Tench, Stewed, with Poulette Sauce

Ingredients

• about two pounds of tench
• two ounces of butter
• one ounce and a half of flour
• as much common French wine or cider as will cover the fish
• a small bunch of parsley
• a sprig of thyme
• a bay-leaf
• a moderate-sized onion
• a little pepper and salt
• the well-beaten yolks of three eggs

Method

1. 1

   Draw and clean the tench, then boil for three minutes.

2. 2

   Remove scales and cut into pieces.

3. 3

   Mix butter and flour over a fire until smooth, then add wine or cider and boil for 8-10 minutes with parsley, thyme, bay-leaf, onion, and seasoning.

4. 4

   Add the fish and stew gently until done.

5. 5

   Strain the sauce, mix with egg yolks, and heat without boiling.

6. 6

   Pour over the fish and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1979. The excerpt below is the record exactly as published.

Tench, Stewed, with Poulette Sauce. — Take about two pounds of tench ; draw and clean the fish carefully, and remove the gills. Put it into boiling water for three minutes, then remove the scales, and cut the fisli into convenient-sized pieces. Mix two ounces of butter and one ounce and a half of flour over a clear fire until quite smooth. Add as much common French wine or cider as will cover the fish, and let it boil for eight or ten minutes. Put with it a small bunch oi parsley, a sprig of thyme, a bay-leaf, a moderate-sized onion, and a little pepper and salt. Add the fish, and let it stew gently over a slow fire until done enough. Strain the sauce, and mix part of it ■with the well-beaten yolks of three eggs

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