Mackerel Bouilli, Sauce aux Groseilles
From A guide to modern cookery, 1909
Serves 3
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 198. The excerpt below is the record exactly as published.
AQUEREAU BOUILLI, SAUCE AUX GROSEILLES Cut the mackerels into three, crosswise, and poach them in court-bouillon with vinegar (No. 163), seasoned with a pinch of fennel per pint. Drain them on a napkin; skin them, and dish them with curled-leaf parsley all round. With the mackerels serve a gooseberry sauce prepared as follows :— Green Gooseberry Sauce proper to Mackerel.—Cook one |b. of green gooseberries in a copper sugar boiler with three oz. of sugar and enough water to cover them
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