Pish Ragout in Scallop Shells

Ingredients

• Dissolve a piece of butter
• any uncooked fish
• add salt
• add lemon-juice
• some good gravy
• a glassful of white wine
• a little cayenne pepper
• grated lemon-peel
• ginger
• nutmeg
• thicken the sauce with flour
• stir in the yolks of three eggs and a little sardine butter
• covering of bread-crumbs
• Parmesan cheese

Method

1. 1

   Dissolve butter in a stewpan, add fish cut into small dice, salt, and lemon juice, and stew gently.

2. 2

   Prepare a sauce with gravy, white wine, cayenne, lemon-peel, ginger, and nutmeg, thickened with flour.

3. 3

   Stir in fish and yolks, place in scallop shells, cover with breadcrumbs and cheese, pour oiled butter over, and bake to a pale brown for ten minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 519. The excerpt below is the record exactly as published.

Pish Ragout in Scallop Shells. — Dissolve a piece of butter in a stewjmn, and put into it any uncooked fish, weU cleared from skin and bone, and cut into small dice, but not mashed; add salt and lemon- juice, and stew very gently till done ; then have ready a sauce composed of the following ingredients : — Some good gravy, a glassful of white wine, a little cayenne pepper, grated lemon-peel, ginger, and nutmeg. Thicken the sauce with floui- and butter, and stir till quite thick; then put in the fish, and stii- in the yolks of three eggs and a little sardine butter. Put this ragout into scallop-shells with a covering of bread-crumbs and Parmesan cheese

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