Pompano Chops a la Signora

Ingredients

• the pompano
• some sherry
• foundation of spinach
• hollandaise sauce in the centre
• little specks of truffle
• garnish with parsley

Method

1. 1

   Scrape and wash the pompano well; fillet it; split in half, spread out quite thin; cut and form into small individual cutlets in the shape of a chop.

2. 2

   Put them on a buttered pan; decorate with mousse from striped bass.

3. 3

   Stick little specks of truffle on top.

4. 4

   Put some sherry in the pan; cook in oven for about eight to ten minutes — well covered.

5. 5

   Serve on a foundation of spinach with hollandaise sauce in the centre.

6. 6

   Garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 119. The excerpt below is the record exactly as published.

the pompano in each shell two teaspoons of hot crab meat that is seasoned with pepper, salt, onion juice, and melted butter. Garnish the platter with the crab claws all around and parsley. Serve for lunch or supper. Pompano Chops ( Cotelettes de Pompano ) a la Signora Scrape and wash the pompano well; fillet it; split in half, spread out quite thin; cut and form in small individual cutlets in the shape of a chop, all same size; put them on a buttered pan; decorate with mousse from striped bass all around the edge with a fancy tube, and a dot in the centre. Stick little specks of truffle on top of decoration all around and a diamond of truffle on top of dot in the centre. Put some sherry in the pan; cook in oven for about eight to ten minutes — well covered. Serve on a foundation of spinach, one resting on top of the other — put a paper frill in each of the chops — with a hollandaise sauce in the centre. Garnish wdth parsley. Fish entree for dinner or luncheon. Fried Fillets of Pompano ( Filets de Pompano frits) a la Tartare Scrape and wash the pompano well; fillet it; split in halves; cut about four inches long and two inches wide; roll; sprinkle with pepper and salt; dip in egg and bread crumbs; fry in very hot fat. While frying, sprinkle again with salt and pepper. Leave it on a platter in the oven for a few minutes until ready to serve. Ar¬ range on a paper doily or napkin, one on top of the other (in the same way as croquettes). Garnish with lemons and parsley. Serve with tartare sauce for lunch, dinner, or supper. Fillet of Pompano with Tomatoes a la Gimo Filet de Pompano aux Tomates, a la Gimo Scrape and wash the pompano well; fillet it; split in halves; cut about four inches long and two inches wide; roll; put on a buttered pan; sprinkle with pepper and salt; put some sherry into the pan with a tight cover and cook in oven for about eight to ten minutes. When cooked, cover with a clear tomato glaze and sprinkle with fine-chopped parsley. Serve on a foundation of spinach with a hollandaise sauce in the centre. Garnish with pieces of lemon and parsley. Fish dish for dinner. Fillet of Pompano ( Filet de Pompano) a la Newbourg Scrape, wash, and fillet the pompano; put in a buttered pan with some sherry, pepper, and salt; cook — covered — until golden brown on both sides; cut in small pieces; put on a platter; cover with newbourg sauce. Serve with half moons of puff paste all around for lunch or supper. [Can also be served inside patties or noodle borders.] Fillet of Pompano with Mousse of Salmon a la Erick Gustaf Filet de Pompano , Mousse de Saumon, a la Erick Gustaf Scrape and wash the pompano well; fillet it and split in halves, take one tablespoon salmon mousse and roll inside the fillets about three inches long and two and a half inches wide. Decorate with salmon mousse down the centre; sprinkle with pepper and salt; cook about eight to ten minutes — well covered — with some sherry in the pan. When cooked, place on slices of tomato; in the centre arrange marbles of potato that have been put in shirred butter. Sprinkle with fine-chopped parsley over the potatoes. Serve with hollandaise sauce for lunch or supper. Fillet of Pompano with Spinach Filet de Pompano aux Epinards Scrape and wash the pompano well; fillet it and split in halves; cut the fillets three inches long and one and a half to two inches wide; put a tablespoon of spinach stuffing on each and roll; put on a buttered pan with pepper, salt, and sherry. Decorate on a bias with strips of Spanish pepper; put in oven and cook — well covered — for about eight to ten minutes. Serve on a paper doily on slices of tomatoes with hollandaise sauce in the centre. Garnish with parsley

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