Spanish Mackerel Mariniere

Ingredients

• Split a Spanish mackerel
• twenty-four clams
• twelve shrimps
• a teaspoonful of flour
• a gill of clam broth
• two ounces of fresh butter
• the juice of one-half a lemon
• some chopped parsley

Method

1. 1

   Cook the mackerel as in the previous recipe.

2. 2

   Remove half the cooking butter, add clams and shrimps, sprinkle with flour, and moisten with clam broth.

3. 3

   Boil, then add butter, lemon juice, and parsley.

4. 4

   Pour over the fish.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 18. The excerpt below is the record exactly as published.

SPANISH MACKEREL MARINIERE ^ Split a Spanish mackerel, and cut in pieces to suit Cook as in the previous recipe. Put the fish on a platter, and keep it warm. Remove half of the butter in which the fish was cooked. To the remaining butter add twenty-four clams, the soft parts only, and twelve shrimps, cut into pieces. Sprinkle a teaspoonful of flour over it, and then moisten with a gill of clam broth. Let it boil for a few minutes, and then add two ounces of fresh butter, the juice of one-half a lemon, and some chopped parsley

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