Pompano, Cafe Anglaise

Ingredients

• four small whole pompano
• four fillets of pompano
• one dozen clams
• one dozen oysters
• one cup of cream sauce
• one cup of white wine sauce
• one dozen ecrevisse tails

Method

1. 1

   In a buttered saute pan, season pompano with salt and pepper.

2. 2

   Boil clams and oysters with their juice, then strain the broth over the pompano and boil until done.

3. 3

   Remove fish, reduce broth, add cream and white wine sauces, strain, and pour over fish.

4. 4

   Garnish with fried sole fillets.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 60. The excerpt below is the record exactly as published.

Pompano, Cafe Anglaise. Put four small whole pompano and four fillets of pompano in a buttered saute pan, and season with salt and pepper. Put in another vessel one dozen clams and one dozen oysters, with their own juice, and bring to a boil. Then strain the broth over the pompano and boil until done. Remove the fish to platter, reduce the broth, then add one cup of cream sauce and one cup of white wine sauce, and strain. Put the oysters and clams and one dozen ecrevisse tails

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