Fish in Fricassee-Sauce

Ingredients

• 2 teaspoonsful of chopped onions
• a pinch of pepper
• lemon juice
• Make a white sauce
• 1 tablespoonful chopped parsley or dill

Method

1. 1

   Clean and cut up the fish, and boil for about 5 minutes in the white sauce till done, with chopped onions and a pinch of pepper.

2. 2

   Flavour the sauce with lemon juice and stir in 3 yolks of eggs.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 20. The excerpt below is the record exactly as published.

. Fisoh In Fricassee-Sanoe. Fish suitable for this dish are : Eel^ haddock^ pikey perch^ fresh herring, tench and cod. Make a white sauce {see recipe, page 55). Clean and cut up the fish, and boil for about 5 minutes in the white sauce till done, with 2 teaspoonsful of chopped onions and a pinch of pepper. Flavour the sauce with lemon juice and stir into it 3 yolks of eggs. A few capers and mushrooms boiled in the sauce improve this dish, or a gill of Rhine wine or Moselle, flavouring the sauce in this latter case with lemon juice, 3 chopped Sardellen and a pinch of cayenne. The dish may be garnished with little heaps of various vegetables arranged round it, such as cauliflower. Fish.^ 35 asparagus, or Brussels sprouts, merely boiled in salt water. Karpfen in Biersanoe. (Carp in Beer Sauce.) For 6 Persons* Time of Preparation : i hour. 3 lbs. carp. | i quart Polish beer sauce. Scrape the scales ofiF thoroughly, cut out the gills, and before cutting open the fish, wash it well and dry it with a cloth. Then place it on a board, cut off the fins, shorten the tail, cut the fish open and remove all the entrails carefully, so that the gall does not break. Only the gall and the thickest intestine are thrown away — the other portions are boiled with the fish ; neither they nor the inside of the fish itself must be washed, or the special carp flavour will be lost. Now cut up the fish into medium-sized pieces, splitting open the head. Strew salt over them and stand, covered over, in a cool place for an hour. Make a Polish sauce [jsee recipe, page 63). Place the fish in it, the head at the bottom, and boil it in this sauce. When it has boiled up once, taste the sauce, to see if it need the addition of any more salt. In making the sauce, half the quantity of beer may be taken, red wine being substituted for the other half, or wine be altogether substituted for the beer. Bream, tench and roach may be prepared in like manner, but must be completely cleaned, both inside and out. (Sea Fish in Beer Sauce.) Sea fish taste excellent if cooked in beer sauce, accord- ing to previous recipe, but after cutting them up, put them on to boil in cold water, strongly salted. When the water just boils, take the fish out and finish boiling it in the beer sauce, the heads being removed alto- gether. Gurnet should be scalded and skinned before being boiled in the beer sauce. 36 Fische. Aal-Orilii. (Fresh Eel in White Sauce.) For 6 Persons. Time of Preparation : i^ hour. 2^ lbs. eel. 2 tablespoonsful lemon juice. I teaspoonful chopped onions. I quart white sauce. I tablespoonful chopped parsley or dill.

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