Haddock with Diplomate Sauce

Ingredients

• a large, fresh haddock
• one ounce of butter
• half an ounce of flour
• three or four gills of milk
• an onion
• a carrot
• some parsley
• whole pepper
• salt
• a quarter of an ounce of anchovy butter
• about a dozen and a half picked shrimps
• two or three gherkins

Method

1. 1

   Simmer the haddock in boiling water for 15 minutes.

2. 2

   Drain and serve with a sauce made from butter, chopped mushrooms, flour, and strained milk boiled with onion and carrot.

3. 3

   Stir in egg yolks, shrimps, gherkins, and lemon juice.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 27. The excerpt below is the record exactly as published.

addock, with Diplomate Sauce). — Take a large, fresh haddock and put it into a fish kettle with plenty of boiling water. Let the fish simmer gently at the side of the stove for about a quarter of an hour. The moment it is done, drain it carefully, dish it up on a folded napkin, garnish it with parsley, and serve with the following sauce in a boat. Put one ounce of butter in a saucepan with a few mushrooms finely chopped, let them fry slowly without colouring, then mix in half an ounce of flour, and when thoroughly amalga- mated, add, by degrees, three or four gills of milk, which has been previously boiled with an onion and a carrot sliced, some parsley, whole pepper and salt, and then strained. Let the sauce come to the boil, and then simmer by the side 48 Little French Dinners. of the fire. Stir it occasionally, and when well reduced, add a quarter of an ounce of anchovy butter made in the usual manner by pounding together equal quantities (in weight) of anchovies and butter, and then passing the paste through a hair sieve. Have ready about a dozen and a half picked shrimps cut in halves, also two or three gherkins

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