Haddock a la Metropole

Ingredients

• 2 haddock fillets
• 1/4 cup heavy cream
• 1/4 teaspoon salt
• 1 tablespoon finely chopped chives
• 1 tablespoon lemon juice
• 1/2 cup buttered coarse bread crumbs

Method

1. 1

   Arrange fish in buttered pan, brush over with lemon juice, sprinkle with salt and pepper, and pour over sauce.

2. 2

   Cover with buttered paper and bake 15 minutes in moderately hot oven (375° F.).

3. 3

   Beat cream until stiff, add pimiento purée, chives, and salt.

4. 4

   Spread fillets with cream.

5. 5

   Sprinkle with buttered crumbs and bake until crumbs are brown.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 88. The excerpt below is the record exactly as published.

HADDOCK A LA METROPOLE 2 haddock fillets Normandy Sauce (p. 195) 4 cup heavy cream Y% teaspoon salt 114 tablespoons Pimiento Purée Y% cup buttered coarse bread (p. 191) crumbs Y tablespoon finely chopped chives 1% tablespoons lemon juice Arrange fish in buttered pan, brush over with lemon juice, sprinkle with salt and pepper, and pour over sauce. Cover with buttered paper and bake 15 minutes in moderately hot oven (375° F.). Beat cream until stiff, add pimiento purée, chives, and salt. Spread fillets with cream. Sprinkle with buttered crumbs and bake until crumbs are brown. Serves 6 to 8. ~ BAKED HADDOCK A LA PRESTON 2 haddock fillets ¥ cup buttered bread crumbs 1% tablespoons lemon juice 24 cup cream or milk Salt and pepper Mushroom Stuffing Brush fish with lemon juice and sprinkle with salt and pepper. Put one fillet in buttered pan or on oven-proof platter, spread with stuffing, cover with remaining fillet, pour over cream or milk, and bake 25 minutes in moderately hot oven (375° F.). Sprinkle with bread crumbs and bake until crumbs are brown. Remove to hot serving dish and strain liquor remaining in pan over it. Mushroom Stuffing. Mix % cup bread crumbs with 3 table- spoons melted butter and 14 cup mushroom caps, cut in pieces,. ¥ teaspoon salt, and a few grains pepper. FISH 219 PLANKED HADDOCK Put two haddock fillets on buttered plank (p. 263), sprinkle with salt and pepper, brush over with melted butter, and bake 30 min- utes in hot oven (400° F.). Garnish with mashed potatoes, out- lining the original shape of the fish, making as prominent as possible head, tail, and fins. Bake until potatoes are well browned, when fish should be thoroughly cooked. Finish garnishing with parsley and slices of lemon, sprinkled with finely chopped parsley. FILLETS OF HADDOCK, WHITE WINE SAUCE 2 haddock fillets Y% cup Fish Stock (p. 160) 5 tablespoons melted butter or water 34 cup white wine 2 tablespoons heavy cream Y% tablespoon lemon juice

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