Poisson Americain (American Fish) - Diaz
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 73. The excerpt below is the record exactly as published.
Poisson Americain (American Fish). Blue Fish. A la Bombay — Scored and marinated with little anchovy essence. Throw grated cocoanut over clear fire and grill fish on top, and serve with anchovy butter and sliced lemon. . Creole — Filleted, and seasoned with paprika, baked, and served with Italienne sauce, containing chopped green peppers and tomatoes, garlic flavour. Diaz — Filleted, scored, and masked with a puree of pounded red peppers, anchovy essence, juice of lemon, and paprika, marinated for an hour, then bake with white wine, butter, and sliced fresh mushrooms
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.