John Dory with Oysters

Ingredients

• Choose a dory of about a pound and a half in weight
• three ounces of onion
• a bunch of parsley
• saltspoonful of mignonette pepper
• a teaspoonful of spiced salt
• a dozen sauce oysters

Method

1. 1

   Fillet the dory and simmer the head, bones, and trimmings with onion, parsley, pepper, and spiced salt in water or milk for half an hour.

2. 2

   Strain and arrange fillets in a pan, cover with broth, and simmer for 12-14 minutes.

3. 3

   Heat oysters in their liquid, strain, and add to the broth.

4. 4

   Arrange fillets on a dish, cover with oysters and sauce, and heat in the oven for a few minutes.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 23. The excerpt below is the record exactly as published.

John Dory with oysters. Choose a dory of about a pound and a half in weight. Fillet it. Put the head, bones, and trimmings, with three ounces of onion, a bunch of parsley, saltspoonful of mignonette pepper, and a teaspoonful of spiced salt, into a stew- pan ; cover with water or milk and water, boil and simmer for half an hour, straining into a clean saucepan. Arrange the fillets in a shallow pan — a sautJ'pa.w with an upright rim will do. Cover them with the broth, boiling hot, and then simmer for twelve or fourteen minutes. Take out the fillets, put them upon a hot dish, and cover them up. Save the broth. Now take a dozen sauce oysters

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