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Fillet of Pompano a la Beatrice
From The Swedish, French, American cook book, 1918
Serves 2
Fish dish for dinner.
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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 117. The excerpt below is the record exactly as published.
ilet de Pompano ) a la Beatrice Scrape and wash a pompano well; fillet it and split in halves — it would be too thick to double. Cut in pieces two and a half inches long and one and a half inches wide; stuff with shrimp mousse; double, so that the mousse shows all around. Put in a pan with sherry, pepper, and salt, put in oven to steam for about ten to twelve minutes, well covered; arrange on a foundation of rice with a holland¬ aise sauce in the centre; on each of the fillets put a mushroom
Cook this with the app: pantry check, scaling, and the assistant.