Fillets of Pomfret

Ingredients

• a good sized pomfret
• brush them over with a beaten egg
• a tea-spoonful of finely minced parsley
• the same of cooked onion chopped fine
• a dessert-spoonful of minced mushroom
• your liquor from the bones and trimmings
• a tablespoonful of chablis or sauterne
• a tea-spoonful of anchovy vinegar
• a tea-spoonful of minced marjoram
• a tea-spoonful of minced garden cress

Method

1. 1

   Prepare fillets, brush with egg, sprinkle with parsley, onion, mushroom, and pepper.

2. 2

   Simmer in broth with wine until done.

3. 3

   Make a sauce with butter, flour, and broth, adding egg yolk and seasonings before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 205. The excerpt below is the record exactly as published.

a good sized pomfret into eight nice fillets . — put tLe bones and trimmings with Fillets uf pomfret ^^ ^^:^q^ ^^^ ^ carrot, a bit of celeiy, sprig of pai'sley and a pinch of salt into some water, and boil them at once ; meanwhile spread your fillets on a board, brush them over on one side only with a beaten egg, now shake over them a tea- spoonful of finely minced parsley, the same of cooked onion chopped fine, a dessert-spoonful of minced mush- room, and a little white pepper : roll up your fillets and pin them into shape with a small skewer. Now strain off yovil- liquor from the bones and trimmings, give it a table- spoonful of chablis or sauterne, and set your fillets in it to simmer gently till done (they should take about twelve or fourteen minutes) take them out, draw out the skewers, set them on a very hot dish, and cover them up. Now melt a lump of butter quickly in a sauce-pan, work a spoonful of flour into it : throw in a little salt, with a pinch of sugar, and moisten with as much of the fish broth as will make a nice white sauce to cover your fillets ; add, as you take the sauce-pan off the fire, the yolk of an egg, a tea-spoonful of anchovy vinegar, a table-spoonful of very finely chopped parsley, a tea-spoonful of minced marjoram, and a tea- spoonful of minced gai-den cres

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