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Fillet of Pompano a la Marguerite
From The Swedish, French, American cook book, 1918
Serves 2
Fish dish for lunch or supper.
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 121. The excerpt below is the record exactly as published.
Filet de Pompano) a la Marguerite Scrape and wash the pompano well; fillet it and split in halves — roll about four inches around and two inches long; put in a pan with sherry, fish broth, pepper, and salt; steam for about twelve minutes. Arrange on a platter; sprinkle with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.