Stuffed Steamed Bluefish a la Meuniere
From The Swedish, French, American cook book, 1918
Serves 2
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 Steamed Bluefish a la Meuniere Poisson bleu farci et cuit a la vapeur, a la Meuniere Select a nice fresh bluefish; scale, wash, and clean well; open on :he side; remove bone; stuff with fish forcemeat; put fish on but¬ tered pan the cut side down. Put some sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.