Moisten the shallots with l tea-
cupful of white vinegar, and leave on the fire until the
moisture has reduced one third. Next pour in the strained
liquor, add a moderate quantity of finely-minced parsley,
and stir over the fire until boiling. Arrange the fillets
on a hot dish, pour the sauce over, and serve.
(2) Split open the Mackerel lengthwise down the back,
and take the bone out carefully; cut off the heads and
tails, and divide each Mackerel into half-a-dozen fillets.
Skin each fillet, dust over with salt and pepper, lay
them in a baking dish with plenty of butter, cover with a
sheet of buttered paper, ami bake in a moderate oven.
Meanwhile prepare the following sauce for the fish: Very
finely chop three shallots✪ Fillets of Mackerel à l'Italienne, put them in a stewpan with a
few table spoonfuls of olive oil, and fry until lightly browned.
Next put in 3 table-spoonfuls of finely-minced mushrooms,
and about half that quantity of minced parsley, and pour
in, in equal quantities, sufficient white wine and clear stock
freed of all fat to make the sauce. Stir the whole over the
fire until boiling, then put in a bunch of sweet herbs tied
together with a couple of bay-leaves, season to taste with
salt and pepper, and let it simmer at the edge of the fire
for half an-hour ; at the end of that time, take out the
herbs and bay-leaves, put in loz. of butter kneaded with
about \ table-spoonful of flour, and leave the sauce at the
edge of the fire for a few minutes longer, stirring occa-
sionally. Arrange the fillets in a circle on a hot dish, pour
the sauce in the centre, and serve.
Fillets of Mackerel Sautes. — Clean the Mackerel, then pass
the knife down the backbone, and lift the fillets from the
bones. Spread a layer of butter in a saute -pan, then put
in the fillets, the skin side upwards, with 1 wineglassful of
port wine, and an equal quantity of oil, season with salt
and pepper, and cook over a brisk fire, turning when one
side is done. When the fillets are cooked, take them out of the
saute-pan, cut them into halves, arrange in a circle on a
dish, and keep hot. Pour f pint of brown sauce into the
saute-pan in which the fillets were cooked, boil it up, then
put in a small quantity of chopped mushrooms and parsley,
a squeeze of lemon-juice, and h teaspoonful of sugar, and
boil for a few minutes. Pour the sauce over the fillets, and
serve. The roe of the Mackerel may be chopped and added
to the sauce.
For details respecting Culinary Processes, Utensils, Sauces, c be., referred to, see tender their special heads.
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
901
Mackerel — continued.
Tillets of Mackerel Sautes a la Maltre d’Hotel. — Clean
four Mackerel✪ Fillets of Mackerel Sautes, take out the fillets, cut them in two, ami put
them into a saute -pan with butter, salt, and pepper. Saute
them on both sides, drain, take off the skin, put them on
a hot dish, cover with maitre-d’hotel sauce, and serve.
Page 438 · 3 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
Moisten the shallots with l teacupful of white vinegar, and leave on the fire until the moisture has reduced one third. Next pour in the strained liquor, add a moderate quantity of finely-minced parsley, and stir over the fire until boiling. Arrange the fillets on a hot dish, pour the sauce over, and serve.
(2) Split open the Mackerel lengthwise down the back, and take the bone out carefully; cut off the heads and tails, and divide each Mackerel into half-a-dozen fillets. Skin each fillet, dust over with salt and pepper, lay them in a baking dish with plenty of butter, cover with a sheet of buttered paper, ami bake in a moderate oven. Meanwhile prepare the following sauce for the fish: Very finely chop three shallots, put them in a stewpan with a few table spoonfuls of olive oil, and fry until lightly browned. Next put in 3 table-spoonfuls of finely-minced mushrooms, and about half that quantity of minced parsley, and pour in, in equal quantities, sufficient white wine and clear stock freed of all fat to make the sauce. Stir the whole over the fire until boiling, then put in a bunch of sweet herbs tied together with a couple of bay-leaves, season to taste with salt and pepper, and let it simmer at the edge of the fire for half an hour ; at the end of that time, take out the herbs and bay-leaves, put in loz. of butter kneaded with about \ table-spoonful of flour, and leave the sauce at the edge of the fire for a few minutes longer, stirring occasionally. Arrange the fillets in a circle on a hot dish, pour the sauce in the centre, and serve.
Fillets of Mackerel Sautes. — Clean the Mackerel, then pass the knife down the backbone, and lift the fillets from the bones. Spread a layer of butter in a saute -pan, then put in the fillets, the skin side upwards, with 1 wineglassful of port wine, and an equal quantity of oil, season with salt and pepper, and cook over a brisk fire, turning when one side is done. When the fillets are cooked, take them out of the saute-pan, cut them into halves, arrange in a circle on a dish, and keep hot. Pour f pint of brown sauce into the saute-pan in which the fillets were cooked, boil it up, then put in a small quantity of chopped mushrooms and parsley, a squeeze of lemon-juice, and h teaspoonful of sugar, and boil for a few minutes. Pour the sauce over the fillets, and serve. The roe of the Mackerel may be chopped and added to the sauce.
For details respecting Culinary Processes, Utensils, Sauces, c be., referred to, see tender their special heads.
Mackerel — continued.
Fillets of Mackerel Sautes a la Maltre d’Hotel. — Clean four Mackerel, take out the fillets, cut them in two, ami put them into a saute -pan with butter, salt, and pepper. Saute them on both sides, drain, take off the skin, put them on a hot dish, cover with maitre-d’hotel sauce, and serve.
Records on this page
Fillets of Mackerel à l'ItalienneSauce for FishFillets of Mackerel Sautes