Ragout of Fish Melts

Ingredients

• the melts
• half a glassful of stock broth
• the same quantity of white wine
• two ounces of butter
• a little flour
• the yolks of two eggs
• cream

Method

1. 1

   Wash melts, steep in boiling water with vinegar, then dry.

2. 2

   Cook with parsley, chives, salt, and pepper in stock and wine.

3. 3

   Thicken with butter and flour, add lemon juice before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 918. The excerpt below is the record exactly as published.

the melts in cold water, and then steep them in boiling water to which some vinegar has been added. Eemove the melts from the water, dry them on a cloth, and cook for a quarter of an hour with parsley, chives, salt, and pepper, in half a glassful of stock broth, and the same quantity of white wine, mixed with a few spoonfuls of bland dc veau. Take out the melts when cooked, evaporate the liquid in which they were cooked to the consistence of a sauce, and thicken with two ounces of butter, mixed with a little flour. Before sending this dish to table, remember to squeeze the juic« of a lemon into it. This ragout may also be prepared by another method. Cut into small pieces two onions, one carrot, and half a pars- nip, fry them in butter with parslej% chives, pepper, salt, and nutmeg. When nearly ready add a little flour, and mbc it well with the other materials. Afterwards pour a sufiicient quantity of bouillon maigre, or water, and half a glassful of white wine. Boil the materials in a stewpan over a steady fire until they are reduced one-half. Now strain off the clear liquid, and simmer the melts in it for about twenty minutes. When about to send to table, mix with it the yolks of two eggs beat up with cream

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