John Dory with Holstein Sauce

Ingredients

• Clean and prepare the fish
• put it into a fish-kettle with a lump of salt
• 1 breakfast-cupful of the cooking-liquor of the fish
• 1 breakfast-cupful of white Rhenish wine
• Put 1½ oz. of butter into a small saucepan with 1 tablespoonful of flour
• stir in the yolk of an egg

Method

1. 1

   Prepare the fish in a kettle with salt and water, simmer for ten minutes.

2. 2

   For the sauce, mix butter and flour, add cooking-liquor and wine, season, and stir until boiling.

3. 3

   Remove from heat, add beaten egg yolk and lemon juice.

4. 4

   Serve the fish garnished with parsley, lemon slices, and hard-boiled eggs with sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 169. The excerpt below is the record exactly as published.

John Dory with Holstein Sauce. — Clean and prepare the fish, being very careful in drawing it not to break the gall, as that would make the whole fish bitter, put it into a fish- kettle with a lump of salt and sufficient cold water to cover, leave over the fire until it commences to boil, then move to the side, and keep it simmering for ten minutes. Prepare the following sauce for it : Put ljoz. of butter into a small saucepan with 1 table-spoonful of flour, mix them Well over the fire, then stir in 1 breakfast-cupful of the cooking-liquor of the fish and J breakfast-cupful of white Rhenish wine ; season to taste with salt, pepper, and a small quantity of grated nutmeg, and continue stirring until boiling ; then move off the fire, and stir in the yolk of an egg

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