Cold Fish a la Michels

Ingredients

• one spoonful of olive oil
• a small onion chopped very fine
• one chopped clove of garlic
• a spoonful of flour
• two and one-half cups of water
• about two pounds of any kind of fish
• season with salt
• season with pepper
• some chopped parsley

Method

1. 1

   Fry onion in olive oil until yellow, add garlic and flour, cook until yellow.

2. 2

   Add water, season, and boil.

3. 3

   Add fish and parsley, boil for thirty minutes.

4. 4

   Serve cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 144. The excerpt below is the record exactly as published.

Cold fish a la Michels Griddle cakes Lemon pie Kidneys saute, au Madere Buttermilk Rolls Coffee Coffee DINNER Little Neck clams Sorrel soup, with rice Lyon sausages Frogs' legs, saute a sec Tournedos, Vaudeville Sybil potatoes Watercress salad Compote of gooseberries Assorted cakes Coffee Cold fish a la Michels. Put in a casserole one spoonful of olive oil and a small onion chopped very fine. Fry until yellow, and then add one chopped clove of garlic and a spoonful of flour. Cook this until yellow ; then add two and one-half cups of water, season with salt and pepper, and boil for two minutes. Then add about two pounds of any kind of fish cut in pieces about two inches square, and some chopped parsley

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