Fish Réchauffé
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
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 My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). 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.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); 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
- One pound cooked fish
- one tablespoon each of mushroom ketchup
- one ounce of butter
- a pint of cream
Method
- One pound cooked fish, one tablespoon each of mushroom ketchup, essence of anchovy, Harvey's sauce and mustard, one ounce of butter, rolled flour and one half a pint of cream, a wall of potatoes.
- Divide the fish into flakes, place it with cream and butter into a stew pan, until very hot.
- Mash the potatoes, and add to them one tablespoon cream, one yolk of egg, pepper and salt;
- well butter a wall mould and sprinkle with browned bread crumbs, and place it in the oven till hot, turn it out on a silver dish and pour the ragoût in the centre.
- Garnish with lemon and parsley.