Merlan a la Colbert
From A guide to modern cookery, 1909
Serves 2
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.
butter a la Maitre-d’ Hotel. N.B.—Whitings a l’anglaise may also be grilled, but it is preferable to cook them in clarified butter. 1015—MERLAN A LA BERCY Slightly open the whitings down the back, with the view of promoting their cooking process. Lay them on a buttered dish sprinkled with finely-chopped shallots, and moisten them with white wine and fish fumet. Add one-half oz. of butter per whiting, and cook in the oven, basting often the while. The moment when the whitings are quite done should be coincident with the almost complete reduction of their cooking-liquor. Set to glaze at the last moment. When taking the whitings out of the oven, sprinkle them with a few drops of lemon juice and a little chopped parsley. 1016—MERLAN A LA COLBERT Open the whitings down the back, and bone them. Season them; dip them in milk; roll them in flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.