Cassolettes of Fish
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Ingredients
Method
Rub potatoes through a sieve, add a little salt and pepper, 1 well-beaten egg, and 2 tablespoons melted Crisco, and mix well.
Roll out on a floured board to 1.5 inches thickness, cut into small rounds, brush with the remaining beaten egg, toss in fine breadcrumbs, and mark the center with a smaller round cutter.
Fry in hot Crisco until golden, remove lids, hollow out some inside potato, and set aside.
For the mixture: blend 2 tablespoons of Crisco with flour in a saucepan over heat, add milk, water, and seasonings, and cook for a few minutes.
Stir in flaked fish, heat through, and add cream last (and anchovy extract if desired).
Fill potato cassolettes with the fish mixture, replace lids, and serve hot.
Original recipe, verbatim
Cassolettes of Fish
y^ lb. cold cooked fish or 4 tablespoonfuls flour
shrimps Salt, pepper, and red pepper
}4 cupful milk to taste
4 tablespoonfuls Crisco 1 teaspoonful lemon juice
y^ cupful water 2 lbs. cooked potatoes
2 tablespoonfuls cream 2 eggs
Rub potatoes through a sieve, add little salt and pepper, 1 egg well
beaten, and 2 tablespoonfuls melted Crisco and mix well. Roll out on
floured baking board to 1)4 inches in thickness. Cut into small rounds,
brush over with remaining egg well beaten, toss in fine breadcrumbs,
mark the center slightly with a smaller round cutter. Fry to golden color
in hot Crisco. Remove lids, carefully remove bulk of potatoes from in-
side, fill with mixture, replace lids, and serve hot. For mixture, blend 2
tablespoonfuls of the Crisco with flour in a saucepan over the fire, add milk,
water and seasonings and cook for a few minutes. Put in flaked fish and
make hot. Add cream last. }4 teaspoonful of anchovy extract may be
added if liked.
Sufficient for ten cassolettes.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.