Perch an Gratin

Ingredients

• the fish
• 1 pint of white wine
• 2 onions
• 6 mushrooms
• 1 tablespoonful chopped parsley
• 1 ounce butter
• a few spoonfuls Spanish sauce
• bread crumbs
• melted butter

Method

1. 1

   Clean, wash, and dry the fish, lay in a thickly buttered pan, season with salt, add white wine, cover with buttered paper, put the pan over the fire; as soon as it boils, set in the oven and baste frequently.

2. 2

   Chop fine onions, mushrooms, and parsley, stew in butter for 10 minutes; put half of this in a round dish and lay the fish over it.

3. 3

   Add to the remaining mixture a few spoonfuls of Spanish sauce and a little of the fish gravy; pour it over the dish, cover with bread crumbs, pour a little melted butter over, and bake a few minutes in a hot oven; then serve with Spanish sauce.

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 an Gratin. — Clean, wash, and dry the fish, lay in thick- ly buttered pan, season with salt, add 1 pint of white wine, cover with buttered paper, put the pan over the fire ; as soon as it boils set in the oven and baste frequently. Chop fine 2 onions, 6 mush- rooms, and 1 tablespoonf ul chopped parsley, stew in 1 ounce butter 10 minutes ; put half of this in a round dish and lay the fish over it. Add to the remaining mushrooms and onions a few spoonfuls Spanish sauce and a little of the fish gravy ; pour it over the dish, cover with bread crumbs, pour a little melted butter

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