Veloute d'Eperlans

Name: Veloute d'Eperlans
Yield: 4 servings
Ingredients: one pint of boiled milk; two and one-half oz. of crumbled bread; a pinch of salt; a very small quantity of mignonette; one oz. of butter; two tablespoonfuls of chopped onion; two and one-half oz. of fillets of smelt; one-half lb. of fillets of sole; the juice of the quarter of a lemon; one and one-half oz. of butter

From A guide to modern cookery, 1909

Serves 4

Use fish of neutral flavor to balance smelt.

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 139. The excerpt below is the record exactly as published.

VELOUTE D’EPERLANS Prepare a thin panada with one pint of boiled milk and two and one-half oz. of crumbled bread. Season with a pinch of salt and a very small quantity of mignonette. Also stew gently, in one oz. of butter, two tablespoonfuls of chopped onion, two and one-half oz. of fillets of smelt, one-half lb. of fillets of sole, or the meat of a dory, and the juice of the quarter of a lemon. 240 GUIDE TO MODERN COOKERY Add the fish, stewed in butter and pounded, to the panada, together with one-half pint of ordinary thin velouté. Rub through tammy ; heat; season with a very little cayenne, and finish the whole, when dishing up, with an ordinary leason and one and one-half oz. of butter

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