Papers, Fish in

Ingredients

• boned fillets of fish
• a little butter
• anchovy, Harvey sauce, and sherry
• some parsley
• chopped mushrooms, or truffle
• the squeeze of a lemon
• some nutmeg, pepper, and salt
• the yolks of eggs

Method

1. 1

   Place boned fillets of fish in a pie-dish with a little butter, anchovy, Harvey sauce, and sherry.

2. 2

   Rake in the oven.

3. 3

   When done, remove and add to the liquor some parsley, chopped mushrooms, or truffle, the squeeze of a lemon, and some nutmeg, pepper, and salt.

4. 4

   Bind with the yolks of eggs till quite thick.

5. 5

   Lay the fillets on oval oiled papers, mask with the preparation, and fold in cutlet shape by turning in the edges of the paper.

6. 6

   Broil over a slow fire and serve on a napkin.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 173. The excerpt below is the record exactly as published.

Papers, Fish in. — Place boned fillets of fish in a pie-dish with a little butter, anchovy, Harvey sauce, and sherry. Rake in the oven. When done, remove and add to the liquor some parsley, chopped mushrooms, or truffle, the squeeze of a lemon, and some nutmeg, pepper, and salt. Bind wdth the yolks of eggs

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