Fillets of Pomfret

Ingredients

• an ounce of butter
• a table-spoonful of flour
• half a pint of the liquor
• a table-spoonful of finely chopped curled parsley
• the yolk of an egg
• the juice of a lime

Method

1. 1

   Divide your pomfret into nice fillets, and shake over them some minced curled parsley.

2. 2

   Simmer the fillets, neatly rolled up and skewered, in broth made from their own bones and trimmings, and dish them on a hot dish as soon as they are done.

3. 3

   Melt butter in a small saucepan, work in flour, moisten with the liquor, add parsley, and finish the sauce off the fire with the yolk of an egg beaten up with lime juice.

4. 4

   Pour over the fillets and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 209. The excerpt below is the record exactly as published.

an ounce of butter in a small sauce-pan, work into it a table-spoonful of flour, moisten with half a pint of the liquor in which the fillets were cooked, throw in a table-spoonful of finely chopped curled parsley, and finish the sauce, of the fire, with the yolk of an egg beaten up with the juice of a lime

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