Fish, Normandy Style

Ingredients

• five ounces of butter
• one dcssrts])oonful of chopped parsley
• a very little grated nutmeg
• a very little salt
• a very little black pepper
• a very little red pepper
• five pounds of any kind of fish
• three tablespoonfuls of brandy
• four tablespoonfuls of white wine

Method

1. 1

   Melt butter in a baking dish, add parsley, nutmeg, seasonings, and fish.

2. 2

   Pour in brandy and white wine, cover, and bake in a moderate oven.

3. 3

   Serve very hot.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 12. The excerpt below is the record exactly as published.

Fish, Normandy Style. Melt in a bakingdish five ounces of butter on the stove or in an oven; sift into it one dcsscrts])oonful of chopped parsley, a very little grated nutmeg, a small quan- FISH. . 59 tity of salt and black pepper, a very little red pepper, and one tablespoonful of mush- room catsup; add five pounds of any kind of fish without skin or bone and cut in pieces about four inches long and an inch and a half wide. Pour in three tablespoon- fuls of brandy and four tablespoonfuls of white wine

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