Fish Darioles (Recipe from 1903)

Fish Darioles >>>

Auckland Star, Volume XXXIV, Issue 66, 18 March 1903, Page 2 (Supplement)

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Fish Dariole (Metric Version)

1. Flake the remains of any cold fish, after removing all skin and bone.

2. Season with salt, pepper, and chopped parsley.

3. Butter some small dariole moulds and fill them three-quarters full with the fish, taking care not to pack it too tightly.

4. Make a custard with:

   • 2 eggs

   • 285 ml of milk (half a pint)

5. Pour the custard mixture into each mould to fill. Cover the tops with greased paper.

6. Stand the moulds in a frying pan or dish containing boiling water, reaching halfway up the sides of the moulds.

7. Steam gently until the custard is set.

8. Turn out carefully, garnish, and add sauce to taste.

Serve hot.