Seer a la Napolitain

Ingredients

• a good cut of seer fish
• some maccaroni
• some nice ripe tomatoes
• a plate of Parmesan cheese
• a tin of black Leicestershire mushrooms
• a breakfast-cupful of sauce blonde
• a little pepper
• a little salt

Method

1. 1

   Cut fish into slices, boil maccaroni, and prepare tomatoes.

2. 2

   Butter a pie-dish, layer maccaroni, add Parmesan, fish, mushrooms, and tomatoes.

3. 3

   Pour sauce over, season, and bake for 15 minutes.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 201. The excerpt below is the record exactly as published.

Seer a la Napolitain. Cotelettes de mouton a la Reforme. Croustades de lapin a la reine. Entrecote de bceiif a la Chateaubriand. Salpicon de gibier en caisses. Tomates au gratin. Beignets de pecbes. " Pudding" glace aux cerises. Fromage, hors d'oeuvres. Dessert. 1. — Brunoise is a soup something like Julienne, but of a distinct character on account of the Brunoise soup. . i • i , i , i i manner m which the vegetables are prepared for it. Make consomme enough for your partj. Cut some carrots, turnips and celery into dice : melt a piece of butter in a sauce-pan, add pepper, salt, and a tea- spoonful of powdered loaf-sugar. First put in the dice of carrots and toss them on the fire till they begin to brown, next the celery, and lastly, the turnips with a little chop- ped onion. Work them all together, and after a few minutes, add some of the consomme : set the sauce-pan by the side of the fire, and let it simmer ; during this process the butter will be thrown up to the surface in the form of 360 MENU FOR A PARTY OF EIGHT. scum, skim this off very carefully ; when clear, add the rest of the consomme^ let it come to the boil, and the soup will be ready to serve. A dessert-spoonful of Madeira is enough wine for the whole tureen. 2. — This is a dish of fish aii g rat in. Divide a good cut of seer fish into slices half an inch Seer, Neopolitan ^^^^^ ^^^ ^^^ ^^^.^ ^^^^ portions about large enough for each guest. Boil some maccaroni till tender : slice up some nice ripe toma- toes, have your bottle of Parmesan cheese by your side, and a plate upon which you should tui-n out the mushrooms onl}^ (not the gravy) of a tin of black Leicestershire mushrooms. Now, butter a nice sized pie-dish (not too deep in the sides) and arrange the maccaroni on the bottom of it : dust over the maccaroni a little of the Parmesan : now put a layer of the sliced tomatoes, and arrange your portions of fish thereon with a piece of mushroom between each of them, and a slice of tomato in the centre of each : pour a breakfast-cupful of sauce blonde over all, give a light surface dressing of Parmesan and bake the dish for about a quarter of an hour. A little pepper

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