Whitefish la Normande

Ingredients

• two skinned whitefish
• half-a-dozen bearded oysters
• half-a-dozen sliced mushrooms
• 2 ozs. of butter
• a large teaspoonful of flour
• a few shelled shrimps
• a little anchovy paste
• two tablespoonfuls of white wine
• a little lemon juice

Method

1. 1

   Place two skinned whitefish in a buttered bag.

2. 2

   Place half-a-dozen bearded oysters between them, and add half-a-dozen sliced mushrooms.

3. 3

   Mix 2 ozs. of butter with a large teaspoonful of flour, add a few shelled shrimps and a little anchovy paste.

4. 4

   Place on the whitefish.

5. 5

   Pour in two tablespoonfuls of white wine.

6. 6

   Seal up in bag and cook for 15 minutes.

7. 7

   After placing the fish on a dish, squeeze a little lemon juice over it.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 11. The excerpt below is the record exactly as published.

Whitefish la Normande. — Place two skinned whitefish in a buttered bag. Place half-a-dozen bearded oysters between them, and add half-a-dozen sliced mushrooms. Mix 2 ozs. of butter with a large teaspoonful of flour, add a few shelled shrimps and a little anchovy paste. Place on the whitefish. Pour in two tablespoonfuls of white wine. Seal up in bag and cook for 15 minutes. After placing the fish on a dish, squeeze a little lemon juice

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