Grondin farci etouffe

Ingredients

• 1 gurnet
• 2 oz. bread-crumbs
• 1 egg
• 2 finely-chopped shallots
• 1 oz. chopped beef meat
• 1/2 teaspoonful mixed herbs (powdered)
• 3 chopped mushrooms
• 1 oz. butter
• 1 glass white wine
• sauce matelote (No. 239)
• anchovy essence

Method

1. 1

   Scale and clean the gurnet, wash and dry it.

2. 2

   Prepare stuffing by mixing the ingredients with half an egg, season to taste.

3. 3

   Stuff the fish, sew up the belly, truss it, brush with egg, cover with bread-crumbs, and place in a buttered pan.

4. 4

   Bake in a sharp oven for about twenty to twenty-five minutes.

5. 5

   Serve on a crouton of fried bread with hot sauce mixed with anchovy essence.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 182. The excerpt below is the record exactly as published.

Grondin farci etouffe (- Baited Gurnet, stuffed).— 1 gurnet, 2 oz. bread-crumbs, 1 egg, 2 finely -chopped shallots, 1 oz. chopped beef meat, ^ teaspoonful mixed herbs {powdered), 3 chopped mushrooms, 1 oz. butter, 1 glass white wine, sauce matelote (No. 239), anchovy essence

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