French Stew

Ingredients

• put a cup of oil or butter
• add chopped parsley
• fennel
• shallot
• a clove of garlic
• rub the fish in plenty of spices
• add a half pint water
• yolks of two eggs
• juice of a lemon
• some coarse red pepper

Method

1. 1

   Clean and slice fish, heat oil with parsley, fennel, shallot, and garlic.

2. 2

   Fry fish briefly, add water, and stew slowly.

3. 3

   Beat egg yolks with lemon juice and red pepper, pour into the dish, and serve when set.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 196. The excerpt below is the record exactly as published.

French Stew is made as follows : Clean and wipe dry any kind of fish and cut into slices two inches in thickness ; put a cup of oil or butter into an earthen baking dish ; add chopped pars- ley, fennel, shallot, and a clove of carlic and bring to a boil ; rub the fish in plenty of spices pounded together with some safiron, and^ put it into the oil ; fry it for a few moments ; add a half pint water," and stew slowly till done. Beat together yolks of two eggs with juice of a lemon and some coarse red pepper

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