Bluefish with Fines Herbes

Ingredients

• a bluefish
• 1 even teaspoonful seasoning salt
• 2 ounces of butter
• 2 fine-chopped onions
• 1/2 cupful fine-chopped mushrooms
• 1/2 tablespoonful fine-chopped parsley
• 6 sheets of white paper heart-shape

Method

1. 1

   Prepare the bluefish as in the previous recipe, season, and set aside.

2. 2

   Melt butter, cook onions, add mushrooms and seasoning, then add parsley.

3. 3

   Spread herbs on buttered paper, place fish on top, cover with more herbs, twist edges, and bake until swollen and brown.

4. 4

   Serve with potatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 150. The excerpt below is the record exactly as published.

Blueflsh with Fines Herbes.— Prepare a bluefish as in fore- going recipe, season with pepper and salt, sprinkle over the juice of 1 lemon, and set aside. Melt 2 ounces of butter in a small saucepan, add 2 fine-chopped onions, cook 3 minutes ; then add Vt cupful fine-chopped mushrooms (and, if handy, 2 chopped truffles) ; season with 1 even teaspoonful seasoning salt, cook and stir 5 min- utes ; remove from fire, and add Y^ tablespoonf ul fine-chopped pars- ley. Cut 6 sheets of white paper heart-shape

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