a little butter or cream and yolk of egg, and shake it gently over the fire till done.
- Eels must be stewed in gravy, and the meat pounded in a mortar together with a little parsley and butter, and seasoning;
- warm it up with a glass of wine, and place in patty-crusts.