Fish Fricassee from Pickerel or Whitefish

Ingredients

• 1 pickerel or whitefish, 3% lbs.
• % lb. of butter
• % lb. of bacon for larding
• 1 cup of cream
• 18 crabs
• % lb. of butter
• 2% qts. of salt water
• 1% lbs. veal sweetbreads
• 10 peeled truffles
• Juice of % lemon
• 2 tbsps. of butter
• Salt
• pepper
• 1 tbsp. of lemon juice

Method

1. 1

   Dress and wash the fish, lard with bacon, sprinkle with salt, and fry slowly with butter and cream for 1 hour.

2. 2

   Simmer crabs in salt water.

3. 3

   Prepare sweetbreads and champignons as directed.

4. 4

   Serve fish with crab, sweetbreads, and dumplings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 64. The excerpt below is the record exactly as published.

FISH FRICASSEE FROM PICKEREL OR WHITEFISH. Quantity for 6 Persons. 1 pickerel or whiteflsh, 3% lbs. % lb. of butter % lb. of bacon for larding 1 cup of cream For the Fricassee. 18 crabs Vs lb. of butter 2% qts. of salt water 20 champignons 1% lbs. veal sweetbreads 10 peeled truffles Juice of % lemon 2 tbsps. of butter Salt, pepper 1 tbsp. of lemon juice

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