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Coquille of Pompano with Crab a la Bearnaise
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
Nutrition per serving
21Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein2.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol6.3 mg
Sodium8.1 mg
Potassium48 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium3.4 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.9 mcg
Choline6.4 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 119. The excerpt below is the record exactly as published.
Coquille of Pompano with Crab a la Bearnaise Coquille de Pompano au Crabe, a la Bearnaise Scrape and wash the pompano well; fillet it and cut round pieces about three inches around and one and a half inches across; put on a buttered pan with sherry, pepper, and salt; cook in oven for about six to eight minutes. In the meantime, have some shells well hot; put a piece of pompano in each shell; cover with a thick bearnaise sauce; put in oven a second; cut long strips of truffles; put a cross of the truffles on each. Put around the pompano in each shell two teaspoons of hot crab meat
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