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Kingfish with Mushrooms au Gratin
From The Swedish, French, American cook book, 1918
Serves 4
Serve on a paper napkin on a platter if a silver dish is not available.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 127. The excerpt below is the record exactly as published.
Kingfish with Mushrooms au Gratin Merlan aux Champignons, an Gratin Wash and clean a fresh kingfish; remove all bones and fillet it. Take a shallow casserole dish about two inches deep; roll the fillets around; put in the dish; cover with mushrooms and then with grated American cheese and some butter; bake in oven for about twenty minutes, put dish on a paper napkin on a platter (if a silver dish is not at hand). Serve with supreme sauce for dinner. Mushroom Filling. One and a half pounds mushrooms; wash and peel; put on stove with one cup water, half cup sherry, pepper, and salt; cook for fifteen minutes. Then cut mushrooms in small dices; make a sauce with one tablespoon butter, one tablespoon flour
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