INGREDIENTS.--2 large mackerel, 1 oz. butter, 1 small bunch of chopped herbs, 3 tablespoonfuls of medium stock, 3 tablespoonfuls of béchamel; salt, cayenne, and lemon-juice to taste.
Mode.--Clean the fish, and fillet it; scald the herbs, chop them fine, and put them with the butter and stock into a stewpan. Lay in the mackerel, and simmer very gently for 10 minutes; take them out, and put them on a hot dish. Dredge in a little flour, add the other ingredients, give one boil, and pour it over the mackerel.
Time.--20 minutes.
Seasonable from April to July.
Sufficient for 4 persons.
Note.--Fillets of mackerel may be covered with egg and bread crumbs, and fried of a nice brown. Serve with maître d'hôtel sauce and plain melted butter.
Mode.--Clean the fish, and fillet it; scald the herbs, chop them fine, and put them with the butter and stock into a stewpan. Lay in the mackerel, and simmer very gently for 10 minutes; take them out, and put them on a hot dish. Dredge in a little flour, add the other ingredients, give one boil, and pour it over the mackerel.
Time.--20 minutes.
Seasonable from April to July.
Sufficient for 4 persons.
Note.--Fillets of mackerel may be covered with egg and bread crumbs, and fried of a nice brown. Serve with maître d'hôtel sauce and plain melted butter.
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