Fish R6chauff£
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 101. The excerpt below is the record exactly as published.
Fish R6chauff£. Free a quantity of cold fish of skin and bones, and for each pint allow half a pint of egg sauce and a quart of mashed potato. If there be not enough sauce, add a sufficient quantity of milk to make up the proper allow- ance. Put a thin layer of potato in an escalop dish. Season the fish well with salt and pepper, and lay it upon the potato. Pour the sauce into the dish, and cover with the remaining potato. Spread a table-spoon- ful of melted butte
Cook this with the app: pantry check, scaling, and the assistant.