Rechauffe of John Dory

Ingredients

• Mix 1 qt. of milk slowly with 4 oz. of flour
• 4 oz. of flour
• Tie together a bunch of parsley
• two or three sprigs of thyme
• a bay-leaf
• the yolks of two eggs
• mix with it ½ lb. of butter

Method

1. 1

   Remove skin and bones from cold John Dory.

2. 2

   Mix milk and flour in a saucepan, add herbs and seasonings, and stir until thick.

3. 3

   Remove from heat, mix in butter and egg yolks.

4. 4

   Layer sauce and fish in a gratin dish, top with bread and cheese, bake for thirty minutes, and brown under salamander.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 170. The excerpt below is the record exactly as published.

Rechauffe of John Dory. — Pick over carefully some cold remains of boiled John Dory, and remove all the skin and bones. Mix lqt. of milk slowly with 4oz. of flour, keeping it smooth and free from lumps, and pour it into a saucepan. Tie together a bunch of parsley, two or three sprigs of thyme, and a bay-leaf, and put it into the saucepan with one or two shallots, a dust of grated nutmeg, and salt and pepper. Stir the mixture over the fire till thick and boiling; then take it off, and mix with it Jib. of butter and the yolks of two eggs

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