Grondins à la Talleyrand

Ingredients

• 1 gurnet
• 1 small onion
• some parsley
• two or three cloves
• a bay-leaf
• pepper
• salt
• a sufficient quantity of white stock
• and wine (Chablis or Sauterne)
• 1 ounce of butter
• 1 gill of fish stock
• a couple of teaspoonfuls of cream
• the yolks of two eggs
• a teaspoonful of lemon-juice

Method

1. 1

   Scale and clean the gurnets, remove fillets and cut into pieces.

2. 2

   Place in a buttered saute-pan with onion, parsley, cloves, bay leaf, pepper, salt, white stock, and wine.

3. 3

   Cover with buttered paper and cook in the oven for about twenty minutes.

4. 4

   Drain the fish and serve with a sauce made by mixing melted butter with flour, adding fish liquor and fish stock, stirring until smooth, then adding cream and beaten egg yolks with lemon juice.

5. 5

   Strain over the fish and serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 181. The excerpt below is the record exactly as published.

1 small onion, 2 oz. butter, 1 gill cream {sour), 8 small potato cassolettes {made by lining 8 dariole moulds with potato paste) {puree Duchesse), carefully baked, seasoning, bechamel sauce {No. 203), grated horseradish, 1 small truffle, anchovy essence. Skin the soles, fillet them, trim the fillets and spread them with turbot farce, or forcemeat, season them, and roll up as paupiettes. Put an ounce of butter in a saute-pan, also the celery and onion, cut into small pieces or slices, fry a little, and place the paupiettes on top of this. Cover with buttered paper and cook in the oven for fifteen minutes. Heat the cream, add about half a gill of bechamel sauce, season with paprika pepper and a little anchovy essence, whisk in the remainder of butter, and pass through a tammy. Put the cassolettes on a baking-sheet and place a paupiette in each. Sauce over each carefully with the prepared sauce. Bake for a few minutes hi a quick oven. Dish up, sprinkle the top of each paupiette with a little finely-chopped truffle and horseradish, and serve. 563. Grondins d la Talleyrand. — Scale and clean the gurnets, remove the fillets and cut them in convenient pieces, put them in a well-buttered saute -pan with a small onion cut in slices, some parsley, two or three cloves, a bay -leaf, pepper and salt, and a sufficient quantity of white stock and wine (Chablis or Sauterne). Cover with a buttered paper ; cook in the oven for about twenty minutes. When the fish is cooked, drain it well and serve it in an entree dish with the following sauce poured over it : — Put an ounce of butter into DRESSED FISH AND FISH ENTREES {HOT) 235 a saucepan, and when melted mix well with it a dessertspoonful of flour ; add the liquor from the fish and a gill of fish stock, stir till the sauce is quite smooth, then add a couple of teaspoonfuls of cream ; continue cooking, but be careful not to let it actually boil. Lastly, add the yolks of two eggs, beaten up with a teaspoonful of lemon- juice, and flavour with pepper and salt, strain over the fish, and serve hot. 564. Grondin farci etouffe (- Baited Gurnet, stuffed).— 1 gurnet

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