Sauce a la Mariniere

Ingredients

• a small eel
• a pike
• an onion
• a carrot
• three branches of parsley
• half a dozen mushrooms
• a little thyme
• two bay-leaves
• a pinch of allspice
• half a bottle of red wine
• half a pint of Spanish sauce

Method

1. 1

   Cut the eel and pike into small pieces, put them in a saucepan with the onion, carrot, parsley, mushrooms, thyme, bay leaves, and allspice.

2. 2

   Moisten with red wine and boil for forty minutes.

3. 3

   Add the Spanish sauce and simmer for half an hour.

4. 4

   Take out the fish pieces, strain the liquid, and cook the peeled onions in butter until colored, then add the sauce and serve.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 17. The excerpt below is the record exactly as published.

Sauce a la Mariniere. Cut a small eel and a pike in small pieces, put them in a saucepan, with an onion, a carrot, three branches of parsley, half a dozen mushrooms, a little thyme, two bay- leaves, and a pinch of allspice ; moisten with half a bottle of red wine, and boil forty minutes. Add half a pint of Spanish sauce (Art. 80), and simmer at the back of the range for half an hour. Take out your pieces of fish and strain the liquid in which they were boiled. Peel twenty small white onions, which put in a saucepan with half an ounce of butter. When they begin to color slightly, add to them a very little of the sauce until they are cooked, then add to them the whole of the sauce, and serve. 106. Lobster Sauce. Take a boiled lobster, separate it in two, remove the coral, which wash well in cold water ; lay it on a table, with half an ounce of butter, mix well together with the blade of a knife, and press through a sieve. Pound to a paste quar- ter of a pound of the meat of the lobster. Put half a pint of white sauce (Art. 84) in a saucepan, and, when boiling, add the above ingredients, which stir well, so as to mix thoroughly ; strain, and serve. As there is not always coral in every lobster, it is well to preserve it in a little vinegar, and put. it by until needed. SA UCES. 43 107. Shrimp Sauce. Take half a pint of white sauce (Art. 84), which should be boiling; add a lit- tle lobster-coral and butter, as described in lobster sauce (Art. 106), or half a tablespoonful of anchovy sauce. Remove the shells from four dozen shrimps, and serve in your sauce. 108. Sauce Genevoise. Cut a medium-sized pike in pieces, which put in a saucepan with half an ounce of raw ham cut in small pieces, two cloves, two bay-leaves

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