it over with a pinch of sale, and baste with one tablespoonful of oil.
Leave it for a few moments, then broil it on a slow fire in a double broiler
for about fifteen minutes on the flesh side, and for one minute on the skin
side, leaving the roe in the inside. Put it on a hot dish, spread a gill of
good maitre d'hotel sauce (No. 177) over, and serve with six slices of
lemon✪ Shad, broiled maitre d'hotel.
327. Shad, with Sorrel. — Select a small, fine shad, pare and scale it,
then let it steep as long as possible inamarinade composed of one tablespoon-
ful of oil, half a sliced lemon, a quarter of a bunch of parsley-roots, and
half a sliced onion. When ready, place it in a buttered stewpan, with
half a glassful of white wine, three tablespoonfuls of mushroom liquor,
also a good bouquet (No. 254). Take two handfuls of picked and washed
sorrel, mince it very fine, then put it in the stewpan with the fish, adding
a good pinch of salt and half a pinch of pepper ; cover it, and let it cook
as long as possible on a slow fire — at least two hours; then arrange the
shad on a dish. Add one tablespoonful of white roux (No. 135) to the
juice, thicken well, and pour the sauce over the fish when serving, with
some more of its own gravy in .a sauce-bowl.
328. Shad vert-pre. — Pare and scale a small, fine shad, put it on a
deep baking-dish, well buttered, and season with one pinch of salt and
half a pinch of pepper, adding two finely chopped shallots and half a glass-
ful of white wine. Cover with a piece of buttered paper, and cook in a
moderate oven for twenty-five minutes. When done, put the juice in a
saucepan, with half a pint of Allemande sauce (No. 210), a pinch of finely
chopped chervil, and a little spinach green (Breton essence, a saltspoon-
ful). Let cook again for three minutes, then pour a little of it, through a
Chinese strainer, on the fish, and serve the rest in a separate sauce-bowl.
329. Broiled Fresh Mackerel, maitre d'hotel.— Pare and split two
good-sized, fresh mackerel through the back, remove the spine, score
them slightly, and rub them with one tablespoonful of sweet oil ; season
with a pinch of salt and half a pinch of pepper, then broil them on a brisk
fire for ten minutes on the split side, and one minute on the skin side.
Lay them on a dish, pour a gill of maitre d'hotel butter (No. 145) over,
and serve with a few parsley-greens and six slices of lemon.
Broiled Spanish-mackerel are prepared in the same way.
330. Mackerel en Papillotes. — Oil three sheets of white paper a little
larger than the length of the fish. Cut six thin slices of cooked, lean ham;
lay one slice on each piece of paper, and on top a tablespoonful of cooked
fine herbs (No. 143). Select three mackerel; make four or five incisions
on each side; season with a good pinch of salt and a pinch of pepper,
divided evenly on both sides of the fish, then roll them lightly, and lay
the mackerel on top of the fine herbs; spread a tablespoonful more herbs
over each mackerel, and cover with a slice of ham. Then lift up the other
side of the paper and twist the edges together with the fingers, or a
simpler way is to fold them the same as trout (No. 316). When ready,
put them in a baking-sheet, place them in a moderate oven, and let bake
for fifteen minutes. Have a hot dish ready, and after taking them from
FISH. 1 99 ✪ Matelote of Eels a la Normande
The table
1889Page 138 · 7 recipe records on this page
Presented as published in 1889. 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
it over with a pinch of salt, and baste with one tablespoonful of oil. Leave it for a few moments, then broil it on a slow fire in a double broiler for about fifteen minutes on the flesh side, and for one minute on the skin side, leaving the roe in the inside. Put it on a hot dish, spread a gill of good maitre d'hotel sauce (No. 177) over, and serve with six slices of lemon.
327. Shad, with Sorrel. — Select a small, fine shad, pare and scale it, then let it steep as long as possible in a marinade composed of one tablespoonful of oil, half a sliced lemon, a quarter of a bunch of parsley-roots, and half a sliced onion. When ready, place it in a buttered stewpan, with half a glassful of white wine, three tablespoonfuls of mushroom liquor, also a good bouquet (No. 254). Take two handfuls of picked and washed sorrel, mince it very fine, then put it in the stewpan with the fish, adding a good pinch of salt and half a pinch of pepper ; cover it, and let it cook as long as possible on a slow fire — at least two hours; then arrange the shad on a dish. Add one tablespoonful of white roux (No. 135) to the juice, thicken well, and pour the sauce over the fish when serving, with some more of its own gravy in .a sauce-bowl.
328. Shad vert-pre. — Pare and scale a small, fine shad, put it on a deep baking-dish, well buttered, and season with one pinch of salt and half a pinch of pepper, adding two finely chopped shallots and half a glassful of white wine. Cover with a piece of buttered paper, and cook in a moderate oven for twenty-five minutes. When done, put the juice in a saucepan, with half a pint of Allemande sauce (No. 210), a pinch of finely chopped chervil, and a little spinach green (Breton essence, a saltspoonful). Let cook again for three minutes, then pour a little of it, through a Chinese strainer, on the fish, and serve the rest in a separate sauce-bowl.
329. Broiled Fresh Mackerel, maitre d'hotel.— Pare and split two good-sized, fresh mackerel through the back, remove the spine, score them slightly, and rub them with one tablespoonful of sweet oil ; season with a pinch of salt and half a pinch of pepper, then broil them on a brisk fire for ten minutes on the split side, and one minute on the skin side. Lay them on a dish, pour a gill of maitre d'hotel butter (No. 145) over, and serve with a few parsley-greens and six slices of lemon.
Broiled Spanish-mackerel are prepared in the same way.
330. Mackerel en Papillotes. — Oil three sheets of white paper a little larger than the length of the fish. Cut six thin slices of cooked, lean ham; lay one slice on each piece of paper, and on top a tablespoonful of cooked fine herbs (No. 143). Select three mackerel; make four or five incisions on each side; season with a good pinch of salt and a pinch of pepper, divided evenly on both sides of the fish, then roll them lightly, and lay the mackerel on top of the fine herbs; spread a tablespoonful more herbs over each mackerel, and cover with a slice of ham. Then lift up the other side of the paper and twist the edges together with the fingers, or a simpler way is to fold them the same as trout (No. 316). When ready, put them in a baking-sheet, place them in a moderate oven, and let bake for fifteen minutes. Have a hot dish ready, and after taking them from
Records on this page
Fillets of Sole, JoinvilleShad, broiled maitre d'hotelShad, with SorrelMatelote of Eels a la NormandeShad vert-preBroiled Fresh Mackerel, maitre d'hotelMackerel en Papillotes