Fillets of Brill au Bleu

Ingredients

• a Brill
• two ounces of shredded onion
• two ounces of carrot
• a bunch of parsley
• a dessertspoonful of blended thyme and marjoram
• a saltspoonful of salt
• twelve peppercorns
• a joint and a half of water
• half an ounce of glaze
• a large claretglassful of sound light claret

Method

1. 1

   Cut fillets from the Brill and make broth with bones and trimmings.

2. 2

   Bring broth to boil, add fillets, and simmer for about eighteen minutes.

3. 3

   Drain fillets, keep warm, thicken broth, stir in glaze, and pour over fish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 42. The excerpt below is the record exactly as published.

A Brill has scales on both sides. Brill is always in season, and the best weigh about a pound. They can be boiled or steamed, but are much the best when filleted. Fillets of Brill au bleu. — Cut a fillet off each side of the Brill, and then make a good broth with the bones and trimmings, assisted by two ounces each of shredded onion and carrot, a bunch of parsley, a dessertspoonful of blended thyme and marjoram, a saltspoonful of salt, twelve peppercorns, and a joint and a half of water. Bring the broth to the boil once, simmer it for half an hour, strain it off into either an enamelled pan or a fire-proof earthenware pan (on no account use a tinned saucepan), set this on the fire, and as soon as boiling begins add the fillets. This will check the boiling ; as soon as it recommences modei'ate the fire to simmering, cover the pan, and add a large claretglassful of sound light claret. Let the fillets cook very slowly in the broth for about eighteen minutes. When done, drain them and place them in a very hot dish, carefully covered up. Strain the broth in which they were cooked, thicken it, stir in half an ounce of glaze

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