Haddock with Egg Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a haddock filled with veal forcemeat that's boiled and served with egg sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Haddock with Egg Sauce.
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This is a classic recipe for a Victorian version of Haddock with Egg Sauce that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 229.—HADDOCK EGG SAUCE
Fill the inside of the fish with veal stuffing, No. 294, sew it up securely with trussing needle and twine, truss the haddock in the form of the letter S, boil it in water with a little salt, and when done, dish it up, garnish it with pickled parsley, and serve with egg sauce, No. 45, in a sauce-boat.
Modern Redaction
Ingredients:
1 large whole haddock
200g veal stuffing
pickled parsley, to garnish
300ml egg sauce, to accompany
Method:
Clean, scale and gut the haddock then wash thoroughly inside and out. Wipe dry then stuff the cavity with veal stuffing. Sew the body opening closed then truss the fish in the form of a letter S.
Bring a large pan of lightly-salted water to a boil, gently lower the fish into this and cook for about 40 minutes, or until done through. Carefully lift from the pan and set to drain then place on a warmed serving plate.
Garnish with pickled parsley and serve accompanied with the egg sauce.
