Preparation info

  • 5–6

    • Difficulty


    • Ready in

      40 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. cold fish (smoked haddock is generally preferred)
  • ¼ lb. rice
  • 2


Boil and dry the rice. Divide the fish into small flakes. Cut the whites of the eggs into slices and sieve the yolks. Melt the butter in a saucepan, add to it the fish, rice, egg whites, salt, pepper and cayenne and stir until hot. Turn the mixture on to a hot dish. Press into the shape of a pyramid with a fork, decorate with egg yolk and serve as hot as possible.