Fillets of Pike à la Harinidre

Ingredients

• the fillets from 2 small fish
• 1 even tablespoonful seasoning salt
• the juice of 1 lemon
• 1 tablespoonful flour
• 1 cupful white broth
• Vs cupful of the fish essence
• y, can small mushrooms
• 1 pint of prepared shrimps
• the juice of Vt lemon
• a small piece of butter
• 1 teaspoonful fine-chopped parsley
• 12 small forcemeat balls

Method

1. 1

   Remove fillets from fish, cut into pieces, season with salt and lemon juice.

2. 2

   Lay in a buttered pan, pour melted butter over, cover with buttered paper, and chill for 1 hour.

3. 3

   Prepare fish essence from heads and bones.

4. 4

   Bake fillets in a hot oven for 20 minutes.

5. 5

   Remove to a warm dish, add flour to fish gravy, stir, add white broth and fish essence, cook slowly.

6. 6

   Add mushrooms, shrimps, lemon juice, butter, and parsley.

7. 7

   Boil forcemeat balls in salted water, serve with fish and sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 147. The excerpt below is the record exactly as published.

Fillets of Pike h la Harinidre.— Bemova the fillets from 2 small fish, cut them into 6 or 8 pieces, season with 1 even table- spoonful seasoning salt and the juice of 1 lemon. Lay the fillets in a buttered pan, pour over each a little melted butter, cover with buttered paper, and set for 1 hour in a cool place. Prepare a fish essence of the heads and bones (see Essence). Twenty minutes be- fore serving, place in a hot oven, and bake till done ; then remove the fillets to a warm dish, add 1 tablespoonful flour to the fish gravy, stir for a few minutes over the fire ; add 1 cupful white broth, Vs cupful of the fish essence ; add y, can small mushrooms, and cook slowly 10 minutes ; then add 1 pint of prepared shrimps, the juice of Vt lemon, a small piece of butter, and 1 teaspoonful fine-chopped parsley. Boil at the same time 12 small forcemeat balls

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