(2) Clean and scale a Gurnet, plunge it into a saucepan of
boiling water over a moderate fire, and simmer for from
twenty to thirty minutes, according to the size. Place it on
a napkin on a dish, surround it with parsley, and serve with
a little anchovy sauce in a boat.
(3) Scale and clean a Gurnet, opening it at the belly, stuff
with veal stuffing, sew it up, and tie the tail and head
together by passing a jiiece of string through the eye-holes
and fastening it round the tail. If there is any roe, it may
be either mixed up with the stuffing or boiled separately
and served to garnish the dish. Place the Gurnet in a fish-
kettle, add sufficient water to cover it, and boil for about
thirty minutes. Take it out, put it on a dish (having removed
the string), and serve with anchovy sauce in a sauceboat.
Bed Gurnets are generally preferred, as they are showy, firm,
white fleshed, of good flavour, and more digestible than grey
Gurnets.
Fillets of Gurnet a l’ltalienne. — Skin a couple of Gurnets,
cut off the fillets, and put them into a saute-pan with a little
butter ; sprinkle them with salt and pepper, and pour over
the juice of half a lemon. Place the pan on the fire, and cook
the fillets until quite white. Take them out, and put
1 teaspoonful of chopped shallots in the pan with 2 table-
spoonfuls of white wine ; stir it over the fire for a minute,
and add 2 table-spoonfuls of white sauce, C table-spoonfuls
of warmed butter, 4 table-spoonfuls of veal broth, 1 tea-
spoonful of" chopped mushrooms, | teaspoonful of parsley
also chopped, a little lemon-juice, and 2 table-spoonfuls of
cream. Mix well, put the fish on a dish, and pour over
the sauce.
Fillets of Gurnet a la Maitre d’Hotel. — Take off the skin,
and cut off the fillets of four small Gurnets ; put them in a
saute-pan with a little butter, and add a little salt, pepper,
minced parsley, and lemon-juice to season. Place the
pan over a slow fire for about five minutes; turn the fillets,
and cook them on the other side for another five minutes ;
then put them in a circle on a dish. Add 12 table-spoonfuls
of warmed butter✪ Fillets of Gurnet a l’ltalienne and 2 table-spoonfuls of white sauce to the
liquor in the pan, sprinkle in a little more chopped parsley
and lemon-juice, and boil over a quick fire for ten minutes ;
then add a pat of butter, sugar, and salt, and mix in 4 table-
spoonfuls of milk. Stir well, pour it over the fillets, and
serve.
Fillets of Gurnet en Matelotes. — Remove the skin from
four small fish and cut off the fillets, cut each one again in
halves, dip them first in egg and then in breadcrumbs, plunge
them into a frying-pan of boiling oil✪ Fillets of Gurnet en Matelotes, and fry until done and
of a light brown colour. Put a border of mashed potatoes
on a dish, arrange the fillets in the centre, pour matelote
sauce over them, and serve.
Gurnets or Gurnards — continued.
Fillets of Gurnet en Turban. — From a household loaf cut
out a piece of the crumb in the shape of a cone, set it
in a metal dish with the narrow end downwards (see Fig. 907),
cover the cone with slices of fat bacon thickly spread
with well-seasoned forcemeat, and stick round sufficient fillets
of Gurnet to form a turban. Garnish with a few small
Fig. 907. Fillets of Gurnet en Turban.
✪ Fillets of Gurnet en Turban
Page 23 · 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
(2) Clean and scale a Gurnet, plunge it into a saucepan of boiling water over a moderate fire, and simmer for from twenty to thirty minutes, according to the size. Place it on a napkin on a dish, surround it with parsley, and serve with a little anchovy sauce in a boat.
(3) Scale and clean a Gurnet, opening it at the belly, stuff with veal stuffing, sew it up, and tie the tail and head together by passing a piece of string through the eye-holes and fastening it round the tail. If there is any roe, it may be either mixed up with the stuffing or boiled separately and served to garnish the dish. Place the Gurnet in a fishkettle, add sufficient water to cover it, and boil for about thirty minutes. Take it out, put it on a dish (having removed the string), and serve with anchovy sauce in a sauceboat. Bed Gurnets are generally preferred, as they are showy, firm, white fleshed, of good flavour, and more digestible than grey Gurnets.
Fillets of Gurnet a l’ltalienne. — Skin a couple of Gurnets, cut off the fillets, and put them into a saute-pan with a little butter ; sprinkle them with salt and pepper, and pour over the juice of half a lemon. Place the pan on the fire, and cook the fillets until quite white. Take them out, and put 1 teaspoonful of chopped shallots in the pan with 2 tablespoonfuls of white wine ; stir it over the fire for a minute, and add 2 table-spoonfuls of white sauce, C table-spoonfuls of warmed butter, 4 table-spoonfuls of veal broth, 1 teaspoonful of" chopped mushrooms, | teaspoonful of parsley also chopped, a little lemon-juice, and 2 table-spoonfuls of cream. Mix well, put the fish on a dish, and pour over the sauce.
Fillets of Gurnet a la Maitre d’Hotel. — Take off the skin, and cut off the fillets of four small Gurnets ; put them in a saute-pan with a little butter, and add a little salt, pepper, minced parsley, and lemon-juice to season. Place the pan over a slow fire for about five minutes; turn the fillets, and cook them on the other side for another five minutes ; then put them in a circle on a dish. Add 12 table-spoonfuls of warmed butter and 2 table-spoonfuls of white sauce to the liquor in the pan, sprinkle in a little more chopped parsley and lemon-juice, and boil over a quick fire for ten minutes ; then add a pat of butter, sugar, and salt, and mix in 4 tablespoonfuls of milk. Stir well, pour it over the fillets, and serve.
Fillets of Gurnet en Matelotes. — Remove the skin from four small fish and cut off the fillets, cut each one again in halves, dip them first in egg and then in breadcrumbs, plunge them into a frying-pan of boiling oil, and fry until done and of a light brown colour. Put a border of mashed potatoes on a dish, arrange the fillets in the centre, pour matelote sauce over them, and serve.
Gurnets or Gurnards — continued.
Fillets of Gurnet en Turban. — From a household loaf cut out a piece of the crumb in the shape of a cone, set it in a metal dish with the narrow end downwards (see Fig. 907), cover the cone with slices of fat bacon thickly spread with well-seasoned forcemeat, and stick round sufficient fillets of Gurnet to form a turban. Garnish with a few small
Fig. 907. Fillets of Gurnet en Turban.
Records on this page
Fillets of Gurnet a l’ltalienneFillets of Gurnet a la Maitre d’HotelFillets of Gurnet en MatelotesFillets of Gurnet en Turban