Haddock au Gratin

Ingredients

• two haddocks
• a gill of white wine
• the liquor of a pint of tinned champignons
• a dozen of the mushrooms
• an ounce of butter
• a tablespoonful of chopped parsley
• four of raspings

Method

1. 1

   Skin and clean the haddocks, place in a buttered gratin dish, season, moisten with wine and mushroom liquor, lay mushrooms on top, add butter, sprinkle with parsley and raspings, and bake for 15-20 minutes.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 90. The excerpt below is the record exactly as published.

HAPDO€K AU GRATIN. Skin, clean, and wipe two haddocks; place them in a gratin-pan or dish previously buttered for that purpose, season with salt and pepper, moisten with a gill of white wine and the liquor of a pint of tinned champignons ; lay a dozen of the mushrooms on the haddocks ; put an ounce of butter, divided into eight parts, on the fish ; sprinkle a tablespoonful of chopped parsley and four of raspings

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