over with salt and pepper, and roll them in olive oil. Lay
the Mackerel on a double gridiron, place them over a
clear fire, turn constantly, and broil for about ten minutes.
When cooked, lay them, the cut part upwards, on a hot
dish, over which has been spread a fancy-edged dish-paper
or folded napkin, put a small lump of maitre-d’hotel butter
on the top of each, garnish with cut lemons, and serve
without delay.
Mackerel a I'ltalienne. — Put the milt and roe of a large
Mackerel into a stewpan with a little salt and 2 teaspoon-
fuls of vinegar, and pour in water to cover them. Place
the stewpan over a slow fire until the water boils, then
drain the milt and roe, pound them in a mortar, together
with half their quantity of butter, and season with 1 tea-
spoonful each of minced parsley, grated lemon-peel, and
lemon-juice, and a small quantity of cayenne pepper. Have
some slices of black or German rye-bread, butter them,
spread the mixture over, cut into strips, lay them on a
dish that has been spread with a folded napkin or an or-
namental dish-paper, and serve. A few sprigs of parsley
here and there improve the appearance of the dish.
Mackerel Bouchees au Laitance. — Put a lump of butter
into a saute-pan, melt it, then put in the soft roes of
two Mackerel, 1 teaspoonful each of chopped parsley and
lemon-juice ; fry them over a moderate fire for five minutes,
then turn, and fry the other side. When done, cut the
roes into small squares, put them again in the saute-pan
with 1 breakfast-cupful of white sauce, J breakfast-cupful
of broth, a small quantity of sugar, and about £ teacupful
of cream. Stir the above mixture over the fire, taking care
not to break the roes. Prepare some puff paste, roll it out
to about Jin. in thickness, then with a fluted tin cutter,
about Him in dieamter, cut the paste into rounds. Sprinkle
some water over a baking-sheet, lay the bouchees on it, and
brush them over with a paste-brush dipped in beaten eggs.
Cut a circular incision in the centre of each round with a
plain tin cutter, dipping the cutter in hot water each time.
Bake the bouchees for about twenty minutes in a quick
oven, keeping the door closed as much as possible. When
cooked, lift the inner circle off each bouchee, and scoop
out the soft paste, leaving them quite hollow. Fill them
with the Mackerel roes, put the lids on again, arrange them
on a folded table-napkin or an ornamental dish-paper on a
hot dish, and serve. A little parsley arranged on it improves
the look of the dish.
Mackerel Fricassee. — Clean and wash a Mackerel, and
remove the skin by cutting through it round the head and
pulling it off'. Cut off the fillets, trim them to an oblong
shape, put them in a dish, and pour over a little sauce.
In the meantime, put the fish-bones in a saucepan with
the thin rind of a lemon, a few stalks of parsley, and a
little water, and cook gently for about thirty minutes.
Strain the bone liquor into the basin with the fillets. Arrange
the fillets at the bottom of a saucepan, pour over the bone
liquor, and simmer gently for from ten to fifteen minutes.
When the fish is nearly done, sprinkle it over with a
little salt and pepper, and add 1 table-spoonful of chopped
parsley, 1 gill of cream, and 2oz. of butter worked into 1
table-spoonful of Hour✪ Mackerel Bouchees au Laitance.
Page 440 · 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
over with salt and pepper, and roll them in olive oil. Lay the Mackerel on a double gridiron, place them over a clear fire, turn constantly, and broil for about ten minutes. When cooked, lay them, the cut part upwards, on a hot dish, over which has been spread a fancy-edged dish-paper or folded napkin, put a small lump of maitre-d’hotel butter on the top of each, garnish with cut lemons, and serve without delay.
Mackerel a I'ltalienne. — Put the milt and roe of a large Mackerel into a stewpan with a little salt and 2 teaspoonfuls of vinegar, and pour in water to cover them. Place the stewpan over a slow fire until the water boils, then drain the milt and roe, pound them in a mortar, together with half their quantity of butter, and season with 1 teaspoonful each of minced parsley, grated lemon-peel, and lemon-juice, and a small quantity of cayenne pepper. Have some slices of black or German rye-bread, butter them, spread the mixture over, cut into strips, lay them on a dish that has been spread with a folded napkin or an ornamental dish-paper, and serve. A few sprigs of parsley here and there improve the appearance of the dish.
Mackerel Bouchees au Laitance. — Put a lump of butter into a saute-pan, melt it, then put in the soft roes of two Mackerel, 1 teaspoonful each of chopped parsley and lemon-juice ; fry them over a moderate fire for five minutes, then turn, and fry the other side. When done, cut the roes into small squares, put them again in the saute-pan with 1 breakfast-cupful of white sauce, J breakfast-cupful of broth, a small quantity of sugar, and about £ teacupful of cream. Stir the above mixture over the fire, taking care not to break the roes. Prepare some puff paste, roll it out to about Jin. in thickness, then with a fluted tin cutter, about Him in dieamter, cut the paste into rounds. Sprinkle some water over a baking-sheet, lay the bouchees on it, and brush them over with a paste-brush dipped in beaten eggs. Cut a circular incision in the centre of each round with a plain tin cutter, dipping the cutter in hot water each time. Bake the bouchees for about twenty minutes in a quick oven, keeping the door closed as much as possible. When cooked, lift the inner circle off each bouchee, and scoop out the soft paste, leaving them quite hollow. Fill them with the Mackerel roes, put the lids on again, arrange them on a folded table-napkin or an ornamental dish-paper on a hot dish, and serve. A little parsley arranged on it improves the look of the dish.
Mackerel Fricassee. — Clean and wash a Mackerel, and remove the skin by cutting through it round the head and pulling it off'. Cut off the fillets, trim them to an oblong shape, put them in a dish, and pour over a little sauce. In the meantime, put the fish-bones in a saucepan with the thin rind of a lemon, a few stalks of parsley, and a little water, and cook gently for about thirty minutes. Strain the bone liquor into the basin with the fillets. Arrange the fillets at the bottom of a saucepan, pour over the bone liquor, and simmer gently for from ten to fifteen minutes. When the fish is nearly done, sprinkle it over with a little salt and pepper, and add 1 table-spoonful of chopped parsley, 1 gill of cream, and 2oz. of butter worked into 1 table-spoonful of Hour.
Records on this page
Mackerel Bouchees au LaitanceMackerel FricasseeMackerel Roes in Cases