Fish a la Maitree d'Hotel

Ingredients

• 2 Bream
• 1 pint White Sauce
• Lemon
• Parsley
• Pepper and Salt

Method

1. 1

   Fillet the fish, wash and trim them, roll them lightly up with the skin inside.

2. 2

   Rub a baking sheet with some butter or dripping.

3. 3

   Put on the rolls of fish close together.

4. 4

   Squeeze over them some lemon juice, cover with a piece of buttered paper, and bake in the oven for twenty minutes or until they look milk white.

5. 5

   Dish them carefully, make the white sauce by recipe given, season it with pepper, salt, and half a teaspoonful of lemon juice.

6. 6

   Chop half a teaspoonful of parsley very finely and stir it in, pour over the fish, and serve.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 187. The excerpt below is the record exactly as published.

^ pint White Sauce . . 2^d. lEgg . . . . Id. Parsley, Lemon Juice . hd. Total Cost— 10(Z. Time- -20 Minutes, Wash the bream, rub some dripping on to a baking sheet, lay on it the fish, squeeze over a few drops of lemon juice ; cover with a piece of paper well rubbed with dripping, and bake in a moderate oven for about twenty minutes or longer, if the fish is large. Eemove the skin and fins, and put them on the dish ; pour over the white sauce, which should be just thick enough to coat the fish. Chop the parsley finely, and boil the egg hard, cut it in half, and either chop the yolk or rub it through a sieve, and chop the white. Arrange these in alternate roAvs all over the fish, and garnish with a few lemon slices. FISH A LA MAITEE D'HOTEL. 2 Bream Sd. i pint White Sauce .... 2^^. Lemon, Parsley, Pepper and Salt

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