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Fish Pudding

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Ingredients
  Cooked fish 10 Tablespoon, from which all bones have been removed
  Bread 6 Ounce, with crust
  Prepared court bouillon 1 1⁄2 Cup (24 tbs)
  Butter 3 Tablespoon
  Eggs 2
Directions

Mash or break up the fish.
Soak the bread in the Court Bouillon, and mix together fish, bread, butter, and 2 yolks of egg.
Then add the stiffly-beaten egg whites very gradually, and pour into a greased mould or basin.
Cover and steam for 40 minutes.
Turn out of the mould and serve either hot with a white sauce or cold with mayonnaise.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 284 Calories from Fat 130

% Daily Value*

Total Fat 14 g22.1%

Saturated Fat 7.1 g35.6%

Trans Fat 0 g

Cholesterol 149.4 mg49.8%

Sodium 757.2 mg31.5%

Total Carbohydrates 23 g7.6%

Dietary Fiber 2.4 g9.4%

Sugars 0.6 g

Protein 15 g30.1%

Vitamin A 8.9% Vitamin C 1%

Calcium 5.4% Iron 11.1%

*Based on a 2000 Calorie diet

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Fish Pudding Recipe