Fish Dumplings

Ingredients

• one-half glass of white wine
• one-half cup of stock or hot water
• one pint of white wine sauce
• chopped hard-boiled eggs
• chopped parsley
• lobster corals chopped very fine

Method

1. 1

   Spread with a thin layer of fish dumpling preparation.

2. 2

   Roll them up and place standing in a buttered saute pan, season with salt and white pepper, add white wine and stock or hot water, cover with buttered paper, and put in oven for fifteen minutes.

3. 3

   Remove the fish to a platter, reduce the broth until nearly dry, add white wine sauce, strain, and pour over the fish.

4. 4

   Decorate the tops with chopped hard-boiled eggs, chopped parsley, and lobster corals.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 61. The excerpt below is the record exactly as published.

fish dumpling preparation. Roll them up and place standing in a buttered saute pan, season with salt and white pepper, add one-half glass of white wine and one-half cup of stock or hot water, cover with buttered paper, and put in oven for fifteen minutes. Then remove the fish to a platter, reduce the broth until nearly dry, add one pint of white wine sauce, strain, and pour over the fish. Decorate the tops with chopped hard- boiled eggs, chopped parsley, and lobster corals chopped very fine

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