Pereh broiled k rAmerleaine.— Scale, clean, wash, and
dry the fish ; if large, split in two and broil over a clear fire ; when
done remove to a warm dish. Stir 2 ounces of butter with 1 even
tablespoonful salt and Vg teaspoonful white pepper ✪ Perch Broiled a l'Américaine to a cream^
spread it over the fish, set the dish for a minute in a hot oven, and
serve ; garnish with cut lemon and green parsley.
Pereh broiled & la Fran^ aise.— Bemove all skin and bones
from a good-sized fish, cut the meat into 2Vr inch-long pieces, pare
them nicely, season with salt and lemon juice, lay some slices of
onion and parsley between them, cover, and set aside 1 hour. Then
wipe the pieces dry, dip into melted butter, then into fine bread
crumbs✪ Perch Broiled a la Française, lay on a hot broiler, and broil over a slow fire on both sides
light brown and well done. Serve with tomato sauce, or lay them
on a round dish like a border and pour in the center a rago6t of
214 SEA FOOD, Etc.
oystera or lobster ; or serve with any other kind of sauce. All fiah
of delicate meat may be prepared the same way.
Perch stewed & PAnglaise.— Glean, wash, and dry the fish ;
lay in a stewpan, add salt, a bouquet, some whole pepper, 1 clove
of bruised garlic, half water and half sherry wine✪ Perch Stewed a l'Anglaise enough to cover
the fish ; stew slowly till tender. When done take the fish out, lay
on a long dish ; thicken the gravy with a piece of butter rolled in
flour; strain, add 1 tablespoonful anchovy essence, and pour over
the fish.
Percli^ Fried. — Scale and clean the fish and, if small, fry whole ;
if large, split it and cut each side in 2 pieces, sprinkle with salt^
roll in fiour, and fry in hot lard or pork. Or dip into beaten egg
and then in cracker dust or bread crumbs, and fry.
Perch k la Mattre d^Hdtel.— After the fish is cleaned remore
skin and bones, cut the meat into 2-inch-square pieces, shape, and
lay them in a thickly buttered pan; season with salt and lemon
juice and cover with buttered paper. Shortly before serving, set the
pan in the oven and bake until done ; lay the fish for a few minutes
on white blotting paper to absorb the butter. Serve on a warm dish
with sauce i la maitre d'h6tel poured over. All fish of delicate
meat can be prepared in the same way.
Perch k la Polonaise. — After the fish has been well washed
and cleaned pour over some vinegar, put it into a fish kettle of boiling
salted water to which a little vinegar has been added. When boil-
ing again draw the kettle to the side of stove and let it stand half
covered about 10 to 20 minutes, until done. When done lay the fish
on a warm, long dish ; chop fine 2 hard-boiled eggs, add them to 4
ounces melted butter, the juice of Vt lemon, 1 teaspoonful fine*
chopped parsley, and Yg teaspoonful nutmeg ; pour this over the fish
and serve.
Fillets de Perches it la Villeroi.— Remove the skin and
bones of a well-cleaned fish, cut the meat into small fillets about 2
inches square, sprinkle with a little salt, and fry slowly in biittei
PERCH. 215
haU done. After cooling off dip each piece first into thickly
boiled Yilleroi sauce, then in fine bread crumbs, next in beaten egg,
and lastly into fine bread crumbs again ; fry them in boiling fat to
a fine golden color. Lay the fillets for a few minutes on blotting
paper to absorb the grease ; serve on a warm dish and garnish with
fried parsley. All fish of delicate meat may be prepared in the same
way. ✪ Perch k la Polonaise
Page 143 · 7 recipe records on this page
Presented as published in 1914. 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
Perch broiled à l'Américaine.— Scale, clean, wash, and dry the fish ; if large, split in two and broil over a clear fire ; when done remove to a warm dish. Stir 2 ounces of butter with 1 even tablespoonful salt and Vg teaspoonful white pepper to a cream; spread it over the fish, set the dish for a minute in a hot oven, and serve ; garnish with cut lemon and green parsley.
Perch broiled à la Française.— Remove all skin and bones from a good-sized fish, cut the meat into 2Vr inch-long pieces, pare them nicely, season with salt and lemon juice, lay some slices of onion and parsley between them, cover, and set aside 1 hour. Then wipe the pieces dry, dip into melted butter, then into fine bread crumbs, lay on a hot broiler, and broil over a slow fire on both sides light brown and well done. Serve with tomato sauce, or lay them on a round dish like a border and pour in the center a ragout of
oystera or lobster ; or serve with any other kind of sauce. All fiah of delicate meat may be prepared the same way.
Perch stewed à l'Anglaise.— Clean, wash, and dry the fish ; lay in a stewpan, add salt, a bouquet, some whole pepper, 1 clove of bruised garlic, half water and half sherry wine enough to cover the fish ; stew slowly till tender. When done take the fish out, lay on a long dish ; thicken the gravy with a piece of butter rolled in flour; strain, add 1 tablespoonful anchovy essence, and pour over the fish.
Perch, Fried. — Scale and clean the fish and, if small, fry whole ; if large, split it and cut each side in 2 pieces, sprinkle with salt^ roll in fiour, and fry in hot lard or pork. Or dip into beaten egg and then in cracker dust or bread crumbs, and fry.
Perch à la Maître d'Hôtel.— After the fish is cleaned remore skin and bones, cut the meat into 2-inch-square pieces, shape, and lay them in a thickly buttered pan; season with salt and lemon juice and cover with buttered paper. Shortly before serving, set the pan in the oven and bake until done ; lay the fish for a few minutes on white blotting paper to absorb the butter. Serve on a warm dish with sauce i la maitre d'h6tel poured over. All fish of delicate meat can be prepared in the same way.
Perch à la Polonaise. — After the fish has been well washed and cleaned pour over some vinegar, put it into a fish kettle of boiling salted water to which a little vinegar has been added. When boiling again draw the kettle to the side of stove and let it stand half covered about 10 to 20 minutes, until done. When done lay the fish on a warm, long dish ; chop fine 2 hard-boiled eggs, add them to 4 ounces melted butter, the juice of Vt lemon, 1 teaspoonful fine chopped parsley, and Yg teaspoonful nutmeg ; pour this over the fish and serve.
Fillets de Perches à la Villeroi.— Remove the skin and bones of a well-cleaned fish, cut the meat into small fillets about 2 inches square, sprinkle with a little salt, and fry slowly in butter
PERCH. 215
haU done. After cooling off dip each piece first into thickly boiled Villeroi sauce, then in fine bread crumbs, next in beaten egg, and lastly into fine bread crumbs again ; fry them in boiling fat to a fine golden color. Lay the fillets for a few minutes on blotting paper to absorb the grease ; serve on a warm dish and garnish with fried parsley. All fish of delicate meat may be prepared in the same way.
Records on this page
Perch FriedPerch Broiled a l'AméricainePerch a la Maitre d'HôtelPerch Broiled a la FrançaisePerch Stewed a l'AnglaisePerch k la PolonaiseFillets de Perches a la Villeroi