Rachel

Ingredients

• Rachel — Poached
• Nantua sauce over
• and julienne of truffe

Method

1. 1

   Poach the fish and serve with Nantua sauce and julienne of truffe.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 69. The excerpt below is the record exactly as published.

Rachel — Poached, Nantua sauce, with julienne of truffes. Regence — Farced, poached, garnished with quenelles, oysters, mushrooms, olives, soft roe, rich fish veloute over and sliced truffe. Reyniere — Farced, baked, garnished with mushrooms, soft roe, and anchovy fillets, Stanley sauce over. Richement — Poached, Normande sauce with julienne of truffe, carrots, Parisienne potato round. Royal — Farced, supreme, mousseline sauce, with oysters. Salvador — Farced, supreme, done as Duglere. Sarah — Poached, Yenitienne sauce, and julienne of truffe. Turbotin — Chicken turbot. Valentine — Poached, Normande sauce with mush- room, finished as Mornay. Vatel I. — Small grilled chicken turbot, garnished with crayfish, vin blanc sauce. Vatel II. — Supreme, poached, Chambord sauce, cucumber and mignonnette of sole garnish. Barbue (Brill). All ways of cooking and garnishing brill are the same as turbot. Fletan (halibut), prepared as turbot. Merlans (Whiting). A V Ambassadrice. — Paupiette, poached, an oyster on each, rich cream sauce over. 172 The New Practical Cookery Guide. * Andalouse — Farced paupiettes served on half grilled tomato filled with risotto, Aurore sauce over, aubergine garnish. Anglaise — Split, dipped in oiled butter and fresh crumbs, baked, beurre noisette and lemon. Belle Helene — Paupiettes served on nouilles, masked with bechamel, and cheese and gratines. Bercy — As sole Bercy. Bonne Femme — Baked with fines herbes and mush- rooms, and white wine, lie, masked and salamandered, Boulangere — Done asMeuniere, breadcrumbs, maitre d’ hotel over and salamandered, noisette potatoes round. Bretonne — Baked with julienne of onions and leeks lie, cream and fines herbes. Cecilia — Prepared as Meuniere, asparagus pointes garnish. Cherbourg — Baked with sliced mushrooms, oysters, white wine, lie butter, and serve. Chevaliere — Farced paupiettes, poached, masked with Nantua sauce, salpicon of truffe, oysters, crayfish lie, Normande sauce served in centre. Colbert — Split and boned, and finished as sole Colbert. Dieppoise — As Sole Dieppoise. Don Carlos. — Poached served with half vin blanc sauce and half tomato sauce, chopped truffe over. Doria — Poached, served with vin blanc sauce and cucumber, a la creme garnish. Fecampoise — Poached, garnished with mushrooms and shrimp sauce over. Poissons (Fish). 173 Frangaise — Dipped in milk, floured and fried, Tartare sauce apart. Grand Mere — Paupiette, done in cocotte, M or nay and gratines. Grenobloise — Split and finished as sole Grenobloise. Heloise — Baked with fines herbes, dice of tomatoes and fines herbes lie cream, and serve. Hoteliere — Boned, done as Meuniere maitre d’hotel and d’Uxelle over. Jackson — Poached, fines herbes sauce over, button onions and croutons round. Juive — Filleted and fried in batter with oil, Tartare sauce. Marchand de Yin — Baked with claret, eschalots and fines herbes, lie butter, and masked. Mascotte — Farced paupiettes in cocottes, shrimp sauce over. Medicis — Fried a 1’ Anglais, Medicis sauce apart. Nigoise — Split and grilled, Nicoise garnish round. Orly — Filleted, marinated, fried in batter, tomato sauce apart. Rachel — Poached, Nantua sauce over

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