Lamprey Bordelaise
From Practical household cookery, 1891
Serves 2
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 89. The excerpt below is the record exactly as published.
a little essence of anchovies, and the juice of a lemon. Pass it through a tammy into a bain-marie containing the mushrooms at first put with the fish ; add two dozen small stewed onions (287) and a few quenelles of fish, previously cooked in fish broth. Keep these hot, and meantime drain the pieces of lamprey; dish them up; pour the sauce over; garnish round with the tails of either prawns, shrimps, or crayfish, and serva 460. LAMPREY. BORDELAISE. Cleanse two fine lampreys as in the foregoing; form them into a circular shape by fai>tening with a string; stew in a pint of claret with the addition of vegetables and diied herbs as in the Matelotte, to which two mashed cloves of garlic must be added, and as soon as they are properly cooked reduce their liquor in a stewpan with a similar quantity of brown sauce and a little essence of mushrooms to its proper consistency; then add a little I / PRACTICAL HOUSEHOLD COOKERY. 209 essence of anchovies, a little grated nutmeg, a small quantity of cayenne, and the juice of a lemon ; stir this well together and pass it through a tammy into a bain- marie containing two dozen button mushrooms and the tail of a small lobster, pi-operly prepared and cut into small dice for that purpose. Dish up the lampreys after haying drained them; sauce them over; garnish with a border of croAtons fried in butter
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Cook this with the app: pantry check, scaling, and the assistant.