Stuffed Baked Mackerel a la Philadelphienne

Ingredients

• Wash and clean the mackerel
• take one and a half cups bread crumbs made from stale bread
• add two tablespoons melted butter
• one egg
• cup tomato juice

Method

1. 1

   Open the mackerel, stuff it, bake for 25-30 minutes, glaze with allemande sauce, and decorate with hard-boiled eggs.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 102. The excerpt below is the record exactly as published.

Stuffed Baked Mackerel a la Philadelphienne Maquereau farci et cuit au four, a la Philadelphienne Wash and clean the mackerel; open on side; bone and stuff. Put on a buttered pan, with the cut side down, and sprinkle with pepper and salt; add some sherry. Bake in oven twenty-five to thirty minutes — well covered. When done, glaze with a thick THE SWEDISH, FRENCH, allemande sauce, flavored with lemon, pepper, and salt. Make an eye of lemon and truffle. Chop whites and yolks of hard-boiled eggs; mix the whites with chopped parsley. Decorate crosswise — first the yolk, then the white. Make a band of the yolks around the neck. Place on a hot platter, garnish with parsley and lemon. Arrange on slices of tomato. Serve with a sauterne sauce for dinner. Filling. Three and a half to four pounds fish, take one and a half cups bread crumbs made from stale bread, add two tablespoons melted butter, juice of one onion, one egg, cup tomato juice

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