(5) Wash the fish, place it in a fish-kettle with plenty of
boiling- water and a lump of salt, and boil gently. Put 5oz.
or 6oz. of butter in a stewpan, and melt it; then mix in the
yolks of three eggs, ^ teacupful of tarragon vinegar, and a
dust of salt and pepper, and stir the sauce over the fire till
it thickens. Make in another saucepan 1 pint of butter
sauce✪ Boiled John Dory (melted butter), then mix the two together, and take
them off the fire. Pass the sauce through a fine hair sieve,
return it to the saucepan, mix with it 5- table-spoonful each
of chopped chervil and tarragon, and stir again over the fire.
When the fish is cooked, drain carefully, slip it on to a hot
dish, pour the sauce over, and serve.
Boiled John Dory a la Soyer. — Clean and cook the fish in
plenty of salted water. Peel about three dozen small onions,
put them in a saucepan with 1 table-spoonful of butter and
4 table-spoonful of moist sugar, and toss them over the fire
for a few minutes without colouring them ; then put in a
bunch of parsley, a little more than 1 pint of bechamel
sauce, and 1 wineglassful of sherry, and boil gently till
the onions are cooked. Next remove the bunch of parsley,
and mix with the onions about two dozen mushrooms and
half that quantity of blanched and bearded oysters. Add a
few drops of essence of anchovies and about 3 table-spoonfuls
of thick cream. Drain the fish, slip it carefully on to a hot
dish, pour the sauce over, brown it lightly under a sala-
mander, and serve.
Boiled John Dory with Caper Sauce. — Draw and wash
the fish, truss, and sew it up with packthread. Put it in a
fish-kettle with a lump of salt and sufficient cold water to
cover, and stand it over the fire till the water begins to
bubble ; then move it to the side, and let it simmer gently
Fur details respecting Culinary Processes , Utensils, Sauces, X'c., referred to, see under their special heads .
790
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
John Dory — continued.
till the fish is tender. Meanwhile prepare the following
sauce : Put 2oz. of butter in a saucepan with 1 table-
spoonful of flour, and stir it over the fire until well mixed
and browned; then stir in gradually 1J breakfast-cupfuls of
clear skimmed stock. Season with salt, pepper, and a few
drops of Worcestershire sauce, and stir the sauce over the
fire till boiling, then mix in a few table-spoonfuls of capers✪ Boiled John Dory with Caper Sauce
with it. When the fish is cooked, drain it, taking care not
to break it, place it on a hot dish, pour over the caper sauce,
and serve.
Boiled John Dory with Cream Sauce. — Clean the fish, put
it in a fish-kettle with plenty of hot water and a lump of salt,
and boil. Pour J pint of thick cream into a small saucepan,
set it over the fire till just on the point of boiling, and then
mix 4oz. of butter with it. Stir the sauce or shake the
saucepan till the butter is melted, squeeze in the juice of a
lemon, keeping back the pips, and season with salt and
pepper✪ Boiled John Dory with Cream Sauce. When cooked, strain the fish carefully, put it on a
folded napkin or an ornamental dish-paper on a hot dish,
garnish with parsley, and serve with the sauce in a sauce-
boat.
Page 168 · 4 recipe records on this page
Presented as published in 1892. 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
(5) Wash the fish, place it in a fish-kettle with plenty of boiling- water and a lump of salt, and boil gently. Put 5oz. or 6oz. of butter in a stewpan, and melt it; then mix in the yolks of three eggs, £ teacupful of tarragon vinegar, and a dust of salt and pepper, and stir the sauce over the fire till it thickens. Make in another saucepan 1 pint of butter sauce (melted butter), then mix the two together, and take them off the fire. Pass the sauce through a fine hair sieve, return it to the saucepan, mix with it 5- table-spoonful each of chopped chervil and tarragon, and stir again over the fire. When the fish is cooked, drain carefully, slip it on to a hot dish, pour the sauce over, and serve.
Boiled John Dory a la Soyer. — Clean and cook the fish in plenty of salted water. Peel about three dozen small onions, put them in a saucepan with 1 table-spoonful of butter and 4 table-spoonful of moist sugar, and toss them over the fire for a few minutes without colouring them ; then put in a bunch of parsley, a little more than 1 pint of bechamel sauce, and 1 wineglassful of sherry, and boil gently till the onions are cooked. Next remove the bunch of parsley, and mix with the onions about two dozen mushrooms and half that quantity of blanched and bearded oysters. Add a few drops of essence of anchovies and about 3 table-spoonfuls of thick cream. Drain the fish, slip it carefully on to a hot dish, pour the sauce over, brown it lightly under a salamander, and serve.
Boiled John Dory with Caper Sauce. — Draw and wash the fish, truss, and sew it up with packthread. Put it in a fish-kettle with a lump of salt and sufficient cold water to cover, and stand it over the fire till the water begins to bubble ; then move it to the side, and let it simmer gently
Fur details respecting Culinary Processes , Utensils, Sauces, X'c., referred to, see under their special heads .
John Dory — continued.
till the fish is tender. Meanwhile prepare the following sauce : Put 2oz. of butter in a saucepan with 1 tablespoonful of flour, and stir it over the fire until well mixed and browned; then stir in gradually 1J breakfast-cupfuls of clear skimmed stockk. Season with salt, pepper, and a few drops of Worcestershire sauce, and stir the sauce over the fire till boiling, then mix in a few table-spoonfuls of capers with it. When the fish is cooked, drain it, taking care not to break it, place it on a hot dish, pour over the caper sauce, and serve.
Boiled John Dory with Cream Sauce. — Clean the fish, put it in a fish-kettle with plenty of hot water and a lump of salt, and boil. Pour J pint of thick cream into a small saucepan, set it over the fire till just on the point of boiling, and then mix 4oz. of butter with it. Stir the sauce or shake the saucepan till the butter is melted, squeeze in the juice of a lemon, keeping back the pips, and season with salt and pepper. When cooked, strain the fish carefully, put it on a folded napkin or an ornamental dish-paper on a hot dish, garnish with parsley, and serve with the sauce in a sauceboat.
Records on this page
Baked John DoryBoiled John DoryBoiled John Dory with Caper SauceBoiled John Dory with Cream Sauce