Fish forcemeat and fish cakes

Small anchovy soufflé from Erken's Big Cookbook (1914): white base sauce with mashed anchovies and cayenne, whipped whites folded in, baked in small molds.

Erken's basic method (1914) for shaping fish dumplings with two dessert spoons and poaching them slowly in fish stock or salted water, for soup or sauce.

Erken 1914: cooked fish dumplings and pieces of celeriac warmed in a brown sauce of butter, flour, fish stock/celeriac water, madeira, salt and paprika.

Erken 1914: fish dumplings and button mushrooms warmed in a brown sauce with fish stock, tomato purée, sherry, salt and paprika.

Erken 1914: cooked, drained fish dumplings browned in lightly browned butter, ideally served with sautéed button mushrooms.

Erken's pike forcemeat (1914): scraped pike ground with salt and potato starch, thinned with milk and cream and baked as a pudding in a water bath.

Fish forcemeat I from Erken (1914): raw forcemeat of scraped haddock with potato starch, ice-cold butter, milk and cream, for fish pudding or fish balls.

Fish forcemeat II from Erken (1914): raw fish forcemeat ground with flour and butter, thinned with milk and cream, fried as fishcakes, served with stock.

Erken (1914): strips of puff pastry covered with fish forcemeat stirred with anchovy butter, cut into 3 cm pieces, topped with an anchovy fillet and baked.

Erken's fishcakes (1914): cooked fish with sieved potatoes, butter, egg and cream, fried and served with a poached egg on each, ham spirals and parsley.

Fish pâté from Erken (1914): a thick white base with egg yolks, chopped cooked fish and whipped whites, cooked in timbale molds in a water bath.

Erken's fish pâté (1914): small molds lined with puff pastry, filled with fish forcemeat and oysters, shrimp or peas, covered with pastry and baked.

Erken (1914): timbale molds lined with fish forcemeat, filled with shrimp-and-asparagus ragout and cooked in a water bath. Turned out with thinned ragout.

Salt cod pudding from Erken (1914): chopped salt cod in a butter-flour base with milk and eggs, steamed in a water bath for 1 hour, with melted butter.

Erken's pike croquettes (1914): a thick white base mixed with flaked cooked fish, egg and capers, shaped, breaded and fried. Served with tomato sauce.

Mackerel fish balls from Erken (1914): forcemeat of scraped mackerel, egg and potato starch simmered in stock from skin and bones, or with brown sauce.

Erken's 1914 recipe for medister patties of ground saithe and pork fat with brown sauce, plus a brown fish soup with sherry, root vegetables and macaroni.

Paupiettes (fish rolls) from Erken (1914): fish fillets spread with fish forcemeat, rolled up and poached about 15 minutes in the oven in fish stock.

Erken's plukkfisk (1914): chopped cooked fish in thick white sauce shaped into cakes, breaded and deep-fried, with a macaroni stub as a bone.

Erken's pollock balls (1914): scraped pollock ground four times with butter, egg and nutmeg, formed into balls and poached 5 minutes in stock.