Pompano Fillets à la Duchesse

Ingredients

• a nice pompano
• half a teaspoon of salt
• one-fourth a teaspoon of pepper
• the juice of half an onion
• a small cup of cream sauce
• two well-beaten eggs
• one tablespoonful of flour
• a tablespoonful of Sherry

Method

1. 1

   Cut fillets from pompano, season with salt, pepper, and onion juice.

2. 2

   Let stand for one hour.

3. 3

   Wipe dry, press fish forcemeat over fillets, and top with truffle star.

4. 4

   Wrap in oiled paper, place in a pan over water, and bake for 20-25 minutes.

Nutrition per serving

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 61. The excerpt below is the record exactly as published.

Pompano Fillets à la Duchesse Cut fillets — as many as you wish — from a nice pompano. Put them on a platter and season with half a teaspoon of salt. 108 MBS. SEELT'S COOK BOOK o|ie-{ourth a teaspoon of pepper, and the juice of half an onion. Rub the fish well with the pepper and salt. Squeeze the onion juioe over the fillets through a fine cloth, and let them stand one hour. Wipe dry. Put some fish forcemeat in a tube, and in fanciful forms press it over the fillets. Put a star cut from a truffle on top of each. Wrap each in piece of oiled paper. Place them in a tin pan, set the pan over another which is half fiUed with water. Bake in the oven until the forcemeat is done, or from twenty to twenty-five minutes. Serve with duchesse sauce. Btoifed Pompano with Lobster Select a fresh pompano, clean and wash it, and having re- moved the head and tail, reserve them for future use. Split the fish as for broiling and remove the bone. Boil a small lobster weighing about one and a half pounds. When cool remove the meat, saving the coral. Pound the meat in a mor- tar and rub it through a puree sieve. Mix it with a small cup of cream sauce, two well-beaten eggs, one tablespoonful of flour. Season with salt, white pepper, and if desired a dash of nutmeg. Lastly, stir in a small cup of cream and a table- spoonful of Sherry

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