Folded Fillet of Sand-Dabs

Ingredients

• six nice fresh sand-dabs
• one stalk of celery
• one green pepper
• one cucumber
• two or three tomatoes
• one bottle of Riesling
• juice of one lemon
• seasoning
• tarragon
• chervil

Method

1. 1

   Raise the fillets from the bone, skin, and pare nicely, and season with salt and paprika.

2. 2

   Arrange them in an earthenware dish.

3. 3

   Cut the celery, green pepper, cucumber, and tomatoes in Julienne.

4. 4

   Make a stock with the bone of the sand-dab, Riesling, lemon juice, and seasoning.

5. 5

   Cook the Julienne ingredients with some of the stock.

6. 6

   When boiling, poach the fillets in the stock, then remove from the fire and let cool.

7. 7

   Garnish and serve very cold with mayonnaise sauce on the side.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 33. The excerpt below is the record exactly as published.

six nice fresh sand-dabs. Raise f^oLD FILLET OF the fillets from the bone, skin and pare " SAND-DABS nicely, and season with salt and paprika. PALACE ' Arrange them in an earthenware dish. Cut in Julienne one stalk of celery, one green pepper, one cucum- ber, two or three tomatoes, depending on their size. With the bone of the sand-dab, well cleaned, make a stock with one bottle of Riesling, juice of one lemon and seasoning. Add chervil and tarragon

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