Gateau 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
Remove skin and bone from the cooked fish, chop it, and place it in a basin.
Add breadcrumbs, parsley, salt, pepper, milk, well-beaten eggs, and melted Crisco. Mix well.
Turn into a greased mold, cover with greased paper, and steam for one hour.
To make the sauce, blend Crisco and flour in a pan over the fire, stir in milk and oyster liquor, and boil for eight minutes.
Add seasonings, boil for one minute, then stir in chopped hard-cooked eggs and oysters.
Unmold the fish, pour the sauce over it, and garnish with lemon slices.
Original recipe, verbatim
Gateau of Fish
For Fish
1)4 lbs. cooked white fish 1 teaspoonful chopped parsley
3 tablespoonfuls Crisco 1 teaspoonful anchovy paste
^ cupful breadcrumbs or extract
}4 cupful milk Salt and pepper to taste
2 eggs Lemon slices
Dutch or oyster sauce
For Sauce
2 tablespoonfuls flour 1 teaspoonful lemon juice
2 tablespoonfuls Crisco Salt, pepper, and red pepper
1 cupful milk to taste
}4 cupful oyster liquor 2 hard-cooked eggs
1 dozen small oysters
For fish. Cook fish; remove skin and bone, chop it, then put it in a
basin, add breadcrumbs, parsley, seasonings, milk, eggs well beaten, and
melted Crisco. Mix well, turn into a Criscoed mold, cover with greased
paper and steam one hour. Serve with sauce poured over, and dish gar*
nished with lemon slices.
For sauce. Blend Crisco and flour in pan over fire, stir in milk, oyster
liquor, stir till it boils for eight minutes, then add seasonings. Boil one
minute, add eggs chopped, and oysters. Mix and serve.
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.