Small Fish Ragouts in Shells or Small Molds

Ingredients

• 1 lb. of boiled fish
• 1 tbsp. of Parmesan cheese
• 1 oz. of butter
• 3 tbsps. of white wine
• 2 tbsps. of flour
• Salt
• white pepper
• % pt. of sweet or sour cream
• 2 tbsps. of roll crumbs
• Juice of % lemon
• 1 small piece of butter

Method

1. 1

   The butter is heated, the flour stirred in, also the cream, wine and lemon juice and boiled.

2. 2

   This gravy should be thick; if too thick, add more cream or milk, salt, pepper and Parmesan cheese, then boil one minute.

3. 3

   Cut the fish into small pieces and put into the gravy.

4. 4

   Butter the shells or molds and fill with this mixture, strew the bread crumbs on and bake in the oven about 10 minutes, to a light yellow color.

5. 5

   Serve immediately after taking out of the oven.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 68. The excerpt below is the record exactly as published.

SMALL FISH RAGOUTS IN SHELLS OR SMALL MOLDS ; UTILIZING REMNANTS OF FISH. Quantity for 6 Persons. 1 lb. of boiled fish 1 tbsp. of Parmesan cheese 1 oz. of butter 3 tbsps. of white wine 2 tbsps. of flour Salt, white pepper % pt. of sweet or sour cream 2 tbsps. of roll crumbs Juice of % lemon 1 small piece of butter

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