Fish Quenelles
Ingredients
- 2/3 cup bread crumbs
- 1/4 cup milk, or cream
- 2/3 cup cold cooked fish
- 1 ounce fresh butter
- 1 egg
- salt, to taste
- pepper, to taste
Directions
- Soak the bread-crumbs in the milk, pound the fish, melt the butter, beat up the egg, yolk and white separately, mix all together, season to taste ; 3/4 fill six small buttered molds with the mixture and steam for 1/2 hour ; turn out and serve with white or lemon sauce.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: bread crumb, milk, cooked fish, butter, egg, salt, pepper
Equipment: measuring cups, measuring spoons, bowl, mold, steamer
See Also
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Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Side
Ingredients: spinach, egg, milk, bread crumb, butter, bacon, salt, pepper
Equipment: measuring cups, measuring spoons, pot, stove, egg beater
Cheese Fondue III
Author: Janet Gaynor
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Main Dish
Ingredients: milk, bread crumb, cheese, salt, butter, pepper, egg, paprika
Equipment: measuring cups, measuring spoons, oven, egg beater, stove
Boubons
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: meat, bread crumb, pepper, milk, green pepper, celery salt, egg, salt, butter
Equipment: measuring cups, measuring spoons, oven, egg beater, stove
A Fish Cake
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: cooked fish, bread, onion, butter, pepper, salt, milk, parsley, egg
Equipment: measuring cups, measuring spoons, cake pan, saucepan, stove, oven
Arnabeet B'bashamel (Cauliflower Casserole)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Meat
Ingredients: cauliflower, cumin, meat, onion, tomato sauce, salt, pepper, allspice, butter, flour, milk, egg
Equipment: measuring cups, measuring spoons, saucepan, knife, strainer, oven
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove