Fish a la Normandie

Ingredients

• a trout
• 1 sliced onion
• 1 carrot chopped
• 2 sprigs of parsley
• 1 bay-leaf
• a few peppercorns
• 1 tablespoonful of butter
• the yolks of 2 eggs
• a little cream
• salt
• a pinch of cayenne

Method

1. 1

   Boil the trout well seasoned with onion, carrot, parsley, bay leaf, peppercorns, and butter.

2. 2

   Remove fish to a platter.

3. 3

   Mix egg yolks with cream, add salt and cayenne.

4. 4

   Mix with the cooking water, add cream, heat, and pour over the fish.

5. 5

   Garnish with parsley and serve hot.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 10. The excerpt below is the record exactly as published.

Pish a la Normandie. Boil a trout well seasoned ; add t sliced onion, i carrot chopped, 2 sprigs of parsley and I bay-leaf, a few peppercorns and i tablespoonful of butter. When done, beat the yolks of 2 eggs with a little cream ; add salt and a pinch of cayenne. Remove the fish to a platter. Mix the egg sauce with the water in which the fish was cooked; add >^ cup of cream. Let get very hot and pour over the fish. Garnish with paisley. Serve hot. APRIL. 1— Italian Tongue. Boil a beef tongue uotil tender; skin and slice thin. Heat a tablespoonfuls of butter. Add I chopped ooion and 2 cloves of garlic minced tine. Stir in i tablespoonful of flour until brown; add a little water, i cup of tomato-sauce, ^ cup chopped mushrooms, lemon-juice, salt and pepper to taste. Let boil. Add the sliced tongue, and >^ glass of sherry wine. Simmer ten minutes. Serve with baked macaroni. 2. — German Prune Pudding. Cook I pound of prunes iu a large sauce- pan with sliced lemon, a piece of stick cinnamon and brown sugar. Soak % loaf of bread in water; press out dry. Add 3 eggs, ^ teaspoonful each of cinnamon, cloves and allspice. Add fiour sifted with a teaspoonful of baking-powder. Make into a large roll ; April place in the centre of the pmnes ; cover with brown sugar and a tablespoonful of molasses and put in the oven to bake until done. Strve hot or cold. 3. — Swiss Pot Roast. Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew-pan with the drip- ping, I onion, some celery seed, carroway seed, a few peppercorns and paisley. Cover and let stew slowly until nearly done ; then add I cup of tomato-sauce and cook slowly until tender. Serve with baked potatoes. 4. — Mushrooms a la Bordelaise. Drain i can of mushrooms ; chop 6 shallots very fine and saut£ in 1 tablespoonful of butter. Add the chopped mushrooms ; ' sprinkle with salt, pepper, some chopped parsley and i minced bay-leaf. Let cook ten minutes with J^ glass of sherry wine. Serve hot on slices of French toast. 5. — Turkish Soup. Season and fry some lamb chops; add 9 April green peppers sliced thin, i onion chopped and an herb bouquet. Then cook ^ cup of barley in i quart of soup stock until tender. Pour all together and let cook until meat is very tender. Serve hot. e. — Scotch Omelet. Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter. Add 6 well-beaten eggs, sprinkle with salt and pepper and fold into an omelet and serve on a hot dish. 7. — Jewish Egg Bread. Soak some matzoths in milk for a few minutes; then dip them into seasoned beaten eggs. Add a pinch of sugar and let them fry in hot rendered butter until a golden brown. Sprinkle with pulverized sugar and cinnamon and serve hot with coffee. 8. — Bombay Broiled Kidney. Clean sheep's kidneys and cut into thin slices. Sprinkle with salt, cayenne pepper and grated lemon peel. Then dip in beaten egg and fine bread-crumbs and broil on a hot AprU greased gridiron. Serve on buneied toast, spreiid with curry paste. g. — German Prune Kucheo. Boil some prunes until tender. Remove the kernels and mash the prunes well. Mix with sugar, ciiinamon and lemon-juice to taste. Make a rich biscuit dough, roll out and place <m a well-butteied baking-pan. Fill with the prunes and let bake until done. Serve cold. 10.— French Roast with Carrots. Lard a round of beef with slices of bacon and put in a large saucepan. Cover and let brown a few minutes. Add sliced onion

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