Sea-bream with Herbs

Ingredients

• Choose a sea-bream weighing about a pound
• a sherry-glass of chablis or sauterne
• a dessert-spoonful of finely minced parsley
• the yolk of a raw egg

Method

1. 1

   Remove flesh from fish, make broth with head and bones.

2. 2

   Cook fillets in broth with wine until tender.

3. 3

   Thicken broth, add herbs and egg yolk, pour over fish, and serve.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 19. The excerpt below is the record exactly as published.

Choose a sea-bream weighing about a pound. Re- move the flesh from each side of the fish in two fillets. Chop up the head and bones and with them make a broth as described for haddock in 2. Sea-bream ivith herbs. Menu XV. When the broth is ready lay the two fillets either whole, or cut into neat pieces, in a saute-'p2Ln having an upright rim, moisten suffi- ciently to just cover the fish with the hot broth, adding a sherry-glass of chablis or sauterne. Simmer without boiling till the fish is tender, then take it out with a perforated slice and arrange it neatly in a hot entree dish. Quickly thicken the broth in which it was cooked, stir in a dessert-spoonful of finely minced parsley, chervil, and tarragon with the yolk of a raw egg

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