Fresh Mackerel aux Fines Heroes

Ingredients

• two fine, fresh mackerel
• half a glassful of white wine
• three tablespoonfuls of mushroom liquor
• a finely chopped shallot
• half a pinch of salt
• a third of a pinch of pepper
• two tablespoonfuls of cooked fine herbs
• a pint of Allemande sauce
• a pinch of chopped parsley
• a tablespoonful of butter

Method

1. 1

   Prepare the mackerel with incisions, place in a buttered dish with wine, mushroom liquor, shallot, salt, and pepper.

2. 2

   Cover and bake for 15 minutes.

3. 3

   Pour gravy into a stewpan, add herbs, Allemande sauce, and parsley, thicken with butter, and serve over the mackerel.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 139. The excerpt below is the record exactly as published.

Fresh Mackerel aux Fines Heroes.— Choose two fine, fresh mackerel, make six small incisions on both sides, and place them in a buttered baking-dish, with half a glassful of white wine, three tablespoon- fuls of mushroom liquor, a finely Chopped shallot, and half a pinch of salt, with the third of a pinch of pepper. Cover with a piece of buttered paper, and bake in a moderate oven for fifteen minutes, then place the fish on a dish. Pour the gravy into a stewpan, adding two tablespoonfuls of cooked fine herbs (No. 143), a pint of Allemande sauce (No. 210), and a pinch of chopped parsley. Thicken well with a tablespoonful of butter; stir well until dissolved, and pour it over the mackerel when serving. (All mackerel can be prepared the same way, only adding different sauces to the gravy.) 332. Matelote of Eels. — Pare and then cut one and a half pounds of eels into pieces two inches in length. When well washed, put them in a stewpan with one tablespoonful of butter; fry them for two minutes; add a glassful of red wine, a third of a pinch of nutmeg, half a pinch of salt, and a third ot a pinch of pepper, also a bouquet (No. 254), a glassful of fish-stock (No. 214), or white broth (No. 99), and three tablespoonfuls of mushroom liquor. Add six small, glazed onions (No. 972), and six mushroom buttons. Cook for thirty minutes, then put in a tablespoon- ful of white roux (No. 135); stir well while cooking five minutes longer, and serve with six heart-shaped croutons (No. 133). 333. Matelote of Eels a la Parisienne.— Proceed the same as for the above (No. 332), only lift out the fish when cooked; reduce the sauce to half, adding three tablespoonfuls of Espagnole (No. 151), six mushroom buttons, six glazed onions (No. 972), and six fish quenelles (No. 227). Stir well while cooking two minutes longer, and serve with six fried pieces of bread garnished with Soubise (No. 250). 334. Matelote of Eels a la Normande. — Cut one and a half pounds of eels into pieces, put them in a saucepan with a tablespoonful of butter; fry two minutes; add a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season well with half a pinch each of salt and pepper, and a third of a pinch of nutmeg. Cook for ten minutes, then add half a pint of good velout6 (No. 152), six mushrooms, twelve blanched oysters, six fish quenelles (No. 227), and six small, cooked crawfish tails. Cook again for five minutes, and when ready to serve, beat in three egg yolks, but do not boil again, and garnish with six fried croutons (No. 133). 335. Blanched Eels. — Select a pound and a half of well-skinned eels, cut them into pieces and tie them in rings; put them with cold water in a saucepan, with a good pinch of salt and a little vinegar, a sprig of thyme, two bay-leaves, twelve whole peppers, a quarter of a bunch of parsley- roots, one onion, and one carrot. Place them on a slow fire, and take them off before they boil; lay them in an earthen jar with the water they were boiled in. (These can be used for frying or boiling, according to need). Bluefisll a Plcarienne. — Scale and score two pounds of blue- 2OO THE TABLE. fish, place it on a well-buttered baking-dish, moistening with three table- spoonfuls of mushroom liquor and half a glassful of white wine. Season with half a pinch of salt and a third of a pinch of pepper

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