A RECIPE.
FISH MOULD. Half-pound cooked flaked, fish, 2oz butter, 2 tablespoons breadcrumbs, 3oz cold cooked potato, anchovy essence, pepper, squeeze of lemon juice, 1 egg, milk. Mash potatoes, and blend with cold fish and breadcrumbs. Add anchovy essence to flavour, a squeeze of lemon juice, and pepper. Melt butter and stir in. Beat egg, and bind all ingredients together, adding milk as required. Put mixture into a greased basin, cover with greased paper, and steam for from 1 to 1£ hours. When cooked turn out carefully on to a hot dash, and serve with the following anchovy sauce: Make a rich white sauce, and add anchovy essence in the proportion of • one small teaspoon to half a pint of sauce.
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https://paperspast.natlib.govt.nz/newspapers/MS19360421.2.160.3
Bibliographic details
Manawatu Standard, Volume LVI, Issue 119, 21 April 1936, Page 11
Word Count
121A RECIPE. Manawatu Standard, Volume LVI, Issue 119, 21 April 1936, Page 11
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