Mackerel, Fried {French Recipe), — After the fish have
been emptied and washed extremely clean, cut off the
heads and tails, split the bodies quite open and take out
the backbones j wipe the mackerel very dry, dust fine salt
and pepper (or cayenne) over them, flour them well, fry
them a fine brown in boiling lard ; drain them thoroughly,
and serve them with the following sauce : — Dissolve in a
small saucepan one and a half ounce of butter, smoothly
mixed with a teaspoonful of flour, some salt, pepper, or
cayenne ; shake these over a gentle fire until they are
lightly coloured ; then add by slow degrees nearly half a
pint of good broth or gravy, and the juice of one large
lemon✪ Mackerel, Fried ; boil the sauce for two minutes and serve it very hot ;
or, instead of this, add a large teaspoonful of strong made
mustard, and a dessertspoonful of chili vinegar, and some
thick melted butter, and serve it with the fish. A spoon-
ful of Harvey's sauce, or of mushroom ketchup, can be mixed
with this last at pleasure.
Mackerel Bones, Grilled. — Take the bones of a boiled
mackerel, dust them with salt and cayenne pepper, and broil
over a quick fire till crisp, but not l3urnt. Serve with hot
toast and butter ; a mackerel bone for each guest.
Mussels a la Provencale. — Wash the mussels several
times, changing the water ; put them to dry in a saucepan
over a hot fire till the shells open. Take off one valve of
the shell only. Put into a saucepan half a glass of oil,
parsley, cloves, mushrooms, truffles, half a clove of garlic,
all chopped very fine ; put on the fire ; moisten with a glass
of chablis, a spoonful of broth, and half the quantity of
liquor from the mussels. Boil this sauce, and when it is
nearly reduced to half, add the mussels with a spoonful of
gravy ; let the whole boil a few minutes, then add a spoon-
ful of lemon juice, pepper, and grated nutmeg✪ Mussels a la Provencale, and serve.
FISH
111
Another way is, having well washed and scraped their
shells, drain them and dry them in a stewpan upon a good
fire. Then take them out of their shells one by one,
picking off the beards, and put them into a stewpan with a
bit of butter, parsley, and scallions shred small. Shake
them over the fire, and put a little flour, moistening them
with broth. When the sauce is consumed, put in the yolks
of three eggs beat up with cream. Thicken over the fire,
and add afterwards a dash of lemon or vinegar.
Mussels anx fines herbes. — Open the mussels and detach
them from the shells ; then arrange each mussel in half a
shell, and arrange them in a pie dish ; keeping them level
and steady in a laj^er of salt. Sprinkle them with finely
chopped onions, shallots, mushrooms, parsley, and chervil,
and then with breadcrumbs ; then pour a little oiled butter
over, and bake in the oven for eight minutes.
Oysters a la Normande. — Butter the oyster moulds and
decorate them with trufiles and lobster coral chopped
very finely, fill up with a souffle of whitings flavoured with
oyster essence. Poach them and turn out, and serve
up on a border, the centre of which garnish with oysters
previously poached and fried a la Yilleroy and serve
with sauce Normande. Express moulds mast be used for
these. ✪ Mussels anx fines herbes
Page 76 · 4 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mackerel, Fried {French Recipe), — After the fish have been emptied and washed extremely clean, cut off the heads and tails, split the bodies quite open and take out the backbones j wipe the mackerel very dry, dust fine salt and pepper (or cayenne) over them, flour them well, fry them a fine brown in boiling lard ; drain them thoroughly, and serve them with the following sauce : — Dissolve in a small saucepan one and a half ounce of butter, smoothly mixed with a teaspoonful of flour, some salt, pepper, or cayenne ; shake these over a gentle fire until they are lightly coloured ; then add by slow degrees nearly half a pint of good broth or gravy, and the juice of one large lemon ; boil the sauce for two minutes and serve it very hot ; or, instead of this, add a large teaspoonful of strong made mustard, and a dessertspoonful of chili vinegar, and some thick melted butter, and serve it with the fish. A spoonful of Harvey's sauce, or of mushroom ketchup, can be mixed with this last at pleasure.
Mackerel Bones, Grilled. — Take the bones of a boiled mackerel, dust them with salt and cayenne pepper, and broil over a quick fire till crisp, but not burnt. Serve with hot toast and butter ; a mackerel bone for each guest.
Mussels a la Provencale. — Wash the mussels several times, changing the water ; put them to dry in a saucepan over a hot fire till the shells open. Take off one valve of the shell only. Put into a saucepan half a glass of oil, parsley, cloves, mushrooms, truffles, half a clove of garlic, all chopped very fine ; put on the fire ; moisten with a glass of chablis, a spoonful of broth, and half the quantity of liquor from the mussels. Boil this sauce, and when it is nearly reduced to half, add the mussels with a spoonful of gravy ; let the whole boil a few minutes, then add a spoonful of lemon juice, pepper, and grated nutmeg, and serve.
Another way is, having well washed and scraped their shells, drain them and dry them in a stewpan upon a good fire. Then take them out of their shells one by one, picking off the beards, and put them into a stewpan with a bit of butter, parsley, and scallions shred small. Shake them over the fire, and put a little flour, moistening them with broth. When the sauce is consumed, put in the yolks of three eggs beat up with cream. Thicken over the fire, and add afterwards a dash of lemon or vinegar.
Mussels anx fines herbes. — Open the mussels and detach them from the shells ; then arrange each mussel in half a shell, and arrange them in a pie dish ; keeping them level and steady in a layer of salt. Sprinkle them with finely chopped onions, shallots, mushrooms, parsley, and chervil, and then with breadcrumbs ; then pour a little oiled butter over, and bake in the oven for eight minutes.
Oysters a la Normande. — Butter the oyster moulds and decorate them with trufiles and lobster coral chopped very finely, fill up with a souffle of whitings flavoured with oyster essence. Poach them and turn out, and serve up on a border, the centre of which garnish with oysters previously poached and fried a la Yilleroy and serve with sauce Normande. Express moulds mast be used for these.
Records on this page
Mackerel, FriedMussels a la ProvencaleMussels anx fines herbesOysters a la Normande