Fillets of Gurnet a l’ltalienne

Ingredients

• a little butter
• 1 teaspoonful of chopped shallots
• 2 tablespoonfuls of white wine
• 2 tablespoonfuls of white sauce
• C tablespoonfuls of warmed butter
• 4 tablespoonfuls of veal broth
• 1 teaspoonful of chopped mushrooms
• 1 teaspoonful of parsley also chopped
• a little lemon-juice
• 2 tablespoonfuls of cream

Method

1. 1

   Skin a couple of Gurnets, cut off the fillets, and put them into a saute-pan with a little butter; sprinkle them with salt and pepper, and pour over the juice of half a lemon.

2. 2

   Cook the fillets until quite white.

3. 3

   Take them out, add shallots and white wine to the pan, stir for a minute, then add white sauce, warmed butter, veal broth, mushrooms, parsley, lemon juice, and cream.

4. 4

   Mix well, put the fish on a dish, and pour over the sauce.

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.

Fillets of Gurnet a l’ltalienne. — Skin a couple of Gurnets, cut off the fillets, and put them into a saute-pan with a little butter ; sprinkle them with salt and pepper, and pour over the juice of half a lemon. Place the pan on the fire, and cook the fillets until quite white. Take them out, and put 1 teaspoonful of chopped shallots in the pan with 2 table- spoonfuls of white wine ; stir it over the fire for a minute, and add 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

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