Buttered Whitings with Eggs*
| Categories: | Seafood English 17th century eggs |
| Original Source: | Kenelme Digbie, The Closet Opened |
| Secondary Source: | Cariadoc collection |
| Cook: | Peridot of the Quaking Hand |
| Meeting Date: | 1976-09-13 |
| Serves: | 4
|
Buttered Whitings with Eggs
Boil Whitings as if you would eat them in the Ordinary way with thick Butter-sauce. Pick them clean from skin and bones, and mingle them well with butter, and break them very small, and season them pretty high with salt. In the mean time Butter some Eggs in the best manner, and mingle them with the buttered Whitings, and mash them well together. The Eggs must not be so many by a good deal as the Fish. It is a most savoury dish.
To Butter Eggs with Cream
Take to a dozen of Eggs a pint of cream; beat them well together, and put three quarters of a pound of Butter to them, and so set them on the fire to harden, and stir them, till they be as hard, as you would have them.
Ingredients
| 1 lb. | frozen cod fillets, thawed |
| 3/4 stick | unsalted butter, softened |
| 1/4 c. | cream or milk |
| 2 | eggs, at room temperature |
| 1/2 tsp. | salt |
Steps
- Thaw fillets
Poach in salted water for 5-8 minutes. (Immerse fish when water is boiling and reduce heat to a simmer.)
Drain, remove any bones
Break up with a fork and mix well with 3 Tablespoons butter and 1/2 teaspoon salt.
KEEP HOT - Beat together: 2 eggs, 1/4 cup cream or milk and 3 Tablespoons soft butter.
Scramble in a hot frying pan until hardened. - Mix eggs in with fish.
SERVE AND EAT IMMEDIATELY!!
Note
Serves 4-6 people
Approx. cost $2.25
Cod is related to European "whiting". US "whiting" is not.
This dish must be served hot but would do well in a chafing dish for an event.