Wash and clean a mackerel, open on the side and bone; stuff
with shrimps; bake in oven — covered — from twenty to thirty
minutes with a little sherry and butter in the pan, pepper and salt.
When done, glaze with a brown glaze. Decorate with cream sauce
in zebra style; make an eye of lemon and truffles and put it in its
place. Garnish with shrimps that have not been peeled, and lemon.
Serve with a newbourg sauce for dinner or luncheon.
Stuffing. Onepound of cooked shrimps;take out enough for dec¬
oration. Grind through the machine once or twice; mix to each cup
of shrimps two tablespoons cream sauce, two tablespoons sherry [if
necessary, color a trifle the shade of the shrimps], white of one egg✪ Stuffed Mackerel with Shrimps a la Zebra;
mix all together. Stuff the mackerel.
Boiled Mackerel ( Maquereau bouilli) a la Bregitta
Wash and clean a mackerel; curve it; put a toothpick in head and
another in tail; tie with a string to keep it in shape. Put
it in a large fish kettle with some water, salt, and bay leaves;
steam (the time according to size of the fish). For a six-pound fish,
let simmer slowly for about- twenty-five minutes. When done,
lift carefully from the pot; put on a platter; pour some melted butter
over, and put in the curve of the fish tiny boiled marbles of potato
that have been put in some butter and sprinkled with chopped par¬
sley. Garnish the fish with lemons around and some parsley at its
mouth. Serve with egg sauce a la Bregitta for dinner.
Stuffed Mackerel with Lobster a la Chateaubriand
Maquereau farci de Homard, a la Chateaubriand
Open the fish in front; split; remove bone; wash and clean well;
stuff with lobster stuffing; rub it over with salad oil; sprinkle with
pepper and salt✪ Stuffed Mackerel with Lobster a la Chateaubriand; put on a broiler and broil until well done — about
70
THE SWEDISH, FRENCH
ten to fifteen minutes. When done, turn out on a pan; glaze with
brown glaze; decorate with a strip of cream sauce all around to
make it look artistic; make an eye of lemon and truffles and put
in its place. Put on a nice paper doily. Garnish with parsley in
its mouth — lobster claws and lemon all around. Serve, with a
lobster newbourg sauce and cucumber tomato salad, for dinner or
luncheon.
Stuffing. One and a half pounds cooked lobster. Grind
through machine once or twice; add to each cup of the lobster two
tablespoons cream sauce, two tablespoons sherry, and white of
one egg. Mix all together. Stuff the mackerel.
Steamed Mackerels a la Meuniere
Maquereaux cuits a la vapeur, a la Meuniere
Select small young baby mackerels, weighing each about half
pound; clean and wash; curve by putting a toothpick through
mouth and tail and tying them with a string [unless there are so
many that they can be put close together and will keep one another
in shape]; put in the pan some water, Rhine wine, bay leaves, pepper,
and salt✪ Steamed Mackerels a la Meuniere — not so much as to cover the mackerels. Put a tight
cover over the pan and leave in oven to steam from ten to fifteen
minutes. When done, glaze with a nice brown glaze; lift them
carefully on the platter — body part in, and the head and tail out;
put in each curve of the fish a piece of lemon placed on a thin slice
of tomato, and in the centre. Serve, with a thick meuniere sauce,
for dinner.
Broiled Spanish Mackerels a la Meuniere
Maquereaux Espagnols grilles, a la Meuniere ✪ Broiled Spanish Mackerels a la Meuniere
Page 101 · 5 recipe records on this page
Presented as published in 1918. 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
Wash and clean a mackerel, open on the side and bone; stuff with shrimps; bake in oven — covered — from twenty to thirty minutes with a little sherry and butter in the pan, pepper and salt. When done, glaze with a brown glaze. Decorate with cream sauce in zebra style; make an eye of lemon and truffles and put it in its place. Garnish with shrimps that have not been peeled, and lemon. Serve with a newbourg sauce for dinner or luncheon.
Stuffing. One pound of cooked shrimps; take out enough for decoration. Grind through the machine once or twice; mix to each cup of shrimps two tablespoons cream sauce, two tablespoons sherry [if necessary, color a trifle the shade of the shrimps], white of one egg; mix all together. Stuff the mackerel.
Boiled Mackerel ( Maquereau bouilli) a la Bregitta
Wash and clean a mackerel; curve it; put a toothpick in head and another in tail; tie with a string to keep it in shape. Put it in a large fish kettle with some water, salt, and bay leaves; steam (the time according to size of the fish). For a six-pound fish, let simmer slowly for about twenty-five minutes. When done, lift carefully from the pot; put on a platter; pour some melted butter over, and put in the curve of the fish tiny boiled marbles of potato that have been put in some butter and sprinkled with chopped parsley. Garnish the fish with lemons around and some parsley at its mouth. Serve with egg sauce a la Bregitta for dinner.
Stuffed Mackerel with Lobster a la Chateaubriand Maquereau farci de Homard, a la Chateaubriand
Open the fish in front; split; remove bone; wash and clean well; stuff with lobster stuffing; rub it over with salad oil; sprinkle with pepper and salt; put on a broiler and broil until well done — about
ten to fifteen minutes. When done, turn out on a pan; glaze with brown glaze; decorate with a strip of cream sauce all around to make it look artistic; make an eye of lemon and truffles and put in its place. Put on a nice paper doily. Garnish with parsley in its mouth — lobster claws and lemon all around. Serve, with a lobster newbourg sauce and cucumber tomato salad, for dinner or luncheon.
Stuffing. One and a half pounds cooked lobster. Grind through machine once or twice; add to each cup of the lobster two tablespoons cream sauce, two tablespoons sherry, and white of one egg. Mix all together. Stuff the mackerel.
Steamed Mackerels a la Meuniere Maquereaux cuits a la vapeur, a la Meuniere
Select small young baby mackerels, weighing each about half pound; clean and wash; curve by putting a toothpick through mouth and tail and tying them with a string [unless there are so many that they can be put close together and will keep one another in shape]; put in the pan some water, Rhine wine, bay leaves, pepper, and salt — not so much as to cover the mackerels. Put a tight cover over the pan and leave in oven to steam from ten to fifteen minutes. When done, glaze with a nice brown glaze; lift them carefully on the platter — body part in, and the head and tail out; put in each curve of the fish a piece of lemon placed on a thin slice of tomato, and in the centre. Serve, with a thick meuniere sauce, for dinner.
Broiled Spanish Mackerels a la Meuniere
Maquereaux Espagnols grilles, a la Meuniere
Records on this page
Boiled Mackerel a la BregittaStuffed Mackerel with Shrimps a la ZebraStuffed Mackerel with Lobster a la ChateaubriandSteamed Mackerels a la MeuniereBroiled Spanish Mackerels a la Meuniere