Sheepshead à la Normande

Ingredients

• a fresh fish of 4 pounds
• 1 dozen large oysters
• Yi cup of their liquor
• the juice of Yi lemon
• Yt tablespoonful butter
• Yt teaspoonful seasoning salt
• 1 ounce butter
• 1 heaping tablespoonful flour
• Yt pint small mushrooms
• Yt cupful of the fish bouillon
• Y4 teaspoonful white pepper
• a small bouquet
• the yolks of 2 eggs
• Yt tablespoonful butter

Method

1. 1

   Boil the fish as in the previous recipe.

2. 2

   Prepare oysters with their liquor, lemon juice, butter, and seasoning salt.

3. 3

   Melt butter, add flour, and cook.

4. 4

   Add mushrooms, bouillon, oyster broth, and pepper, boiling slowly.

5. 5

   Mix yolks with lemon juice, add to sauce, and finish with butter.

6. 6

   Serve sauce over fish and oysters.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 136. The excerpt below is the record exactly as published.

Sheepshead ^ la Normande.— Boil a fresh fish of 4 pounds as in foregoing recipe ; place 1 dozen large oysters in a saucepan over the fire, with Yi cnp of their liquor, add the juice of Yi lemon, Yt tablespoonful butter, Yt teaspoonful seasoning salt, and let the oysters come slowly to a boil ; then set aside. Melt at the same time 1 ounce butter in a saucepan, add 1 heaping tablespoonful flour, stir 3 minutes ; add Yt pii^t small mushrooms, Yt cupful of the fish bouillon, the broth from the oysters, Y4 teaspoonful white pep- 204 SEA FOOD, Era per, and a small bouquet, boil slowly 15 minutes ; then remoTe the bouquet, mix the yolka of 2 eggs with the juice of Yt lemon, add slowly to the sauce; add lastly Yt tablespoonful butter in small pieces, and pour a little of the sauce over the oysters. Arrange the fish on a hot dish, garnish with potatoes tortonia, and the oysters ; serve the sauce in a sauce bowl with the fish. If wine is not handy or is objected to, Ys cupful of white vinegar may be taken for boiling the fish. Sheepshead h la Creole. — Se^ison a well-cleaned 3-pound sheepshead with 1 tablespoonful seasoning salt ; lay the fish in a buttered pan, pour over 2 ounces melted butter, put Yt cupful white wine in the pan, cover with buttered paper, set the pan in a hot oven to bake, basting frequently. At the same time melt 1 ounce butter or oil in a saucepan, add 2 tablespoonf uls fine-chopped onion, 1 fine-chopped green pepper without the seed, 1 clove of bruised garlic, Yt cupful chopped mushrooms, stir and cook 6 minutes ; add 3 fresh tomatoes peeled and cut fine, 1 teaspoonful salt, and Yt even teaspoonful pepper ; let simmer slowly until the tomatoes are done. Melt in a small saucepan Yt tablespoonful butter, add Yt table- spoonful fiour, stir for a few minutes ; add 1 cupful boiling water, 1 teaspoonful beef extract, cook a few minutes ; add it to the other ingredients in the first saucepan, continue to boil 5 minutes. When the fish is done, remove carefully to a hot dish, pour the sauce over it, and garnish with small slices of bread, cut half -heart shape, and fried in butter. If wine is not handy, sprinkle the juice of 1 lemon over the fish, and pour Yt cupful water in the pan. Weakfish, pike, perch, and whitefish may be prepared the same way. KINGFISH. Where found, etc. — Kingfish, of the genus Umbrina^ is of a dull-gray color, with silvery reflections on the side and irregular dark bars ; length 16 to 17 inches, weight 1 to 2 pounds ; it is a deep swimmer* a good table fish, and is oft^n called whiting. It KINGFISH. 805 is rare on the New England coast, bat common in the waters ot the Middle States. In season from May till October. It is pre- pared in yarioas ways, the same as trout, carp, bass, and sole. Singflsh an Oratin. — ^Bemoye the fillets from d fresh fish weighing 1 pound each ; season with salt and pepper, fold the fillets double, lay in a buttered pan, sprinkle oyer 1 fine-chopped onion, Yt cupful chopped mushrooms, and pour some melted butter oyer each fillet ; put Yt cupful white broth in the pan and Yt cupful white wine ; sprinkle oyer 2 tablespoonfuls bread crumbs, set the pan in a hot oyen and bake 15 minutes ; then remoye the fish to a liot dish. Melt 1 tablespoonful butter in a saucepan ; add 1 table- spoonful flour, stir and cook 3 minutes ; add 1 cupful white broth and the fish grayy, cook a few minutes ; mix the yolks of 2 eggs

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