Stuffed Baked Bluefish with Tomatoes a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 2
Serve for dinner with tomato sauce made from the pan.
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 148. The excerpt below is the record exactly as published.
Stuffed Baked Bluefish with Tomatoes a l’Americaine Poisson bleu farci de Tomates et cuit au four, a VAmericaine Select a nice fresh bluefish; scale and wash well; cut open on side from head to tail; remove bones; stuff with bread stuffing; turn the fish over in a buttered pan — the uncut side up, rub some egg over the fish; sprinkle well with bread crumbs; put some butter on top; bake in the oven for twenty-five to thirty-five minutes, ac¬ cording to size of the fish. When done, remove carefully from the pan to platter; garnish with parsley and slices of tomato, with a piece of lemon on top. Serve for dinner with tomato sauce (made from the pan the fish is cooked in). Bread Stuffing. Two cups bread crumbs, one cup tomato juice, juice of one onion, pepper and salt to taste, two tablespoons chopped parsley, three tablespoons melted butter, one egg
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