Fillets of Gurnet a la Maitre d’Hotel

Ingredients

• four small Gurnets
• a little butter
• a little salt
• a little pepper
• minced parsley
• lemon-juice
• 12 tablespoonfuls of warmed butter
• 2 tablespoonfuls of white sauce
• a pat of butter
• sugar
• salt
• 4 tablespoonfuls of milk

Method

1. 1

   Take off the skin and cut off the fillets of four small Gurnets.

2. 2

   Put them in a saute-pan with a little butter, add salt, pepper, minced parsley, and lemon juice.

3. 3

   Cook over a slow fire for about five minutes, turn the fillets, and cook for another five minutes.

4. 4

   Arrange on a dish, add warmed butter and white sauce to the pan, sprinkle in more parsley and lemon juice, and boil for ten minutes.

5. 5

   Add a pat of butter, sugar, salt, and milk.

6. 6

   Stir well, pour over the fillets, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 23. The excerpt below is the record exactly as published.

2 table-spoonfuls of white sauce, C table-spoonfuls of warmed butter, 4 table-spoonfuls of veal broth, 1 tea- spoonful of" chopped mushrooms, | teaspoonful of parsley also chopped, a little lemon-juice, and 2 table-spoonfuls of cream. Mix well, put the fish on a dish, and pour over the sauce. Fillets of Gurnet a la Maitre d’Hotel. — Take off the skin, and cut off the fillets of four small Gurnets ; put them in a saute-pan with a little butter, and add a little salt, pepper, minced parsley, and lemon-juice to season. Place the pan over a slow fire for about five minutes; turn the fillets, and cook them on the other side for another five minutes ; then put them in a circle on a dish. Add 12 table-spoonfuls of warmed butter and 2 table-spoonfuls of white sauce to the liquor in the pan, sprinkle in a little more chopped parsley and lemon-juice, and boil over a quick fire for ten minutes ; then add a pat of butter, sugar, and salt, and mix in 4 table- spoonfuls of mil

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