Fish with Egg Sauce
From High living, 1904
Ensure the sauce does not curdle.
Presented as published in 1904. 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 High living (1904) by Linie Loyall McLaren,, page 7. The excerpt below is the record exactly as published.
the yolks of twelve eggs ; add the juice of two lemons and one tablespoonful of vinegar. Stir into this very slowly some of the hot fish broth and a tablespoonful of chopped pars- ley. Pour this over the fish and simmer until the sauce thickens. Be careful not to boil it, as the sauce would curdle. BAKED HALIBUT — Put slices of halibut into a baking-dish; add a little white wine and water, small pieces of butter and salt and a very little cayenne. Place in the oven and bake in a fire-proof baking-dish. For the sauce, blanch some finely chopped young onions, put them in a saucepan with an equal amount of shrimps, add a cupful of white wine and same of water, salt and cayenne, a tablespoonful of Worces- tershire sauce and a lemon cut in thin slices. Cook gently for ten minutes, then add a tablespoonful of butter rolled in a little flour. Bring to a boil, remove from fire and stir in the yolks of two eggs. Pour the sauce over the fish, and serve. TURBAN OF FISH — Take one pound of boiled striped bass or halibut and rub it through a colander; add one cupful of bread crumbs which have been soaked in milk and drained as dry as possible, one-half cupful of thick cream, one-half teaspoon- ful of salt, one teaspoonful of lemon juice, one teaspoonful of Worcestershire sauce, a pinch of mace and a dash of cayenne. Then fold in the beaten whites of four eggs, turn into a turban mold, and steam for twenty minutes. Serve as hot as possible, and fill in the center with green peas. Pour around the form a rich cream sauce, well flavored with anchovy sauce. FISH A LA GUAYMAS — Cut any firm, white fish into three slices three inches square ; marinate for two minutes in one tablespoonful of olive oil, one-half tablespoonful of vinegar, a few drops of onion juice, salt and pepper. Spread each slice with some of the pulp of red sweet peppers (boiled and rubbed through a colander), and a spoonful of grated cheese, mashed to a paste with the yolk of an egg. Roll and tie with a thread, dip into a batter, and fry in hot lard until browTi. Serve with a Spanish sauce. SOLE NEAPOLITAN — Clean a fine sole, season with salt and pepper, and place in a well-buttered, fire-proof platter, dark side down. Put into the dish one table- spoonful of butter, mixed with a teaspoonful of flour. Chop fine one white onion, one shcJlot, a little chives, one tablespoonful of chopped parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.