Perch, Normandy Style

Ingredients

• the perch
• some chopped onions
• a bunch of parsley
• some trimmings of fresh mushrooms
• a little salt
• white wine to cover
• some quenelles
• some oysters
• some mussels
• butter
• the yolks of three eggs

Method

1. 1

   Scale and clean the perch, place chopped onions in a flat stewpan, add the perch, parsley, mushrooms, salt, and white wine.

2. 2

   Simmer for fifteen minutes.

3. 3

   Prepare a garnish with quenelles, mushrooms, oysters, and mussels.

4. 4

   Drain the liquor from the fish, boil it till reduced to half, thicken with kneaded butter, and add egg yolks.

5. 5

   Pour the sauce over the perch, garnish, glaze under a salamander, and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 17. The excerpt below is the record exactly as published.

Perch, Normandy Style. Scale and clean the perch, put some chopped onions at the bottom of a flat stew- pan and put in the perch, with a bunch of parsley, some trimmings of fresh mush- rooms, a little salt and white wine to cover. When the liquid is boiling move the stewpan to the side of the fire and keep the contents simmering for fifteen minutes. Prepare a garnish with some quenelles, mushrooms, oysters, and mussels, reserving the liquor of the oysters and mushrooms. Drain the liquor off the fish through a fine hair sieve into a saut^pan and boil it till reduced to half; then take the pan off the fire, thicken the sauce with kneaded butter, divided into small pieces, stirring all the time, then add a liaison of the yolks of three eggs

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