Bfaquereaux, Sauce aux Groseilles (Mackerel with Gooseberry Sauce)

Ingredients

• the fillets from two mackerel
• half a pint of gooseberries
• a good sized piece of butter
• a tablespoonful of good white stock
• a pinch of flour

Method

1. 1

   Prepare mackerel fillets, sprinkle with pepper and salt, and cook in a greased tin.

2. 2

   For the sauce, boil gooseberries, drain, sieve, and mix with butter, flour, and stock.

3. 3

   Warm until hot and of the right consistency.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 18. The excerpt below is the record exactly as published.

faquereaux, Sauce aux Groseilles (Mackerel with Gooseberry Sauce). — Take the fillets from two mackerel, cut them in two, remove the skin, trim the fillets neatly, sprinkle them freely with pepper and salt, and place them side by side to cook in the oven in a well greased tin with a buttered paper over them. When they are done arrange them carefully in a dish, serving them with the following sauce in the centre : Take half a pint of gooseberries not quite ripe, boil them in water, then drain them, pass them through a hair sieve, and mix them with a good sized piece of butter. Warm the whole in a aaucepan, adding a pinch of flour, and pepper and salt to taste, with a tablespoonful of good white stock

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