Fillet of Pompano a la Newbourg
From The Swedish, French, American cook book, 1918
Serves 2
Can also be served inside patties or noodle borders.
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 119. The excerpt below is the record exactly as published.
Filet de Pompano) a la Newbourg Scrape, wash, and fillet the pompano; put in a buttered pan with some sherry, pepper, and salt; cook — covered — until golden brown on both sides; cut in small pieces; put on a platter; cover with newbourg sauce. Serve with half moons of puff paste
Cook this with the app: pantry check, scaling, and the assistant.