Select small Spanish mackerels; stir together a little onion juice,
some chopped parsley✪ Spanish Mackerel a la Papillote, and butter. Put inside the mackerel that
has been washed well and boned; rub some butter over the mackerel;
season with pepper and salt. Put on a buttered paper; double
over the fish in a three-pointed shape in half-moon style; twist or
fold the paper so as to close it all around the open side. [If the
fish are very large and heavy, tie a string around middle of paper
so it will not loosen.] Put in a shallow pan with boiling hot fat;
cook from six to eight or ten minutes, according to size of the fish.
When done, put on a broiler to drain; leave in oven a few minutes.
Serve inside the papers. Arrange on a platter, garnish with parsley
and small half tomatoes filled with bearnaise sauce placed on slices
of lemon. Serve for lunch or supper.
Fresh Spanish Mackerel a 1 ’Allemande
Maquereau Espagnol frais a V Allemande
Select nice small mackerel; tie up in curved shape; put in a pan
with two cups milk and a little salt and pepper; let simmer slowly,
until done. In the meantime, cook all together some little shallots,
little scooped-out marbles of potatoes, and small button mush¬
rooms. When the mackerel is done, put a large tablespoon of
72
THE SWEDISH, FRENCH
butter in a saucepan and a heaping spoonful of flour; stir until well
mixed; add the milk from the mackerel; beat the sauce until nice
and creamy; flavor with some wine and some of the mushroom
juice, pepper, salt, and two spoonfuls sherry✪ Fresh Spanish Mackerel a l'Allemande. Add the vegetables
to the sauce; arrange the fish neatly on the platter — body side in
and the head and tail out. Scoop out all the vegetables; put them
in the centre; pour the sauce over the fish. Serve, very hot, for
dinner or luncheon as a fish entree.
Stuffed Mackerel with Lobster a la Hammond
Maquereau farci de Homard, a la Hammond
Take a nice-sized mackerel; clean and wash well; split in halves;
remove bone and head; put one of the fillets on a well-buttered pan
— skin down and meat up; stuff with lobster mousse; put the other
fillet on top; rub over with melted butter; add some sherry in the
pan; put in oven and cook — well covered — for about fifteen minutes.
When done, glaze with a nice brown glaze on top, and decorate
with a strip of cream sauce all around. (The mousse of lobster
must be visible all around; the fish should be from one and a half to
two inches high when stuffed.) Make a head with a strip of the
cream sauce and make an eye on the fish. Place on a platter; gar¬
nish with lemons and lobster claws✪ Stuffed Mackerel with Lobster a la Hammond all around. Serve with a lobster
newbourg sauce.
[Shrimps can be used in place of lobster; then garnish with
cooked, unpeeled shrimps.] Fish dish for dinner.
Boiled Salt Mackerel with Shirred Butter
Maquereau sale et houilli, au Beurre
Wash a salt mackerel well; leave in cold water overnight; then
put it in a pan with some water, pepper, and bay leaves; let simmer
for about ten minutes. When done lift from pan carefully; put
it on a platter; pour over the fish a cup of melted butter that has
been flavored with lemon juice and some chopped parsley✪ Boiled Salt Mackerel with Shirred Butter; garnish
with lemon all around and parsley. Serve surrounded by little,
scooped-out, boiled marbles of potatoes for breakfast.
Baked Salt Mackerel with Cream a la Philadelphienne
Maquereau sale et cuit au four, Creme a la Philadelphienne ✪ Baked Salt Mackerel with Cream a la Philadelphienne
Page 104 · 6 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 Spanish mackerels; stir together a little onion juice, some chopped parsley, and butter. Put inside the mackerel that has been washed well and boned; rub some butter over the mackerel; season with pepper and salt. Put on a buttered paper; double over the fish in a three-pointed shape in half-moon style; twist or fold the paper so as to close it all around the open side. [If the fish are very large and heavy, tie a string around middle of paper so it will not loosen.] Put in a shallow pan with boiling hot fat; cook from six to eight or ten minutes, according to size of the fish. When done, put on a broiler to drain; leave in oven a few minutes. Serve inside the papers. Arrange on a platter, garnish with parsley and small half tomatoes filled with bearnaise sauce placed on slices of lemon. Serve for lunch or supper.
Fresh Spanish Mackerel a 1 ’Allemande
Maquereau Espagnol frais a V Allemande
Select nice small mackerel; tie up in curved shape; put in a pan with two cups milk and a little salt and pepper; let simmer slowly, until done. In the meantime, cook all together some little shallots, little scooped-out marbles of potatoes, and small button mushrooms. When the mackerel is done, put a large tablespoon of
butter in a saucepan and a heaping spoonful of flour; stir until well mixed; add the milk from the mackerel; beat the sauce until nice and creamy; flavor with some wine and some of the mushroom juice, pepper, salt, and two spoonfuls sherry. Add the vegetables to the sauce; arrange the fish neatly on the platter — body side in and the head and tail out. Scoop out all the vegetables; put them in the centre; pour the sauce over the fish. Serve, very hot, for dinner or luncheon as a fish entree.
Stuffed Mackerel with Lobster a la Hammond Maquereau farci de Homard, a la Hammond
Take a nice-sized mackerel; clean and wash well; split in halves; remove bone and head; put one of the fillets on a well-buttered pan — skin down and meat up; stuff with lobster mousse; put the other fillet on top; rub over with melted butter; add some sherry in the pan; put in oven and cook — well covered — for about fifteen minutes. When done, glaze with a nice brown glaze on top, and decorate with a strip of cream sauce all around. (The mousse of lobster must be visible all around; the fish should be from one and a half to two inches high when stuffed.) Make a head with a strip of the cream sauce and make an eye on the fish. Place on a platter; garnish with lemons and lobster claws all around. Serve with a lobster newbourg sauce.
[Shrimps can be used in place of lobster; then garnish with cooked, unpeeled shrimps.] Fish dish for dinner.
Boiled Salt Mackerel with Shirred Butter
Maquereau sale et houilli, au Beurre
Wash a salt mackerel well; leave in cold water overnight; then put it in a pan with some water, pepper, and bay leaves; let simmer for about ten minutes. When done lift from pan carefully; put it on a platter; pour over the fish a cup of melted butter that has been flavored with lemon juice and some chopped parsley; garnish with lemon all around and parsley. Serve surrounded by little, scooped-out, boiled marbles of potatoes for breakfast.
Baked Salt Mackerel with Cream a la Philadelphienne Maquereau sale et cuit au four, Creme a la Philadelphienne
Records on this page
Spanish Mackerel a la PapillotePickled Mackerel a la OctaviousFresh Spanish Mackerel a l'AllemandeStuffed Mackerel with Lobster a la HammondBoiled Salt Mackerel with Shirred ButterBaked Salt Mackerel with Cream a la Philadelphienne