 |
|||||
|
Other Recipes from FISHForce Meat Balls For ChowderOysters A La Marechale Toasted Angels Oyster Patés Scalloped Clams Shrimp Or Oyster Curry Shrimps A La Bordelaise Shrimps With Tomato Saute Of Shrimps Crab A La Creole Sole A La Normandie Filet Of Sole A La Bohemian Baked Sole Flounders A La Magouze Salmon A La Melville Stewed Haddock Bacalas A La Viscaina Baked Sardines Sardines With Cheese Scalloped Fish Roe Kedgeree Sponge Dumplings Shad, April To June. To Clean Fish To Open Fish |
HECHT (PICKEREL)(Fish) - (The International Jewish Cook Book)This fish is best prepared "scharf." Clean your fish thoroughly and salt the day previous; wrap it in a clean towel and lay it on ice until wanted. Line a kettle with celery and parsley roots; cut up an onion, add a lump of fresh butter, and pack the fish in the kettle, head first, either whole or cut up; sprinkle a little salt and white pepper over all and add about a dozen peppercorns; put on enough water to just cover, and add a whole lemon cut in slices. Do not let the fish boil quickly. Add about a dozen pounded almonds. By this time the fish will be ready to turn, then beat up the yolks of two eggs in a bowl, to be added to the sauce after the fish is boiled. Try the fish with a fork and if the meat loosens readily it is done. Take up each peace carefully, if it has been cut up, and arrange on a large platter, head first and so on, make the fish appear whole, and garnish with the slices of lemon and sprigs of parsley; then mince up some parsley and garnish top of the fish, around the lemon slices. Thicken the gravy by adding the beaten yolks, add a tablespoon of cold water to the yolks before adding to the boiling sauce; stir, remove from the fire at once and pour over the fish. If you prefer the sauce strained, then strain before adding the yolks of the eggs and almonds. Haddock, sea-bass, pike, perch, weakfish and porgies may be cooked
VoteViewed 1477 times. |
Most Viewed Recipes from The International Jewish Cook BookCookiesBaked Crab-apple Preserves Stewed Prunes Boiled Lettuce Damson Jam Chocolate Cookies Parve Cookies Imberlach Pickled Beef Tongue Crullers Kohl-rabi Grape Jelly Sour Milk Cookies Quark Strudel (dutch Cheese) Cauliflower Least Viewed Recipes from The International Jewish Cook BookSautÉd Cornmeal MushDuck À La Mode In Jelly Red Pepper CanapÉs Baba À La Parisienne SautÉd Fish Pea PurÉe SautÉd Mushrooms Sweet EntrÉe Of Ripe Peaches GlacÉ For Candies MÉlange Baked Bass À La Wellington Chicken À La Sweetbread CafÉ À La GlacÉ Boned Smelts, SautÉd Fillet Of Sole À La Mouquin |
||||||||||||||||||||
| Home Made Cookies.ca | ||||||||||||||||||||||
