Pomfret a la Normande

Ingredients

• Clean and trim a fine pomfret
• pepper
• salt
• a little finely-chopped parsley
• some minced mushroom
• butter a flat silver dish
• a cupful of broth
• moisten it with a little chablis, or a light white wine

Method

1. 1

   Season the fish, butter a dish, place the fish, moisten with wine and broth, and bake.

2. 2

   Make a veloute with oyster liquor and broth from the fish.

3. 3

   Garnish with oysters and mushrooms, pour veloute over, and bake for five more minutes.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 256. The excerpt below is the record exactly as published.

Pomfret a la Normande. Piece de boeuf en aspic. Courge-a-la-moelle au gratin. Pain de groseilles. Eromage, hors d'oeuvres. Dessert, 1, — Make a clear consomme as usual, and treat the let- tuce in this way : — Pick and wash one leuice' ^^"^ ^'^^ l^vge, or two small cabbage lettuces, dip them into boiling water for a few minutes, take them out, cut them into quarters : tie them together again : butter a stew-pan, place a couple of slices of bacon at the bottom of the pan, lay the lettuces on them, and cover them with stock : add two cloves, an onion, a tea-spoonful of sugar, and one of salt, and a tea-spoonful of dried herbs. Simmer the lettuces until done, take them out, drain them, and when dry, cut them into shreds with a dessert-knife : put the shredded pieces at the bottom of your tureen, and pour the consomme, boiling hot, over them. Serve. One average lettuce will be found enough for four basins. The broth in which it is cooked can be strained, and added to the soup : see, however, that it is clear. 464 MENU FOR A LITTLE HOME DINNER. 2. — Clean and trim a fine pomfret ; draw off the dark skin and detach the flesh from the bone m^r''mi".e'.'' """■ ^^^"^ ^ ^^^^V knife : take the two sides SO obtained, and season them on their respective inner sides (which you must first brush over with a well beaten ^^^ with pepper, salt, a little finely- chopped parsley, and some minced mushroom, lay them together again : the fish resuming its former appearance. Now butter a flat silver dish, or one that will stand the fire, strew over the butter some minced onion, place the fish thereon, moisten it with a little chablis, or a light white wine of that class, and a cupful of broth

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