Fish Puddings

Name: Fish Puddings
Yield: For 4
Cuisine: United Kingdom
Ingredients: 3 shrimps or prawns to decorate each pudding; 3 shrimps or prawns to decorate each pudding; ½ lb. (240 g.) cooked haddock, cod or hake without bones or skin; ½ lb. (240 g.) cooked haddock, cod or hake without bones or skin; ½ lb. (240 g.) cooked haddock, cod or hake without bones or skin; 1 pint (6 dl.) very good shrimp, oyster or lobster sauce with plenty of cream; 1 pint (6 dl.) very good shrimp, oyster or lobster sauce with plenty of cream; 1 pint (6 dl.) very good shrimp, oyster or lobster sauce with plenty of cream; 1 pint (6 dl.) very good shrimp, oyster or lobster sauce with plenty of cream; 1 pint (6 dl.) very good shrimp, oyster or lobster sauce with plenty of cream; 1 tablespoon finely chopped parsley; 3 eggs, yolks and whites whipped separately; 3 eggs, yolks and whites whipped separately; salt and pepper; salt and pepper; a pinch of nutmeg and of mace; a pinch of nutmeg and of mace; 2 oz. (60 g.) butter; 1 onion, peeled and very finely chopped; ¼ lb. (120 g.) fine white breadcrumbs soaked in milk; ¼ lb. (120 g.) fine white breadcrumbs soaked in milk

Preparation info

For
4

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

Individual fish puddings were sometimes served at Victorian ladies’ luncheons and often to invalids. They are very light, and ornamental as a starting course for a dinner party. Six small soufflé dishes are required.

Ingredients

½ lb. (240 g.) cooked haddock, cod or hake without bones or skin
¼ lb.

Europe
United Kingdom
Lunch
Starter
Pescatarian
England

Method

Stir the cooked fish and the soaked breadcrumbs together, blending or beating till they are fairly solid. Beat in the softened butter, the onion, spices and seasoning. Beat or blend in the egg yolks and finally the whites, which should be not quite stiff enough to hold a peak. Make sure the ingredients are evenly mixed. Butter the soufflé dishes and fill two-thirds full with the mixture. Cover