Alsatian Fish

Ingredients

• two tablespoonfuls of oil
• one tablespoonful of flour
• some parsley
• two cloves of garlic
• Season the fish with salt
• and pepper

Method

1. 1

   Heat two tablespoonfuls of oil and thicken with one tablespoonful of flour.

2. 2

   Remove from the fire and thin out with boiling water.

3. 3

   Chop fine some parsley, onions and two cloves of garlic, and add to the pan.

4. 4

   Season the fish with salt and pepper, place in the sauce, and cook for about twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 232. The excerpt below is the record exactly as published.

Alsatian fish Roast ribs of beef Canned asparagus, Hollandaise Rissolees potatoes Escarole salad Lemon pie, special Coffee Potage Livonien. In a casserole put one onion chopped fine, and three ounces of butter. Simmer until yellow. Then add one-quarter of a pound of sliced sorrel and one-half pound of sliced spinach. Simmer again for ten minutes. Then add one quart of chicken broth and one large cup of cream sauce. Boil one-half hour. Season well, and serve. Smoked Alaska black cod in cream. Remove the skin from two pounds of smoked Alaska black cod. Cut in pieces two inches square, lay in a saute pan, add one pint of thick table cream and boil for five minutes. Then thicken with the yolks of two eggs mixed with a little cream. Serve in a chafing dish. Alsatian fish. Heat two tablespoonfuls of oil and thicken with one table- spoonful of flour. Remove from the fire and thin out with boiling water. Chop fine some parsley, onions and two cloves of garlic, and add to the pan. Season the fish with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.