Perch a la Béchamel

Ingredients

• a medium-sized fish
• the juice of 1 lemon
• 2 ounces melted butter
• 1 pint of béchamel sauce
• the yolks of 2 eggs
• a little cream
• grated Parmesan cheese

Method

1. 1

   Scale, clean, and wash the fish, remove skin and bones, cut the meat into pieces about 2.5 inches square, season with salt, and lay in a thickly buttered pan; pour over the juice of 1 lemon and melted butter; set in a hot oven to bake.

2. 2

   As soon as done, take them out; add to the gravy béchamel sauce, boil until thick; beat up the yolks of 2 eggs with cream, and add to the sauce.

3. 3

   Put a layer of fish forcemeat in a deep pie dish, bake it in the oven about 10 minutes; lay half of the fish onto the forcemeat, pour some of the sauce over, then the remaining half of the fish and some more sauce; sprinkle thickly with grated Parmesan cheese, drop a little melted butter over, and bake in the oven until light brown; then serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 144. The excerpt below is the record exactly as published.

Perch & la B6chameL — Scale, clean, and wash a medium- sized fish, remove skin and bones, cut the meat into pieces about 27t inches square, season with salt, and lay in a thickly buttered pan ; pour over the juice of 1 lemon and 2 ounces melted butter ; set in a hot oven to bake. As soon as done take them out ; add to the gravy 1 pint of bechamel sauce, boil until the sauce is somewhat thick ; beat up the yolks of 2 eggs with a little cream, and add to the sauce. Put a layer of fish forcemeat in a deep pie dish, bake it in the oven about 10 minutes ; lay half of the fish on to the force- meat, pour some of the sance over, then the remaining half of the fish and some more sauce ; sprinkle thickly with grated Parmesan cheese

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