Mackerel Bouchees au Laitance

Ingredients

• a lump of butter
• the soft roes of two Mackerel
• 1 teaspoonful each of chopped parsley
• 1 teaspoonful each of lemon-juice
• 1 breakfast-cupful of white sauce
• 1 breakfast-cupful of broth
• about £ teacupful of cream
• 2oz. of butter
• 1 tablespoonful of flour

Method

1. 1

   Melt butter in a saute-pan, add soft roes, parsley, and lemon-juice; fry for five minutes, then turn and fry the other side.

2. 2

   Cut roes into squares, add to white sauce, broth, sugar, and cream; stir gently.

3. 3

   Prepare puff paste, roll out, cut into rounds, brush with egg, and bake for twenty minutes.

4. 4

   Scoop out the centers, fill with roes, replace lids, and serve on a hot dish with parsley.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 440. The excerpt below is the record exactly as published.

Mackerel Bouchees au Laitance. — Put a lump of butter into a saute-pan, melt it, then put in the soft roes of two Mackerel, 1 teaspoonful each of chopped parsley and lemon-juice ; fry them over a moderate fire for five minutes, then turn, and fry the other side. When done, cut the roes into small squares, put them again in the saute-pan with 1 breakfast-cupful of white sauce, J breakfast-cupful of broth, a small quantity of sugar, and about £ teacupful of cream. Stir the above mixture over the fire, taking care not to break the roes. Prepare some puff paste, roll it out to about Jin. in thickness, then with a fluted tin cutter, about Him in dieamter, cut the paste into rounds. Sprinkle some water over a baking-sheet, lay the bouchees on it, and brush them over with a paste-brush dipped in beaten eggs. Cut a circular incision in the centre of each round with a plain tin cutter, dipping the cutter in hot water each time. Bake the bouchees for about twenty minutes in a quick oven, keeping the door closed as much as possible. When cooked, lift the inner circle off each bouchee, and scoop out the soft paste, leaving them quite hollow. Fill them with the Mackerel roes, put the lids on again, arrange them on a folded table-napkin or an ornamental dish-paper on a hot dish, and serve. A little parsley arranged on it improves the look of the dish. Mackerel Fricassee. — Clean and wash a Mackerel, and remove the skin by cutting through it round the head and pulling it off'. Cut off the fillets, trim them to an oblong shape, put them in a dish, and pour over a little sauce. In the meantime, put the fish-bones in a saucepan with the thin rind of a lemon, a few stalks of parsley, and a little water, and cook gently for about thirty minutes. Strain the bone liquor into the basin with the fillets. Arrange the fillets at the bottom of a saucepan, pour over the bone liquor, and simmer gently for from ten to fifteen minutes. When the fish is nearly done, sprinkle it over with a little salt and pepper, and add 1 table-spoonful of chopped parsley, 1 gill of cream, and 2oz. of butter worked into 1 table-spoonful of Hour

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