Filets de Barbue ci la Grand Due

Ingredients

• 1 good-sized brill
• Remove the dark skin of one good-sized brill, fillet it
• season with pepper and salt
• two tablespoonfuls of sweet oil
• a dessert-spoonful of finely chopped parsley and chives
• two ounces of butter
• some well reduced veloutee sauce (No. 206)
• 1 egg
• panurette for crumbing
• frying-fat
• fried parsley

Method

1. 1

   Fillet the brill, remove the skin, flatten the thick ends of the fillets and cut into eight to ten neat oblong pieces of even size.

2. 2

   Season and cover one side of each with fish forcemeat mixed with the herbs; roll up and place them in buttered paupiette rings, range them in a buttered saute-pan containing the white stock.

3. 3

   Cover with a buttered paper and cook for about fifteen minutes in the oven.

4. 4

   When done, take up, let them cool a little and then remove the rings.

5. 5

   Dip each paupiette in beaten egg and roll in panurette or brown crumbs.

6. 6

   Fry in deep fat a golden colour, drain, dish up in a circle on a hot dish, garnish with fried parsley, placed in the centre of the dish, and send to table with a boat of hot Marseillaise sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 169. The excerpt below is the record exactly as published.

Filets de Barbue ci la Grand Due. — Remove the dark skin of one good-sized brill, fillet it, and cut each fillet into neat pieces of convenient size ; trim them neatly. Place them in a large earthenware dish, season with pepper and salt, sprinkle with a few drops of lemon-juice, two tablespoonfuls of sweet oil, and a dessert- spoonful of finely chopped parsley and chives. Allow the fillets to soak for at least one hour. Have ready some well reduced veloutee sauce (No. 206), let it cool a little, then dip each fillet in the sauce so as to well mask them. When the sauce has set, cover with fine bread-crumbs, then dip in beaten egg and crumb again. Shape and smooth the fillets. Dissolve two ounces of butter in a saute-pan, place the fillets in it, and fry over a quick fire ; as each side acquires a light-brown colour turn carefully with the blade of a knife so as to allow the other side to colour. Drain the fillets on a cloth, dish them up in a circular row on a round dish, and keep hot. Warm up a gill of veloutee sauce, add a dessertspoonful of finely grated horseradish, a tablespoonful of well reduced tomato pulp, and a tablespoonful of cream ; when hot add a dozen cleaned and blanched mussels and a few bearded oysters, let these get thoroughly hot, but do not let the sauce boil again. Put the garniture in the centre of the dish, sprinkle with a little chopped parsley, and pour the sauce round the base of the dish. When brill is not. obtainable, 'plaice or turbot may be substituted. 524. Filets de Barbue a la Madeleine (. Fillets of Brill, Madeleine Style). — 1 brill, \ lb. whiting forcemeat (No. 400), 1 tea- spoonful finely chopped green herbs, £ oz. butter, seasoning, ^ gill rich white stock, 1 egg, “ panurette ” for crumbing, frying -fat, fried parsley

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