Waterzoi
From A guide to modern cookery, 1909
Serves 4
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 204. The excerpt below is the record exactly as published.
WATERZOI In order to prepare Waterzoi, it is best, when possible, to have live fish at one’s disposal, not only because these are better able to resist the cooking process, but also owing to the fact that they are richer in gelatine in the live state. The fish more generally used are the eel, the perch, the tench, the carp, the pike, &c. After having scaled and emptied them, trim them and cut off their heads and tails. Cut the fish into sections; moisten these with just enough cold water to cover them; add a piece of butter, sufficient parsley roots or stalks to produce a decided taste, a few peppercorns, and some salt
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Cook this with the app: pantry check, scaling, and the assistant.