Braising of Fish
From A guide to modern cookery, 1909
Serves 2
May be covered with bacon while cooking.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 153. The excerpt below is the record exactly as published.
BRAISING OF FISH This method is generally applied to whole or sliced salmon, to trout, and to chicken-turbot. Sometimes the fish treated in this way is larded on one side with strips of bacon-fat, truffles, gherkins, or carrots. The mode of procedure is exactly the same as that described under the ‘‘ Braising of White Meats ’’ (No. 248). Moisten these braisings in the proportion of one- half with white wine or red wine (according as to how the fish is to be served), and for the other half use a light fish fumet
Cook this with the app: pantry check, scaling, and the assistant.