Mackerel with Fennel Sauce
From Fifty dinners, 1895
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 63. The excerpt below is the record exactly as published.
the yolk of an egg, and serve, boiled rice accompanying if liked. If provided with mulligatunny paste use a tablespoonful well filled instead of curry paste and powder, and if 139 140 FIFTY DINNERS. only curry powder be in stock use a heaped-up table- spoonful. Half a dozen dabs having been trimmed, dried, egged, and bread-crumbed, fry them in a good bath of fat till crisp, and golden coloured, then drain, dry, pile on a hot napkin, dust over with salt and serve. The best sauce is bcurre fonchc, with a squeeze of lemon or teaspoonful of anchovy vinegar. Brown bread and butter may also be sent round. Bone a breast of veal, carefully picking out each bone separately, and wasting none of the meat. With the bones, assisted with a few vegetables, ^dcS’ln^aised ^ broth, adding an ounce of glaze. When this is ready strain, and use it with a gill of chablis or sauterne for the moistening of the breast. Cook in the manner explained for “ Gi'got a la Bercy" (page 14), and serve the joint with the broth in which it was cooked, skimmed and reduced, and a garnish of baked tomatoes. Rasp the outer film of crust from a French roll, and slice it in rounds three-eighths of an inch thick ; lay these out on a flat dish and baste them %llfritters (assuming that there are eight or ten of them) with half a gill of cream, sweetened slightly and mixed with the yolks of two eggs. Let them rest in this ten minutes, basting them all the time, then lift them up one by one, let them drip for a minute and afterwards roll them in finely rasped GOUGkRE OF CHEESE. 141 ratafia powder, dry, and plunge into a bath of boil- ing fat, when a golden colour, drain, dry, and serve in a dish paper dusted over with castor sugar. Apricot syrup sauce flavoured with rum may accompany. Put into a stewpan on the fire a gill and a half of water, two ounces of butter, and a saltspoonful of salt ; boil, take off the fire, and stir in two and a half ounces of flour, put this on the fire again, and work it vigorously till the paste leaves the side of the stewpan, take it off the fire, and cool it till only warm, stirring it about to ex- pedite the process, then add, one by one, the yolks of four eggs and three ounces of grated Parmesan ; mix thoroughly, finish with the whites beaten to a stiff froth, pour the mixture into a buttered baking- dish, or souffle tin, protected with buttered paper, and bake for about twenty-five minutes in a moderate oven. Serve as soon as it has risen nicely. MENU XXXIII. {March or April.) Potage Camilla. Truites ^ la meunifere. Entrecote & la Tyrolienne. “Pnme pudding.” Biscuit k I’Ecossaise. For this a pint and a half of c/ear giblet or veal broth must be prepared. When ready boil up in it two tablespoonfuls of finely pulverised tapioca (Groult’s recommended), simmer for twenty- five minutes, and strain, add a finely cut garnish of young carrot, turnip, and French beans (in thin strips separately cooked) and serve. Two or three little trout will suffice for this. After trimming the fish neatly wipe them, flour them, and lay them in a sauie-'p^.n with a couple of 2. Trout a ounces of butter, melted. Cook them by la meumire. . i • i i turning them gently m the butter over a low fire till tender, then drain, and arrange them on a very hot silver dish ; cover them closely while you make this sauce : — Add a couple of ounces of butter, melted, to that left in the yrtw/^-pan, keep this over the fire till it turns pale brown {beurre noisette)., take it off the fire, stir in a paste made with a couple of well- pounded anchovies, and a dessert-spoonful of vinegar warmed separately before adding, finish with a dessert- 142 BISCUIT WITH KIPPERED SALMOA. 143 spoonful of finely chopped parsley, pour over the trout, and serve as hot as possible, or the butter will be greasy. The entrecote or “ porterhouse steak ” is to be carefully grilled over a clear but not too fast fire for twenty-five minutes, turned by tongs to po,ta- preserve the gravy in the meat. It is to house steak ti be served with a garnish of gratinated Tyro- tomatoes, and, having been brushed over with glaze, masked with a mince made as follows : — Mince three ounces of onion, and fry this very gently in an ounce of butter, to soften but not to turn colour add half an ounce of flour, mix well and finish with two tablespoonfuls of tomato puree or French tomato conserve. Follow the recipe given for banana pudding. Menu ix., substituting cold stewed prunes, from which the stones have been removed, for the pieces of banana. If the prunes are prepared accord- ing to the recipe given at page 41, the flavour will be all the better. For the sauce : — Crack all the stones, and put them into a gill of syrup with the juice of a lemon, boil up, and simmer for ten minutes, strain, and finish with a liqueur-glass of cherry brandy. These are devilled thin “ Bath Olivers,” 5. Biscuit with a top dressing of neatly cut and grilled ^lppgf.g^i fillets of kippered salmon. See Menu ii. salmon. MENU XXXIV. {April or May.) Potage a la Meissonier. Filets de maquereau sauce fenouil. Petits poulets k la fermiere. Crodtes aux ananas. Bcucb^es aux anchols. A pint and a half of good mutton broth having been made from a scrag end of the neck, strain, remove all fat, and thicken slightly with half an ounce of butter and half an ounce of flour. Pound four ounces of lean of cooked mutton to a paste, and pass it through a wire sieve ; add to it half its bulk of onion (cooked in the broth), which must be also passed through the sieve : mix the puree in a bowl, season it, and stir in the yolk of an egg beaten up with a dessert-spoonful of cream. Put the broth on the fire to heat up, pass the puree into it, stop just before boil- ing-point is reached, and serve ivith cro-fdons of fried bread. Take the two sides of a mackerel off the bones entire, thus forming two pieces. Marinade these (Menu xix.) and ultimately broil them over a clear fire. 7.. Mackerel Serve with a sauce made of half an ounce fenml sauce, of butter, half an ounce of flour, and half a pint of water or fish broth ; sharpened with reduced vinegar (a teaspoonful boiled down from a 144 CAKE C ROUTES WITH PINEAPPLE. 145 tablespoonful) flavoured with a dessert-spoonful of blanched and finely chopped fennel
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Cook this with the app: pantry check, scaling, and the assistant.