Fillet of Pompano a la Hollandaise
From The Swedish, French, American cook book, 1918
Serves 1
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.
Filet de Pompano) a la Hollandaise Scrape and wash a pompano well, and fillet it. Put on a buttered pan all the fillets together arranged in the shape of a fish. [This dish can be made as large as for eight to ten people.] Add one fillet to the other, pointing them on each end — the head wider than the tail. Put sherry, or white wine, with some fish broth in the pan; steam (according to size of the fish) from ten to fifteen minutes— well covered. Take out; decorate with chopped parsley and truffles on a bias, meeting in the centre and going to each side; make an eye of lemon and truffle. Serve with hollandaise sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.