Pompano à l'Allemande

Ingredients

• Remove the fillets from a medium-sized fish
• cut and pare into 6 oval-shaped pieces
• season with salt and pepper
• season with salt and pepper
• add ½ pint white wine
• 1 small onion
• a bouquet
• 6 whole peppers
• Melt 1 tablespoonful butter
• add 1 tablespoonful flour
• add 1 cupful white broth
• ½ cupful of the fish gravy
• ¼ cup of mushroom liquor
• 1 even teaspoonful salt
• mix the yolks of 2 eggs
• ¼ cupful cream
• 1 tablespoonful lemon juice

Method

1. 1

   Remove fillets from the fish, season, and place in a buttered pan with wine, onion, and peppers.

2. 2

   Bake in a hot oven, basting frequently.

3. 3

   Prepare sauce by cooking butter and flour, then adding broth, fish gravy, mushroom liquor, and salt.

4. 4

   Mix in egg yolks and cream, then add lemon juice.

5. 5

   Serve the fillets with the sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 148. The excerpt below is the record exactly as published.

Pompano ik PAllemande. — Remove the fillets from a medium- sized fish, cut and pare into 6 oval-shaped pieces ; season with salt and pepper, place in a buttered pan ; add Vs pint white wine, 1 small onion, a bouquet, 6 whole peppers ; cover with buttered paper and bake in a hot oven, basting frequently. Melt 1 tablespoonfnl butter in a saucepan ; add 1 tablespoonfnl fiour, stir and cook 8 minutes ; add 1 cupful white broth, Vi cupful of the fish gravy, ^^ cup of mushroom liquor, a small bouquet, 6 coarsely pounded pep- pers, 1 even teaspoonf ul salt, and cook 6 minutes ; then strain into a clean saucepan ; mix the yolks of 2 eggs with Y4 cupful cream, add it slowly to the sauce ; add lastly 1 tablespoonfnl lemon juice. "When the fillets are done, arrange them on a warm dish and pour over the sauce. Serve with mashed potatoes, or garnish the dish with potato croquettes. All fish with delicate meat can be prepared in the same way. Pompano Teronitla.-— Bemove the fillets from 3 fresh pom- panoes of lYt pound each; season with salt, pepper, and lemon juice ; put for 1 hour in a covered dish with 1 sliced onion, 2 sprigs of thyme, Y, bunch parsley, 1 clove of garlic. Twenty minutes be- fore serving, wipe the fillets dry, fold double, dip in beaten egg, roll in fresh bread crumbs. Lay the fillets in a thickly buttered pan, pour over 2 ounces melted butter and the juice of 1 lemon ; cover with buttered paper, set the pan in a hot oven, and bake till done. Put Yi pint of canned tomatoes in a saucepan, add 1 teaspoonful 3S2 SEA FOOD, STa butter, Ya teaspoonfal pepper, the same of salt and sugar, cook 10 minutes ; then strain. Place in another small saucepan 1 fine-cut onion, 3 tablespoonfuls tarragon vinegar, 8 coarsely pounded pep- pers, set the saucepan over the fire, and reduce by boiling till nearly dry ; then remove from fire. When cold add the yolks of 4 eggs, set the saucepan in hot water, add 4 ounces butter in small pieces, and stir constantly; add 4 tablespoonfuls water, 1 teaspoonful beef extract, 1 even teaspoonful salt ; set the saucepan over the fire and stir till the sauce begins to thicken ; then strain through a sieve, add the strained tomatoes and 3 tablespoonfuls of whipped cream ; pour the sauce on to a warm dish, arrange the fillets over it, and serve with French fried potatoes ; or garnish with small slices of bread fried in butter. Oarp, trout, perch, and red snapper may be prepared in the same way. BLUEFISH. In season from the teginning of May to the end of September. Blueflsh^ Baked. — Clean, wash, and wipe a fresh 4-pound bluefish, season inside and outside with salt and pepper ; lay in a dish with two onions cut into slices, Y^ bunch parsley, the juice of 1 lemon, cover, and let it lie 1 hour ; then remove, fill with fish force- meat, sew up, and place in a baking pan with a few slices of lard- ing pork under it, pour over 2 ounces melted butter, and lay 3 thin slices of pork on top of the fish ; cover with buttered paper, and place the pan in a hot oven to bake, baste occasionally with its own gravy. When done remove the fish carefully to a warm dish, gar- nish with parsley, and serve with boiled potatoes and sauce Holland- aise or egg sauce. Blueflsh, Fried. — ^Split a well-cleaned bluefish through the back, cut each half into 3 pieces, season with 1 tablespoonful sea^ soning salt, letting lie Ys ^our ; then roll the fish in fiour ; melt 1 tablespoonful lard or fat in a frying pan, when hot put in as many fish pieces as will conveniently lie in the pan, and fry light brown BLUEFISH. 923 on both sides ; when all are fried arrange them on a hot dish, and serve with French fried potatoes and mustard sauce, or without an; sauce. Bluefish fried in larding pork is excellent Broiled Blneflsh with Butter h I'AlIemande.— Split a well-cleaned bluefish of 3 pounds through the back, wash, and wipe it dry, brush each half over with melted butter, lay the fish on a hot broiler with the meat side toward the fire, and broil over clear moderate fire 10 minutes ; then turn and broil 5 minutea on the other side. In the meantime mix 2 ounces butter with 1 eren tablespoonful seasoning salt, 1 tablespoonful lemon juice

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