Sauce for Fish

Ingredients

• three shallots
• a few tablespoonfuls of olive oil
• 3 table-spoonfuls of finely-minced mushrooms
• about half that quantity of minced parsley
• sufficient white wine
• sufficient clear stock freed of all fat
• a bunch of sweet herbs
• a couple of bay-leaves
• loz. of butter
• about able-spoonful of flour

Method

1. 1

   Finely chop shallots and fry in olive oil until browned.

2. 2

   Add mushrooms and parsley, then pour in equal parts white wine and stock.

3. 3

   Stir until boiling, add herbs and bay leaves, season, and simmer for 30 minutes.

4. 4

   Remove herbs, add butter kneaded with flour, and stir for a few minutes.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 438. The excerpt below is the record exactly as published.

three shallots, put them in a stewpan with a few table spoonfuls of olive oil, and fry until lightly browned. Next put in 3 table-spoonfuls of finely-minced mushrooms, and about half that quantity of minced parsley, and pour in, in equal quantities, sufficient white wine and clear stock freed of all fat to make the sauce. Stir the whole over the fire until boiling, then put in a bunch of sweet herbs tied together with a couple of bay-leaves, season to taste with salt and pepper, and let it simmer at the edge of the fire for half an-hour ; at the end of that time, take out the herbs and bay-leaves, put in loz. of butter kneaded with about \ table-spoonful of flour, and leave the sauce at the edge of the fire for a few minutes longer, stirring occa- sionally. Arrange the fillets in a circle on a hot dish, pour the sauce in the centre, and serve. Fillets of Mackerel Sautes. — Clean the Mackerel, then pass the knife down the backbone, and lift the fillets from the bones. Spread a layer of butter in a saute -pan, then put in the fillets, the skin side upwards, with 1 wineglassful of port wine, and an equal quantity of oil, season with salt and pepper, and cook over a brisk fire, turning when one side is done. When the fillets are cooked, take them out of the saute-pan, cut them into halves, arrange in a circle on a dish, and keep hot. Pour f pint of brown sauce into the saute-pan in which the fillets were cooked, boil it up, then put in a small quantity of chopped mushrooms and parsley, a squeeze of lemon-juice, and h teaspoonful of sugar, and boil for a few minutes. Pour the sauce over the fillets, and serve. The roe of the Mackerel may be chopped and added to the sauce. For details respecting Culinary Processes, Utensils, Sauces, c be., referred to, see tender their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 901 Mackerel — continued. Tillets of Mackerel Sautes a la Maltre d’Hotel. — Clean four Mackerel, take out the fillets, cut them in two, ami put them into a saute -pan with butter, salt, and pepper. Saute them on both sides, drain, take off the skin, put them on a hot dish, cover with maitre-d’hotel sauce, and serve. Fried Fillets of Mackerel a la Venetienne. — (1) Clean and fillet the Mackerel, cut each fillet in halves, lay them in a buttered saute-pan, skin side downwards, season with a little pepper, salt, and chopped shallots, and fry them over a slow fire for fifteen minutes ; turn them when half done, and finish cooking the other side. When cooked, arrange the fillets on a hot dish in the form of a star. Put 2-i- tea- cupfuls of brown sauce in the saute-pan with 1 pinch each of chopped tarragon and chervil, 1 teaspoonful of chopped truffles, and 1 table-spoonful of port wine ; let it boil for four or five minutes, then pour it over the fish, and serve. Keep the fillets warm whilst preparing the sauce. (2) Cut off the fillets from three Mackerel, and cut each one again lengthwise into three pieces ; put them into a basin, and pour over a little oil mixed with a few slices of onions, sprigs of parsley, and salt and pepper to taste. Let them remain in this for thirty minutes or so, take them out, drain them on a napkin, dip them in frying-batter, plunge them into a frying-pan of boiling fat, and fry until done. Take them out, drain, put them in a heap on a napkin spread over a dish, garnish with fried parsley, and send to table with a little tomato sauce, the latter served separately in a sauceboat. Fried Fillets of Mackerel served with Butch Sauce. — Clean and fillet four Mackerel, cut them in two, and trim them to a long pear shape. Put the fillets into a buttered saute-pan, sprinkle them with salt and pepper, and pour in a little clarified butter ; put a round of buttered paper on the top, and cook over a moderate fire. When the fillets are done, drain, arrange them in a circle on a hot dish, pour Dutch sauce over them, and serve. Fried Mackerel. — (1) Cut the Mackerel down the back, and take out the backbone ; wash and dry the fish, sprinkle them with crushed hard biscuits seasoned with finely- chopped sweet herbs, and fry them in plenty of boiling oil or lard. Take them out, drain them, and serve on a napkin on a dish. (2) Cut the flesh off one or two Mackerel in fillets, taking care not to have any bones. Wash and dry the fillets thoroughly, cover them with flour, dip them first into beaten egg and then into breadcrumbs, and fry them in boiling fat. Serve at once. (3) Clean the Mackerel, trim off their gills and ends of their tails, wash them in plenty of water, and dust them over with salt. Peel and chop three onions, and pound them in a mortar ; beat the yolks of four eggs in with the onions, and squeeze in the juice of two lemons ; season the mixture with pepper, salt, and mixed spice, pour it over the Mackerel, and leave them for a few hours. Pour a few table-spoonfuls of olive oil

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