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.

Subscribe to Our Blog Updates!

Share this article!
Return to top of page
Powered By Blogger | Design by Genesis Awesome | Blogger Template by Lord HTML