Fillets of Perch a la JolnvUle

Ingredients

• the fish
• fish forcemeat
• fine herbes
• fine-minced boiled beef's tongue
• the yolks of 2 eggs
• a little cream

Method

1. 1

   Clean, wash, dry, and skin the fish, remove the bones, cut the meat into small fillets, shape them, and put over one side a thin layer of fish forcemeat to which fine herbes and minced beef's tongue have been added; pack it even with a knife, lay the fish in a thickly buttered pan, and cover with buttered paper.

2. 2

   About 15 minutes before serving, set the pan in a hot oven and bake until the fish is done.

3. 3

   Arrange the fillets in a circle on a warm dish, pour in the center boiled asparagus tops, pour over sauce velouté, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 144. The excerpt below is the record exactly as published.

Fillets of Perch & la JolnvUle.— Clean, wash, dry, and skin the fish, remove the bones, cut the meat into small fillets, shape them, and put over one side a thin layer of fish forcemeat to which some fine herbes and fine-minced boiled beef's tongue have been added ; pack it even with a knife, lay the fish in a thickly buttered pan, and cover with a buttered paper. About 15 minutes before serving set the pan in a hot oven and bake until the fish is done. Arrange the fillets in a circle on a warm dish, pour in the center ly^ pint of boiled asparagus tops, pour over 1 pint of sauce velout^e, and serve. Perch with Oysters,— Bemove the skin and bones of a me- dium-sized perch, cut the meat into small fillets about 2Vg inches square, shape them nicely ; sprinkle with salt, dip in beaten egg and powdered cracker, and fry in butter light brown ; arrange on a dish in the form of a border, and pour in the center an oyster ragdui 216 SEA FOOD, Eto. Fillets of Pereh Frit£. — Have a good-sized perch cleaned and washed, remove skin and bones, cat the meat into small fillets abont 2 inches square ; season with salt, pepper, and lemon juice, and set aside 20 minutes. Before serving wipe the fillets dry and roll in flour ; beat up 2 eggs, take each piece separately on a fork, dip in the egg and drop into boiling lard ; fry to a delicate brown. Lay them on blotting paper, and serve on a napkin with lobster or crab sauce. Sole, pike, weakfish, and flounders may be prepared in the same way. Perch & la B6chameL — Scale, clean, and wash a medium- sized fish, remove skin and bones, cut the meat into pieces about 27t inches square, season with salt, and lay in a thickly buttered pan ; pour over the juice of 1 lemon and 2 ounces melted butter ; set in a hot oven to bake. As soon as done take them out ; add to the gravy 1 pint of bechamel sauce, boil until the sauce is somewhat thick ; beat up the yolks of 2 eggs with a little cream

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