Scallops of White-Fish a la Provençale

Ingredients

• a white-fish of four pounds
• a clove of garlic
• a little thyme
• three bay-leaves
• two roots of parsley
• an onion cut in thin slices
• a sherry-glass of oil
• three white onions
• half a bottle of white wine
• a tablespoonful of tomato sauce

Method

1. 1

   Cut the white-fish into round pieces.

2. 2

   Place in a dish with garlic, thyme, bay leaves, parsley, onion, salt, and pepper, moisten with oil.

3. 3

   Blanch sliced onions, fry in oil, then drain and moisten with white wine.

4. 4

   Drain fish and simmer with onions for thirty minutes.

5. 5

   Add tomato sauce to the cooking liquid, reduce, pour over fish, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 22. The excerpt below is the record exactly as published.

Scallops of White-Fish a la Proven- cale. Cut a white-fish of four pounds into round pieces, or in the shape of an egg, and about three inches in length ; put them in a dish with a clove of garlic, a little thyme, three bay-leaves, two roots of parsley, an onion cut in thin slices, salt and pepper, and moisten them with a sherry-glass of oil : then peel three white onions, which cut in slices, blanch them in boiling water, with a little salt ; drain them and put them in a frying-pan on the fire, with a wine- glass of oil, which heat thoroughly, and, when begin- ning to color slightly, drain off the oil, and moisten with half a bottle of white wine. Then drain your fish, which put in the saucepan with your onions. fish. 53 Simmer gently for thirty minutes, drain, and in the liquor in which your fish was cooked put a table- spoonful of tomato sau

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