Perch k la Polonaise

Ingredients

• the fish
• some vinegar
• a little vinegar has been added
• 4 ounces melted butter
• the juice of 1/2 lemon
• 1 teaspoonful fine chopped parsley
• 1/2 teaspoonful nutmeg

Method

1. 1

   After the fish has been well washed and cleaned, pour over some vinegar, put it into a fish kettle of boiling salted water to which a little vinegar has been added.

2. 2

   When boiling again, draw the kettle to the side of the stove and let it stand half covered about 10 to 20 minutes, until done.

3. 3

   Lay the fish on a warm, long dish; chop fine 2 hard-boiled eggs, add them to the melted butter, lemon juice, parsley, and nutmeg; pour this over the fish and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 143. The excerpt below is the record exactly as published.

Perch k la Polonaise. — After the fish has been well washed and cleaned pour over some vinegar, put it into a fish kettle of boiling salted water to which a little vinegar has been added. When boil- ing again draw the kettle to the side of stove and let it stand half covered about 10 to 20 minutes, until done. When done lay the fish on a warm, long dish ; chop fine 2 hard-boiled eggs, add them to 4 ounces melted butter, the juice of Vt lemon, 1 teaspoonful fine* chopped parsley, and Yg teaspoonful nutmeg ; pour this over the fish and serve. Fillets de Perches it la Villeroi.— Remove the skin and bones of a well-cleaned fish, cut the meat into small fillets about 2 inches square, sprinkle with a little salt, and fry slowly in biittei PERCH. 215 haU done. After cooling off dip each piece first into thickly boiled Yilleroi sauce, then in fine bread crumbs, next in beaten egg, and lastly into fine bread crumbs again ; fry them in boiling fat to a fine golden color. Lay the fillets for a few minutes on blotting paper to absorb the grease ; serve on a warm dish and garnish with fried parsley. All fish of delicate meat may be prepared in the same way. 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 over, and bake a few minutes in a hot oven ; then serve with Spanish sauce. Pike and other fish may be prepared in the same way. Fillets of Perch & la JolnvUle.— Clean, wash, dry, and skin the fish, remove the bones, cut the meat into small fillets, shape them, and put over one side a thin layer of fish forcemeat to which some fine herbes and fine-minced boiled beef's tongue have been added ; pack it even with a knife, lay the fish in a thickly buttered pan, and cover with a buttered paper. About 15 minutes before serving set the pan in a hot oven and bake until the fish is done. Arrange the fillets in a circle on a warm dish, pour in the center ly^ pint of boiled asparagus tops, pour over 1 pint of sauce velout^e, and serve. Perch with Oysters,— Bemove the skin and bones of a me- dium-sized perch, cut the meat into small fillets about 2Vg inches square, shape them nicely ; sprinkle with salt, dip in beaten egg and powdered cracker, and fry in butter light brown ; arrange on a dish in the form of a border, and pour in the center an oyster ragdui 216 SEA FOOD, Eto. Fillets of Pereh Frit£. — Have a good-sized perch cleaned and washed, remove skin and bones, cat the meat into small fillets abont 2 inches square ; season with salt, pepper, and lemon juice, and set aside 20 minutes. Before serving wipe the fillets dry and roll in flour ; beat up 2 eggs, take each piece separately on a fork, dip in the egg and drop into boiling lard ; fry to a delicate brown. Lay them on blotting paper, and serve on a napkin with lobster or crab sauce. Sole, pike, weakfish, and flounders may be prepared in the same way. 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

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