Fish Premier with Premier Sauce

Ingredients

• 4 lb fish
• 2 doz. large oysters
• 1/2 cup butter
• yolk of 1 egg
• juice of 1/2 lemon
• 1/4 teaspoon salt
• 1/3 cup boiling water
• pinch of white pepper

Method

1. 1

   Remove the head and tail of fish, skin and bone it, leaving two oblong pieces.

2. 2

   Lay one of the pieces on a greased baking sheet in the baking pan, cover with half the oysters.

3. 3

   Sprinkle thickly with the crumbs and pour over them one-half of the melted butter.

4. 4

   Then cover it with the other half of the fish.

5. 5

   Place the remaining oysters on top of that piece of fish, sprinkle with salt and pepper.

6. 6

   Place the rest of the crumbs on the oysters and pour the remaining butter over the crumbs.

7. 7

   Put into a moderate oven and brown.

8. 8

   When done slip it carefully into a hot platter, garnish with watercress and sliced lemon.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 4. The excerpt below is the record exactly as published.

Fish Premier with Premier Sauce. 4 lb fish; salt and pepper; 2 doz. large oysters; y± cup butter; yolk of 1 egg; juice of y2 lemon remove the head and tail of fish, skin and bone it, leaving two oblong pieces. Lay one of the pieces on a greased baking sheet in the baking pan, cover with half the oysters. Sprinkle thickly with the crumbs and pour over them one-half of the meited butter. Then cover it with the other half of the fish. Place the remaining oysters on top of that piece of fish, sprinkle with salt and pepper. Place the rest of the crumbs on. the oysters and pour the remaining butter over the crumbs. Put into a moderate oven and brown. When, done slip it carefully into a hot platter, garnish with watercress and sliced lemon. Serve with the follow- ing sauce: Vi cup butter; yolk of 1 egg; juice of % lemon; 14 teaspoon salt; 1/3 cup boiling water; pinch of white pepper

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