Perch au Bleu

Ingredients

• four fresh-killed perch
• a glassful of white wine vinegar
• one sliced onion
• one carrot
• a bay leaf
• clove
• parsley tied in a bouquet
• a handful of salt

Method

1. 1

   Pour vinegar over perch.

2. 2

   Boil water with salt, onion, carrot, bay leaf, clove, and parsley.

3. 3

   Add fish and vinegar, boil, then set aside for fifteen minutes.

4. 4

   Serve garnished with potatoes, parsley, and lemon.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 138. The excerpt below is the record exactly as published.

Perch au bleu Potatoes nature Larded tenderloin of beef, Vigo String beans in butter Green corn on cob Lettuce salad, Russian dressing Chocolate blanc mange Assorted cakes Coffee Baked pears. Core one dozen pears, but leave the stems on. Put in a pan with half a pint of water and half a pound of sugar, and bake in medium hot oven until soft. Serve either hot or cold, with sauce separate. Baked peaches. Prick one dozen peaches all over with a fork, and set them close together in a pan. Sprinkle with one-quarter pound of granulated sugar, and add just water enough to cover the bottom of the pan. Bake until soft. Serve cream separate. Sweetbreads, Lavaliere. Prepare some sweetbreads braise, place on a platter, garnish with peas in butter, and onions glaces. In the gravy put pieces of parboiled salt pork cut in small dices, and cook for ten minutes. Pour over the sweetbreads. Consomme Allemande. Mix in a bowl three-quarters of a cupful of sifted flour, one-quarter of a cupful of milk, two whole eggs, and a little salt. Let it run through a colander into three pints of boiling consomme, and boil for five minutes. Consomme Xavier. Same as Consomme Allemande, with the addition of a little chopped chervil just before serving. Perch au bleu. Put four fresh-killed perch on a platter, and pour a glassful of white wine vinegar over them. Put in a fish kettle on the fire, some water, a handful of salt; and one sliced onion, one carrot, a bay leaf, clove and parsley tied in a bouquet

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