Friday, August 19, 2011

Foodie Friday: Gateau of Fish

Perfect for Old School Pastry on a Foodie Friday: make a gateau of fish! This recipe comes from A Modern Manual of Cooking by Marion Harris Neil, published in 1921. The original recipe for the oyster sauce called for chopped eggs but none were included in the ingredients, so I omitted them.
Gateau of Fish

For Fish:
  • 1 1/2 lbs. cooked white fish
  • 1/2 cup breadcrumbs
  • 1/2 cup milk
  • 3 tablespoons shortening
  • 2 eggs
  • 1 teaspoon chopped parsley
  • 1 teaspoon anchovy paste
  • Salt and pepper to taste
  • Lemon slices [for garnish]
  • Oyster Sauce (recipe below)
Oyster Sauce:
  • 2 tablespoons flour
  • 2 tablespoons shortening
  • 1 cup milk
  • 1/2 cup oyster liquor
  • 1 teaspoon lemon juice
  • Salt, pepper, and red pepper to taste
  • 1 dozen small oysters
For the Fish: Cook the fish; remove skin and bone, chop it, then put it in a basin, add breadcrumbs, parsley, seasonings, milk, eggs well beaten, and melted shortening. Mix well, turn into a buttered mold, cover with a greased paper and steam one hour. Serve with sauce poured over, and dish garnished with lemon slices.

For the Sauce: Blend shortening and flour in a saucepan; cook one minute. Stir in milk, oyster liquor, stir till it boils for eight minutes, then add seasonings. Boil one minute, add oysters. Mix, until the oysters cook, and serve.



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