FISH PUDDING WITH SAUCE HOLLANDAISE.
("The Settlement" Cook-Book, 1903)
Two pounds of fish (raw)—halibut. One cup of cream, half pound butter, three eggs (froth the whites), two tablespoons of flour.
Shred fish from skin and bone, chop fine, add cream slowly and pass through a fine sieve. Add other ingredients, whites last. Butter pudding mould, sprinkle with chopped parsley. Boil one and one half hours and serve hot with Sauce Hollandaise.
RECIPES SUITABLE FOR ANY TYPE OF FISH:
Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.