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Steamed Mackerels a la Meuniere
From The Swedish, French, American cook book, 1918
Serves 4
Serve with a thick meuniere sauce.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 101. The excerpt below is the record exactly as published.
Steamed Mackerels a la Meuniere Maquereaux cuits a la vapeur, a la Meuniere Select small young baby mackerels, weighing each about half pound; clean and wash; curve by putting a toothpick through mouth and tail and tying them with a string [unless there are so many that they can be put close together and will keep one another in shape]; put in the pan some water, Rhine wine, bay leaves, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.