Baked Gurnet

Ingredients

• a Gurnet
• 1 wineglassful of sherry
• 2 tablespoonfuls of chopped shallots
• an egg
• breadcrumbs
• 12 tablespoonfuls of brown sauce
• 4 tablespoonfuls of good broth
• 1 tablespoonful of essence of anchovy
• 1 teaspoonful of moist sugar

Method

1. 1

   Scale and clean a Gurnet, fill its belly with veal stuffing, sew it up, and truss it.

2. 2

   In a sauté pan, add butter, sherry, and shallots.

3. 3

   Brush the fish with egg, cover with breadcrumbs, and place in the pan.

4. 4

   Bake in a hot oven for about thirty minutes.

5. 5

   Remove, add brown sauce, broth, essence of anchovy, and sugar to the pan liquor, boil for five minutes, and serve hot.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 22. The excerpt below is the record exactly as published.

Baked Gurnet. — ( 1) Scale and clean a Gurnet, and fill its belly with veal stuffing ; sew it up ( see Fish), and truss it with its tail in its mouth. Put a little butter in a saute- pan, and add 1 wineglassful of sherry and 2 table- spoonfuls of chopped shallots. Brush the fish over with egg, cover with breadcrumbs, and put a few pieces of butter over it. Place the fish in the pan, and put it in a hot oven for thirty minutes or so. Take it out when done, remove the packing, and place it on a dish. Add 12 table-spoonfuls of brown sauce to the liquor in the saute-pan, and 4 table-spoonfuls of good broth, table- spoonful of essence of anchovy, and i teaspoonful of moist sugar.

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