Otero, Belle

Ingredients

• Baked pot.
• fil. w. shrimps
• salpicon
• cooked fish
• cov. Mornay sa.
• w. fumet
• glazed

Method

1. 1

   Empty the baked potato and fill it with shrimps, salpicon, and cooked fish.

2. 2

   Cover with Mornay sauce and fumet, then glaze.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 69. The excerpt below is the record exactly as published.

Otero, Belle; Baked pot. emptied, fil. w. shrimps, sal¬ picon, cooked fish, cov. Mornay sa. w. fumet, glazed. Pain, Fish loaf in fi-fo. in dec. mould (See “Timbals” and “Mousseline.”) Divers gar. and sa. according to fish. Palace, Cooked in dish w. shallots and minced mu. pounded tom., wh. wi. cov. Mornay sa., glazed. Papillote, Fish saute or broiled cov. w. thi. Duxelles sa., put in paper casing, baked, slices of ham or lemon according to desire. Parmentier, Fish fillet cooked w. chopped shallots and wh. wi. gar. w. crushed boiled pot. cov. w. thin fish sa. and coction and fi-her., glazed. Parame, Broiled. See “Papillote,” for Sardine. Parisienne, Cooked w. wh. wine, gar. w. oysters, mu., truf., cov. Normande sa. w. crawfish butter, gar. w. dec. quen., Parisienne pot. around, sliced truf. Pates (Fish Pies), Salmon pie, eels, lobster. See head¬ ing “Farces, Forcemeat.” Generally cold. Paul Bert, Cov. Parisienne sa. w. fumet gar. shrimps and pot. Parisienne. Paupiette ou Poupiette, Sliced fish rolled, w. fi-fo., meat, braised w. fumet or wine, gar. and sa. according to fish. Pecheur, Matelote style, in tureen, baked. — 142 — FISH, GARNITURE AND SAUCES Pilaf, Turkish dish, w. rice and onions, moisten fish stock, sea. divers style. Pisane, On chopped spinach w. garlic and anchovies, w. butter, cov. Mornay sa. w. tom. and fumet, glazed. Plat (Dish), Cooked in dish w. wine, stock, fumet, sea., etc., baked. Plombiere, Breaded w. Indian meal and fried cold sa. Poche (Poached), In wine, fumet, court-bouillon, gar. and sa. according to fish. Pochouse (See “Matelote”). Use any kind of fish, cooked w. red wine, burn w. brandy. Pojarski, Chopped fish thi. w. .fresh ere., bread crumbs and fresh butter, half and half, sea. made chop shape, dipped in melted butter and fresh bread crumbs, broiled gar. and sa. according to fish. Polignac, Cooked in dish w. shallots and minced mu. cov. fish sa. w. paprika. Polonaise (Polish), Same as “Israeliet,” or fried w. Polonaise butter. Pompadour, Cov. lobster sa. w. truf. in dice, gar. small lobster croquettes. Pondichery, In rice border, w. curry, cov. Pondichery sa. Pontigny, Cov. Matelote sa. gar. w. fi. quen. w. onion pu., shrimps, mu. and crawfish tails. Portiere, Fried in butter when cooked, cov. w. French mustard and butter Meuniere, fi-herbs. Porcupine, Incrusted or larded w. salt pork, broiled or fried. Porte-Bonheur, Fillet of fish horseshoe shape, stuf. w. shrimps salpicon

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