| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Scottish |
Scottish |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Haddock; steamed, boned, |
|
|
; smoked |
| 4 |
oz |
Bread crumbs |
| 4 |
oz |
Butter |
| 3/4 |
pt |
Milk or light cream |
| 3 |
|
Eggs |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Flake fish, mash lightly, add bread crumbs, season to taste.
Melt the butter in milk, pour over mixture.
Mix well, add well-beaten eggs.
Pour into large buttered basin or several small ones, put foil over top.
Steam over boiling water for 1 hour if large, 1/2 hour if small.
Remove foil, put a warm plate on top, then tip over to release fishcake.
Serve hot with sauce of your choice from suggestions above.
Converted by MC_Buster.
NOTES : Newhaven creams are steamed fishcakes and can be made with haddock
or salmon. The usual accompaniment is Parsley sauce, but some people like
it with Egg sauce. The creams make a delicious first course served cold and
set in Aspic.
Converted by MM_Buster v2.0l.
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