FINNAN HADDIE
- 1 medium sized finnan haddie
- 2 ozs. (2 heaping tablespoonfuls) butter
- Salt and pepper
Select a well-cured medium sized fish. If not well cured it will probably be tasteless and flabby. Wash it well, trim off the fins, the tail, and the two bones at the head.
Lay it in a buttered casserole, sprinkle with a little salt and pepper, pour in enough boiling water to cover it, and allow it to simmer for ten minutes.
Drain it from the water, return it to the casserole with the butter, and cook it for ten minutes in the oven.
See that it is thoroughly cooked, but not hardened.
FISH SOUFFLÉ
- ½ lb. cooked chopped fish
- 6 boiled potatoes
- 3 heaping tablespoonfuls (3 ozs.) butter
- 1 teaspoonful anchovy extract
- 1 teaspoonful made mustard
- ¼ pint (½ cup) thick cream
- 1 oz. (½ cup) bread crumbs
- 3 tablespoonfuls (1 oz.) chopped suet
- 1 teaspoonful chopped parsley
- 5 egg whites
- A few browned bread crumbs
- Salt and paprika to taste
Boil the potatoes and rub them through a sieve while they are hot; mix with them the butter, salt, paprika, anchovy extract, mustard, cream, fish, white bread crumbs, suet, parsley, and the whites of eggs beaten stiffly.
Mix carefully and turn into a well-buttered fireproof soufflé dish; sprinkle the top of the soufflé with the browned bread crumbs and here and there put a little bit of butter; place it on a baking tin and cook in a moderate oven for about forty minutes.