Bale d la Bourgeoisie

Ingredients

• Z lb. skate
• bouquet garni (No. 2)
• 1£ oz. butter
• 1 og. flour
• 1 teaspoonful lemon-juice
• 1 oniony
• | pint stock
• 1 glass white wine
• pepper
• and salt

Method

1. 1

   Wash the skate and cut in pieces; take fins and skin, and put into a pan with the stock or water, bring to the boil, and skim; add the onion sliced and bouquet, simmer half an hour, and strain.

2. 2

   Heat butter, stir the flour in it, and let brown; add stock, lemon juice, the wine, and pieces of skate; season to taste, simmer about a quarter of an hour, or until skate is cooked.

3. 3

   Dish up, reduce sauce and strain over.

4. 4

   Garnish with croutons of bread, glazed with extract of meat, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 192. The excerpt below is the record exactly as published.

bale d la bourgeoisie.— Z lb. skate, bouquet garni (No. 2), 1£ oz. butter, 1 og. flour, 1 teaspoonful lemon-juice, 1 oniony | pint stock, 1 glass white wine, pepper, and salt

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