Fish Au Gratin

Ingredients

• one tablespoonful of onion juice
• one tablespoonful of vinegar
• salt
• pepper
• three pounds of fish
• bread crumbs

Method

1. 1

   Heat the butter in a small frying-pan, add the dry flour, stir until brown, then gradually add cold stock while stirring.

2. 2

   Season with salt and pepper, then add the other seasoning.

3. 3

   Butter a tin sheet, lay the fish on it, moisten with sauce, cover with bread crumbs, and cook for twenty-five minutes in a quick oven.

4. 4

   Serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 48. The excerpt below is the record exactly as published.

e table, spoonful of onion juice is better) ; one table-spoonful of vinegar, salt, pepper. Heat the butter in a small frying-pan, and when hot, add the dry flour. Stir constantly until a rich brown ; then add, gradually, the cold stock, stirring all the time. As soon as it boils, season well with salt and pepper, and then add the other seasoning. This quantity is enough for three pounds of fish, weighed after being skinned and boned, and will serve six persons if it is the only solid dish for dinner, or ten if served in a course. Another way to serve fish au gratin, is to skin it, cut off the head, and take out the back-bone ; and there are then two large pieces of fish. Season the fish, and prepare the sauce as before. Butter a tin sheet that will fit loosely into a large baking-pan. Lay the fish on this, and moisten well with the sauce. Cover thickly with bread crumbs, and cook FISH. 117 twenty-five minutes in a rather quick oven. Then slip on a hot dish, and serve with tomato, Tartare or Hollandaise sauce poured around the fish. Eels a la Tartare. Cut the eels into pieces about four inches long. Cover them with boiling water, in which let them stand five min- utes, and then drain them. Now dip in beaten egg} which has been well salted and pepper

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