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Fried Fillets of Mackerel a la Venetienne
From The encyclopaedia of practical cookery, 1892
Serves 1
Keep fillets warm while preparing the sauce.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 439. The excerpt below is the record exactly as published.
Fried Fillets of Mackerel a la Venetienne. — (1) Clean and fillet the Mackerel, cut each fillet in halves, lay them in a buttered saute-pan, skin side downwards, season with a little pepper, salt, and chopped shallots, and fry them over a slow fire for fifteen minutes ; turn them when half done, and finish cooking the other side. When cooked, arrange the fillets on a hot dish in the form of a star. Put 2-i- tea- cupfuls of brown sauce in the saute-pan with 1 pinch each of chopped tarragon and chervil, 1 teaspoonful of chopped truffles, and 1 table-spoonful of port wine ; let it boil for four or five minutes, then pour it over the fish, and serve. Keep the fillets warm whilst preparing the sauce. (2) Cut off the fillets from three Mackerel
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Cook this with the app: pantry check, scaling, and the assistant.