Mackerel in Sauce

Ingredients

• half a dozen eschalots
• two or three mushrooms
• the yolks of two eggs (previously hard-boiled)
• a little piece of butter
• salt
• pepper (cayenne)
• the fillets of two anchovies
• a little stock if necessary

Method

1. 1

   Boil the mackerel in a wine court-bouillon.

2. 2

   Pound the eschalots, mushrooms, egg yolks, salt, pepper, anchovies, and butter in a mortar.

3. 3

   Stir this mixture over the fire in a pipkin, add stock if necessary, dish up the mackerel, sprinkle with finely-chopped herbs, and pour the sauce over it.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 22. The excerpt below is the record exactly as published.

Mackerel (in Sauce).— Boil it in a wine ronrt- bouillon, pound in a mortar half a dozen eschalots, two or three mushrooms, the yolks of two eggs (previously hard-boiled), salt, pepper (cayenne), the fillets of two anchovies, and a little piece of butter; stir this 58 COOKERY. mixture over the fire in a pipkin, add a little stock if necessary

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