Fillets of Redfish a la Chambord

Ingredients

• a quarter can of lobster
• a raw yolk
• 3 or 4 mushrooms
• as many shrimps, if at hand
• season with pepper
• season with lemon juice

Method

1. 1

   Slice the fish lengthwise into fillets, pound the lobster to a paste, add panada, season it, and add a raw yolk.

2. 2

   Spread the fillets with the mixture, roll them up, and bake with butter and water to keep moist, basting twice.

3. 3

   Cook for about 30 minutes.

4. 4

   Pound lobster meat, mix with butter sauce, mushrooms, shrimps, and season.

5. 5

   Serve a fillet with sauce and potatoes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 253. The excerpt below is the record exactly as published.

Fillets of Redfish a la Chambord Individual. Thin fillets spread with a paste or force- meat containing lobster, rolled up and baked and served with a lobster sauce . Chambon is the name of a part of France on the sea coast and also a count's title. The redfish is from the Florida coast where it is also called red grouper . Slice the fish lengthwise into fillets thin and broad like fillets of sole and as small as possible, pound a quarter can of lob- ster to a paste, add as much panada (soaked and squeezed bread) season it, add a raw yolk. Spread the fillets with the mixture thinly, roll them np, and lay in a pan and bake with butter and water just enough to keep them moist, and baste twice. They will cook in about 30 minutes . Pound the reddest pieces of lobster meat and rub it through a sieve, mix it with a little good butter sauce; slice in 3 or 4 mushrooms and as many shrimps, if at hand, or a tew pieces of lobster cut in dice and season with pepper

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