Eperlans a la Anglaise

Ingredients

• 2 spoonfuls of oil
• the 1/2 of a lemon
• 2 glasses of sherry wine
• a small dove of garlic
• 2 glasses of Champagne
• a pat of butter
• another pat without flour

Method

1. 1

   Put oil into a stewpan; add salt, pepper, and lemon cut in pieces.

2. 2

   Add sherry wine and let this seasoning boil for half an hour; then put in the smelts, let them cool, drain, and pour over them the following sauce: blanch garlic in boiling water, bruise it, and put it into a stewpan with parsley and small onions hashed, and Champagne; let it boil for 5 minutes; add a pat of butter rubbed in flour, and another pat without flour, salt, and pepper; thicken the sauce, and add lemon juice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 460. The excerpt below is the record exactly as published.

perlans a la Ang- laise. — Put 2 spoonfuls of oil into a stewpan ; salt, and pepper ; the J of a lemon cut in pieces ; having taken off the skin and seeds, with 2 glasses of sherry wine ; let this seasoning boil a Jjf of an hour ; put in the smelts ; let them cool ; drain, and pour over them the following sauce : — put a small dove of garlic into boiling water to blanch; bruise it with the blade of a knife, and put it into a stewpan with parsley and small onions hashed, and 2 glasses of Champagne ; let it boil 5 minutes ; put in a pat of butter, rubbed in flour ; and another pat without flour

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