Select small young mackerels; clean and wash well; open in front
and remove bone; put them together in their natural shape; rub
over with salad oil✪ Broiled Spanish Mackerels a la Meuniere; put on a broiler and broil until golden brown;
glaze with a nice thick brown glaze; then arrange them carefully
on the platter on a bias and pour a meuniere sauce all around. Gar¬
nish with lemons and parsley. Serve with cucumber salad. Fish
dish for dinner.
Stuffed Spanish Mackerel a la Sicilienne
Maquereau Espagnol iarci, a la Sicilienne
Wash a mackerel clean; split in halves; remove all bones; make
a mousse of one half of the mackerel; cover the other half mackerel
with the mousse; color part of the mousse with the orange coloring;
decorate all around from head to tail, waving the mousse through
AMERICAN COOK BOOK
a fancy tube; then make the shape of a head by dividing it with
the mousse; make an eye of lemon and truffles; put strips of the
mousse on a bias across the fish, with strips of chopped truffles✪ Stuffed Spanish Mackerel a la Sicilienne in
between each with butter and sherry in pan; put in oven and
cook— well covered — for about twenty minutes. When done, place
on a hot platter; garnish with tomatoes, lemon, and parsley.
Serve with a meatelote, hollandaise, lobster, or shrimp sauce. [If
lobster or shrimp sauce, garnish with the claws or unpeeled shrimps.]
Fish dish for dinner.
Mackerel ( Maquereau ) a la Royal
First filletthe mackerel (takecarenot to tear the skin), leaving some
of the meat on. Butter a fish mould — curved or straight; pour in
two teaspoons sweet oil; line the mould with the skin; make a
mousse of salmon or striped bass, add to each cup of mousse one
tablespoon chopped cooked shallots, one tablespoon chopped
parsley, one tablespoon cooked very fine-chopped green pepper,
one tablespoon Spanish pepper — the green peppers, shallots, and
parsley have to be mixed in with the mousse; when filling the
mould, put the Spanish mackerel — cut in strips — in the layers
between the mousse until mould is full. If some skin is left,
put that on the top; put in a pan in hot water; cook in oven slowly
from twenty to twenty-five minutes. When ready, turn out; glaze
with a thin brown glaze made from some fish stock; color with
kitchen bouquet; flavor with lemon juice. Put an eye of lemon
and truffle on the fish. Garnish with parsley, tomatoes, and
lemons, all around. Serve with a hollandaise, newbourg, or sauterne
sauce. Fish dish for dinner.
Fried Mackerel {Maquereau frit) a la Tartare
Select small-sized mackerels; clean and wash well; dip in egg and
bread crumbs, and fry in hot fat; sprinkle with pepper and salt
while frying. When done, remove carefully from pan, so as not
to let it break; put on a paper doily. Garnish with parsley. Serve
with bearnaise sauce filled in baskets of lemons all around and cu¬
cumber salad for dinner.
Stuffed Baked Mackerel a la Philadelphienne
Maquereau farci et cuit au four, a la Philadelphienne
Wash and clean the mackerel; open on side; bone and stuff.
Put on a buttered pan, with the cut side down, and sprinkle with
pepper and salt; add some sherry. Bake in oven twenty-five to
thirty minutes — well covered. When done, glaze with a thick
THE SWEDISH, FRENCH,
✪ Stuffed Baked Mackerel a la Philadelphienne
Page 102 · 3 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
Select small young mackerels; clean and wash well; open in front and remove bone; put them together in their natural shape; rub over with salad oil; put on a broiler and broil until golden brown; glaze with a nice thick brown glaze; then arrange them carefully on the platter on a bias and pour a meuniere sauce all around. Garnish with lemons and parsley. Serve with cucumber salad. Fish dish for dinner.
Stuffed Spanish Mackerel a la Sicilienne Maquereau Espagnol farci, a la Sicilienne
Wash a mackerel clean; split in halves; remove all bones; make a mousse of one half of the mackerel; cover the other half mackerel with the mousse; color part of the mousse with the orange coloring; decorate all around from head to tail, waving the mousse through
a fancy tube; then make the shape of a head by dividing it with the mousse; make an eye of lemon and truffles; put strips of the mousse on a bias across the fish, with strips of chopped truffles in between each with butter and sherry in pan; put in oven and cook— well covered — for about twenty minutes. When done, place on a hot platter; garnish with tomatoes, lemon, and parsley. Serve with a meatelote, hollandaise, lobster, or shrimp sauce. [If lobster or shrimp sauce, garnish with the claws or unpeeled shrimps.] Fish dish for dinner.
Mackerel ( Maquereau ) a la Royal
First filletthe mackerel (takecarenot to tear the skin), leaving some of the meat on. Butter a fish mould — curved or straight; pour in two teaspoons sweet oil; line the mould with the skin; make a mousse of salmon or striped bass, add to each cup of mousse one tablespoon chopped cooked shallots, one tablespoon chopped parsley, one tablespoon cooked very fine-chopped green pepper, one tablespoon Spanish pepper — the green peppers, shallots, and parsley have to be mixed in with the mousse; when filling the mould, put the Spanish mackerel — cut in strips — in the layers between the mousse until mould is full. If some skin is left, put that on the top; put in a pan in hot water; cook in oven slowly from twenty to twenty-five minutes. When ready, turn out; glaze with a thin brown glaze made from some fish stock; color with kitchen bouquet; flavor with lemon juice. Put an eye of lemon and truffle on the fish. Garnish with parsley, tomatoes, and lemons, all around. Serve with a hollandaise, newbourg, or sauterne sauce. Fish dish for dinner.
Fried Mackerel {Maquereau frit) a la Tartare
Select small-sized mackerels; clean and wash well; dip in egg and bread crumbs, and fry in hot fat; sprinkle with pepper and salt while frying. When done, remove carefully from pan, so as not to let it break; put on a paper doily. Garnish with parsley. Serve with bearnaise sauce filled in baskets of lemons all around and cucumber salad for dinner.
Stuffed Baked Mackerel a la Philadelphienne
Maquereau farci et cuit au four, a la Philadelphienne
Wash and clean the mackerel; open on side; bone and stuff. Put on a buttered pan, with the cut side down, and sprinkle with pepper and salt; add some sherry. Bake in oven twenty-five to thirty minutes — well covered. When done, glaze with a thick
Records on this page
Broiled Spanish Mackerels a la MeuniereStuffed Spanish Mackerel a la SicilienneStuffed Baked Mackerel a la Philadelphienne