Fish-Frikassee (Fricassee of Fish)

Ingredients

• 3 lbs. fish (haddock, pike, perch, etc.)
• 20 crayfish
• 1\ lb. calves' sweetbread
• 2 oz. mushrooms
• 6 oz. butter
• 3 oz. flour
• 3 Sardellen
• 6 yolks of eggs
• 2 oz. soup herbs (parsley root, carrots, turnips, celery)
• 2 oz. chopped onions
• A few peppercorns
• 1 teaspoonful Meat Extract
• 3J pints water
• A little lemon juice
• Salt
• Some capers
• Slices of lemon

Method

1. 1

   Boil the sweetbreads for 40 minutes in water with salt, peppercorns, and soup herbs.

2. 2

   For the last 10 minutes, add the fish.

3. 3

   Remove bones and skin from the fish.

4. 4

   Make fish balls with half a pound of fish and boil in broth.

5. 5

   Make a crayfish sauce with crayfish, flour, butter, and broth, add mushrooms, and stir into the mixture.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 21. The excerpt below is the record exactly as published.

\ teaspoonful Meat Extract is dissolved, a little mace, 2 to 3 small onions cut into slices, pepper, salt, and a few slices of lemon. Cover the saucepan well, and stew very gently till the eel is tender. Serve the eel arranged in the centre of the dish, with the broth poured over it. Oebaokener Aal. (Fried and Baked Eel.) Roll the pieces of eel in salt, ^gg^ and breadcrumb, and fry a golden brown in butter, with fresh sage leaves. Or, bake in the oven, rolled round and skewered with a wooden skewer, in a buttered pan with fresh herbs and slices of onion, and partly covered with equal quantities of white wine and vinegar. When the eel is done, place on a cloth, for the fat to be absorbed, draw out the skewers, brush over with glaze and serve with tomato sauce. Aal in pikanter KrUutersaaoe. (Eel in Piquant Herb SaucS.) For 6 Persons. 2 lbs. eel. i^ pint white sauce. I gill Rhine wine. I ,, vinegar, if pint water. 6 yolks of eggs. Time of Preparation : i\ hour. 4 teaspoonsful chopped onions. 2 ,, ,, parsley. I teaspoonful ,, dill. ,, ,, chives. „ Liebig's Meiit Extract. 38 Fische. Bring to the boil if pint water and i ^U of vinegar. Clean and cut up the eel and place it in the boiling dilute vinegar, boil up once again, then take out the eel and place it on a sieve to drain. Make \\ pint white sauce (see recipe, page 55), place the eel in it, with the chopped onion and some salt, and boil till the flesh easilv parts from the bones. Then take out and place on a cnina dish, keeping^ it warm, while the preparation of the sauce is completed. Add to the latter the wine, lemon juice. Meat Extract, the chopped dill, chives, and parsley, and finally the 6 yolks, stirring briskly till the sauce boils. Then pour over the eel and serve. This method of preparation is also to be recommended for haddock, gurnet, and perch. Chopped mushrooms may be substituted for the chives, dill and parsley, if preferred. Fisoh-Frikassee. (Fricassee of Fish.) Far 8 Persons. Time of Preparation : 3 hours. 3 lbs. fish (haddock, pike, perch, etc.). 20 crayfish. \\ lb. calves' sweetbread. 2 oz. mushrooms. 6 oz. butter. 3 oz. flour. 3 Sardellen. 6 yolks of eggs. 2 oz. soup herbs (parsley root, carrots, turnips, celery). 2 oz. chopped onions. A few peppercorns. \ teaspoonful Meat Extract. 3J pints water. A little lemon juice. Salt. Some capers. Slices of lemon

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