Baked Weaver or Sea-Dragon

Ingredients

• Clean eight fine weavers
• fresh butter about half an inch thick
• sprinkle with salt
• and pepper
• Chop equal quantities of mushrooms, eschalots, and parsley very fine
• a tumblerful of white wine
• the same quantity of stock
• a table-spoonful of flour
• sprinkle with grated bread-crust
• put a few pieces of butter about the size of a filbert

Method

1. 1

   Clean the weavers, cut off their fins, line a dish with fresh butter, sprinkle with salt and pepper, and lay the fish on it.

2. 2

   Warm chopped mushrooms, eschalots, and parsley with a little butter, white wine, and stock, stir in flour, cook for twenty minutes, and pour over the fish.

3. 3

   Sprinkle with grated bread-crust, add pieces of butter, and bake for twenty minutes.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 56. The excerpt below is the record exactly as published.

Baked weaver or sea-dragon. Canetons rôtis. Roast duckling. Petits pois à la française. Green peas à la française. Œufs aux pistaches. Eggs with pistachio nuts. Baked weaver or sea-dragon. Clean eight fine weavers, cut off their fins (be careful not to prick your fingers with them, as they are most poisonous), line an oval tin or plated dish with fresh butter about half an inch thick, sprinkle with salt and pepper, and lay the fish on it. Chop equal quantities of mushrooms, eschalots, and parsley very fine, warm with a little butter, a tumblerful of white wine, the same quantity of stock (if for fast day use water), and stir in a table-spoonful of flour; cook for twenty minutes, stir with a wooden spoon, and pour over the weavers; sprinkle with grated bread-crust, put a few pieces of butter about the size of a filbert

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