Glazed Pompano a la Waldorf

Ingredients

• the pompano
• sherry
• pepper
• salt
• white cream sauce flavored with lemon
• parsley

Method

1. 1

   Fillet and cut the pompano into pieces.

2. 2

   Cook in the oven for 6 minutes with sherry, pepper, and salt.

3. 3

   Cover with cream sauce, sprinkle with parsley, and serve on a spinach foundation.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 117. The excerpt below is the record exactly as published.

parsley. Fish dish for lunch or dinner. Stuffing. One cup fish mousse, one cup cooked ground spin¬ ach; mix well. POMPANO {Pompano) Pompano — like halibut, turbot, flounder, and sole — is a flat fish. It is one of our best food and table fishes and can be prepared in many different ways, the same as those mentioned above. Pompano is in season from the latter part of May to January. Pompano Larded with Truffles a la Chambord Pompano larde de Truffes, a la Chambord Scrape and wash a pompano well; fillet it; take two pieces and form in shape of a fish; stuff with forcemeat; put it on a buttered pan and lard with truffles. Cut small points of truffle; make little holes with the small point of a knife and put a truffle into each hole; speck fish all over with truffles, about quarter of an inch apart, from head to tail; rub the head part with some white of egg; sprinkle with chopped truffles; make an eye of lemon and truffle; then put in the pan with a cup of sherry, pepper, and salt; cover pan well; put in oven and cook from twenty to twenty-five minutes (according to the size of the fish). When fish is ready, glaze with a thin light brown glaze, which must not be too thick, as both fish and truffles must show when fish is glazed. [ Take care not to THE SWEDISH, FRENCH, glaze the head, as the truffles would be washed off.] Place carefully on a hot platter, with a large bunch of parsley in the fish’s mouth, and garnish all around with lemons and parsley. Serve with a white truffle sauce for dinner. Fillet of Pompano ( Filet de Pompano) a la Hollandaise Scrape and wash a pompano well, and fillet it. Put on a buttered pan all the fillets together arranged in the shape of a fish. [This dish can be made as large as for eight to ten people.] Add one fillet to the other, pointing them on each end — the head wider than the tail. Put sherry, or white wine, with some fish broth in the pan; steam (according to size of the fish) from ten to fifteen minutes— well covered. Take out; decorate with chopped parsley and truffles on a bias, meeting in the centre and going to each side; make an eye of lemon and truffle. Serve with hollandaise sauce all around the platter. Garnish with parsley. Fish dish for dinner. Fillet of Pompano {Filet de Pompano ) a la Beatrice Scrape and wash a pompano well; fillet it and split in halves — it would be too thick to double. Cut in pieces two and a half inches long and one and a half inches wide; stuff with shrimp mousse; double, so that the mousse shows all around. Put in a pan with sherry, pepper, and salt, put in oven to steam for about ten to twelve minutes, well covered; arrange on a foundation of rice with a holland¬ aise sauce in the centre; on each of the fillets put a mushroom that has been cooked and glazed with abrown glaze. Decoratewith cream sauce all around the mushroom; raise cooked, unpeeled shrimps in between each fillet, and some all around. Garnish with parsley. Serve for dinner. Fillet of Pompano with Mushrooms a la Surprise Filet de Pompano aux Champignons, a la Surprise To six nice fillets of pompano take one pound mushrooms, two cups nice fish mousse. Steam the pompano for about six minutes between two pans, with a little sherry, pepper, and salt. When done, cut in small pieces; mix it gently with one cup of the mousse. In the meantime, chop mushrooms that have been cooked in water, sherry, pepper, and salt for fifteen minutes; add the mushrooms to the second cup of mousse. Put one layer of mushrooms, then one layer of fish, then repeat this until the dish is full. Put into oven and bake for about twenty to thirty minutes. When done, turn out; cover with a meringue from the whites of two or three eggs; season with salt, pepper, and sherry; put into AMERICAN COOK BOOK 81 oven and brown golden brown. Then place on a paper doily; garnish with lemons around, and parsley. Serve with a mush¬ room, supreme, or sauterne sauce. Fish entree for dinner or luncheon. Stuffed Fillet of Pompano with Green Pepper a la Erland Filet de Pompano farci de Piments, a la Erland Scrape and wash a pompano well; fillet it and split in halves; cut in diamond pieces about two and a half inches by one and a half inches. Cook onions and green pepper; chop very fine with part of the pompano; add white of one egg to the cup of the mix¬ ture; stuff pieces, putting one on top of the other with a layer of stuffing between. Cook ten to twelve minutes in oven — well covered — with some sherry, pepper, and salt. When done, deco¬ rate with tomato sauce made from tomato juice, flour, salt, butter, and cream. Place on thick slices of heated tomato and garnish with parsley. Serve with hollandaise sauce for lunch or supper. Stuffed Pompano with Mousse of Shr'mps a la Bemadotte Pompano farci de Mousse de Crevettes, a la Bernadotte One cup shrimps cooked and chopped, one cup shrimp mousse, one tablespoon sherry, pepper, and salt. Scrape and wash the pompano well; fillet it and split in halves; cut in pieces three inches long and one and a half inches wide. Mix mousse and shrimps together; stuff and roll the pompano. When rolled, put two bands of Spanish pepper around; cook in oven eight to ten minutes — covered — with sherry, pepper, and salt. Serve on a white foundation, with shrimp, truffle, or hollandaise sauce in the centre. Garnish with cooked, unpeeled shrimps and parsley. Fish for lunch, dinner, or supper. Glazed Pompano ( Pompano glace) a la Waldorf Scrape and wash the pompano well; fillet it and split in halves; cut pieces about four inches around. Then cook them six minutes in oven — covered — with some sherry, pepper, and salt. Cover with a white cream sauce flavored with lemon

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