SANDABS AUX FINES HERBES

Ingredients

• six sandabs
• a tablespoon of flour
• a gill of white wine
• a medium onion
• a tablespoon of butter
• half a cup of the mushroom water
• two tablespoons of chopped dried mushrooms

Method

1. 1

   Place sandabs side by side on a shallow dish, dark side down.

2. 2

   Smear with a mixture of flour and melted butter, and pour over white wine.

3. 3

   Chop onion, shallot, chives, parsley, and dried mushrooms, fry in butter, add mushroom water, salt, and paprika; pour over the fish, cover with paper, and bake for fifteen minutes in a moderate oven.

4. 4

   Serve in the same dish.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 17. The excerpt below is the record exactly as published.

a tablespoon of flour, a little salt, white pepper and cayenne. Simmer until soft, then lay the fish on top, cover and cook very gently until they are done. Remove the fish to a hot dish, pass the sauce through a sieve, heat again and pour over the fish. 87. ROCK COD AND CABBAGE A LA LORRAINE Cut a young cabbage in quarters, remove the core and boil rapidly for ten minutes, then drain. Remove the head and bones from a fine cod and cut into small portions. Spread a layer of cabbage, chopped slightly, in a casserole and cover with a layer of fish. Season with salt and pepper and repeat until the dish is full with the cabbage for the last layer. Pour over all a half cup of stock and a large piece of butter. Cover tightly and bake for an hour. Serve in the same dish. 88. SALMON, PICKLED— ENGLISH Boil two pounds of salmon in court bouillon (No. 122) ; drain, remove skin and place in a deep dish. Strain the broth over the salmon, cover closely and let stand over night. Serve for breakfast or luncheon. 89. SANDABS AUX FINES HERBES Place six sandabs side by side on a shallow earthen dish, dark side down. Smear over with a tablespoon each of flour and butter melted together and pour over a gill of white wine. Chop fine a medium onion, shallot, chives and pars- ley and two tablespoons of chopped dried mushrooms, which have soaked in a cup of boiling water for an hour. Fry all of these in a tablespoon of butter a few moments ; add half a cup of the mushroom water

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