Fish Custard Puddings (Savoury) (Recipe From 1912)

Fish Custard Puddings (Savoury) (From 1912) >>>

Feilding Star, Volume VI, Issue 1784, 4 May 1912, Page 3 (Supplement)

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Fish Custard Puddings (Metric Version)

1. Grease thoroughly six small basins or moulds.

2. Sprinkle a little finely chopped parsley and a pinch of cayenne pepper at the bottom of each.

3. Take 110 grams (¼ pound) of cooked fish (all skin and bones removed), chop it finely, and half fill the basins.

4. Make a custard with:

   • 4 eggs

   • 285 ml (½ pint) of milk

   • Season with pepper, salt, and a few drops of anchovy essence.

5. Strain the custard and pour over the fish in the basins.

6. Place the basins in a tin of boiling water deep enough for the water to reach halfway up the sides.

7. Cover with greased paper.

8. Cook in the oven at approximately 180°C (350°F) for about 15 minutes, or until the custards are set.

9. Turn out and serve hot.