Stuffed Mackerel with Shrimps a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 2
Serve with a hollandaise 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 103. The excerpt below is the record exactly as published.
Stuffed Mackerel with Shrimps a l’Americaine Maquereau farci de Crevettes, a V Americaine Take a mackerel; split on side; wash and bone well and stuff; turn fish over in pan; sprinkle with pepper and salt; put some sherry in the pan; cook — well covered — from fifteen to twenty-five minutes; take out; glaze with a brown glaze; make an eye of lemon and truffle; garnish with unpeeled shrimps and parsley. Serve with a hollandaise sauce for dinner. Stuffing. To one cup ground cooked shrimps take one egg, three tablespoons cream sauce
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