Stuffed Mackerel with Shrimps a la Zebra

Ingredients

• Wash and clean a mackerel
• One pound of cooked shrimps
• two tablespoons cream sauce
• two tablespoons sherry
• white of one egg
• pepper
• salt

Method

1. 1

   Wash and clean a mackerel, open on the side and bone; stuff with shrimps; bake in oven — covered — from twenty to thirty minutes with a little sherry and butter in the pan, pepper and salt.

2. 2

   When done, glaze with a brown glaze.

3. 3

   Decorate with cream sauce in zebra style; make an eye of lemon and truffles and put it in its place.

4. 4

   Garnish with shrimps that have not been peeled, and lemon.

5. 5

   Serve with a newbourg sauce for dinner or luncheon.

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 Mackerel with Shrimps a la Zebra Maquereau farci de Crevettes, a la Zebre Wash and clean a mackerel, open on the side and bone; stuff with shrimps; bake in oven — covered — from twenty to thirty minutes with a little sherry and butter in the pan, pepper and salt. When done, glaze with a brown glaze. Decorate with cream sauce in zebra style; make an eye of lemon and truffles and put it in its place. Garnish with shrimps that have not been peeled, and lemon. Serve with a newbourg sauce for dinner or luncheon. Stuffing. Onepound of cooked shrimps;take out enough for dec¬ oration. Grind through the machine once or twice; mix to each cup of shrimps two tablespoons cream sauce, two tablespoons sherry [if necessary, color a trifle the shade of the shrimps], white of one egg

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