Home › The Waldorf Kitchen › Potted Fish

Potted Fish

Take some cold cooked fish, remove the skin and bones and chop it fine; peel some freshly-boiled shrimps, chop and mix them with the fish. Put all into a mortar and pound until smooth. Work in with the paste an equal quantity of fresh butter and season to taste with grated nutmeg, mace, salt and a small quantity of cayenne. Pass the mixture through a fine hair-sieve, pack it into small moulds, leave about a quarter of an inch at the top of each, and fill up with clarified butter. Keep the moulds in a cool larder. Turn the fish out of the moulds on a dish with a folded napkin, garnish with parsley, and serve.