Stuffed Baked Mackerel with Crab a la Philadelphienne

Ingredients

• A native mackerel can be used in the same way as the Spanish mackerel.
• Two cups crab meat
• two tablespoons cream sauce
• the white of an egg
• cayenne pepper
• salt
• a squeeze of onion

Method

1. 1

   Open on side; bone; stuff with crab stuffing; put on a buttered pan, turning the uncut side up; sprinkle with pepper and salt; add some sherry.

2. 2

   Bake in oven from twenty-five to thirty minutes — well covered.

3. 3

   When done, glaze with thick cream sauce flavored with lemon, pepper, and salt; make an eye of lemon and truffles and put in its place.

4. 4

   Chop whites and yolks of hard-boiled egg; mix the white with chopped parsley.

5. 5

   Decorate first the yolk a band around the neck, and then the white that is mixed with parsley and yolks alternately in rows on a bias beginning from the centre and going toward the sides; place on a platter.

6. 6

   Garnish with crab claws and parsley.

7. 7

   Serve with a sauterne sauce for dinner.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 100. The excerpt below is the record exactly as published.

Stuffed Baked Mackerel with Crab a la Philadelphienne Maquereau farci de Crabe, cuit au Four, a la Philadelphienne [A native mackerel can be used in the same way as the Spanish mackerel.] Open on side; bone; stuff* with crab stuffing; put on a buttered pan, turning the uncut side up; sprinkle with pepper and salt; add some sherry. Bake in oven from twenty-five to thirty minutes — well covered. When done, glaze with thick cream sauce flavored with lemon, pepper, and salt; make an eye of lemon and truffles and put in its place. Chop whites and yolks of hard-boiled egg; mix the white with chopped parsley. Decorate first the yolk a band around the neck, and then the white that is mixed with parsley and yolks alternately in rows on a bias beginning from the centre and going toward the sides; place on a platter. Garnish with crab claws and parsley. Serve with a sauterne sauce for dinner. Crab Stuffing. Two cups crab meat, two tablespoons cream sauce, the white of an egg, cayenne pepper, salt, and a squeeze of onion

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