Fish A La Hollandaise

Ingredients

• Take a 4-pound fish
• Half a pint of butter creamed
• 1 small bottle capers
• juice of 1 small lemon
• cayenne pepper
• salt
• butter
• Take Bermuda potatoes
• a little parsley chopped fine

Method

1. 1

   Prepare fish, split through the back, wipe dry and dust with pepper and salt.

2. 2

   Grease broiler with butter, place fish on and broil flesh side first, then reverse.

3. 3

   For sauce, mix all ingredients with creamed butter.

4. 4

   Spread sauce on fish and set in oven to melt.

5. 5

   Boil potatoes and serve with cream sauce and thinly sliced cucumbers.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 14. The excerpt below is the record exactly as published.

Fish A La Hollandaise. Take a 4-pound fish, using Pompano, Brook Trout, Shad or Pink Sahnon. Prepare fish in usual way, split through the back, wipe dry and dust with pepper and salt. Grease double wire broiler with butter, place fish on and broil flesh side first, then reverse and cook until done. Hollandaise Sauce. Half a pint of butter creamed, 1 small bottle capers, chopped, a little parsley chopped fine, juice of 1 small lemon, cayenne pepper and salt. Add all ingredients to creamed butter and mix well. Re- move fish from broiler and spread with this sauce ; set in oven a few minutees to melt. Take Bermuda potatoes

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