Boiled John Dory with Prawn Sauce

Ingredients

• Put the fish in a fish-kettle with plenty of boiling water
• Skin 1 pint of fresh prawns
• pound them in a mortar together with ½ lb. of butter
• Put ½ pint of bechamel sauce into a stewpan
• with an equal quantity of butter sauce
• Pick the meat out of a small lobster

Method

1. 1

   Put the fish in a fish-kettle with boiling water and boil.

2. 2

   Skin the prawns, pound with butter, and pass through a sieve.

3. 3

   Heat bechamel and butter sauce, mix in prawns and butter until dissolved.

4. 4

   Drain the fish, place on a hot dish, cover with sauce, and sprinkle with chopped lobster.

5. 5

   Serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 169. The excerpt below is the record exactly as published.

Boiled John Dory with Prawn Sauce. — Put the fish in a fish-kettle with plenty of boiling water, and boil. Skin 1 pint of fresh prawns, pound them in a mortar together ■with Jib. of butter, and pass the mixture through a fine hair sieve. Put £ pint of bechamel sauce into a stewpan with an equal quantity of butter sauce (melted butter), and place over the fire till boiling; then mix the prawns and butter into the sauce, and stir till dissolved. Pick the meat out of a small lobster

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