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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 109
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109 Flounders Water Souchet Put a pint of water into a deep sautU+00E9 pan with half a table spoonful of salt and a little pepper, and forty small sprigs of parsley; when nearly boiling have ready the small flounders (cut in halves in a slanting direction) and put them into the sautU+00E9 pan let them simmer about twelve minutes, take them up and dress them on a dish without a napkin; then add a little sugar to the liquor they were boiled in, reduce it five minutes, and pour over the fish; half broth may be used with half a pint of water instead of a pint. [Soyer?] April 1849
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109 Flounders Water Souchet Put a pint of water into a deep sautU+00E9 pan with half a table spoonful of salt and a little pepper, and forty small sprigs of parsley; when nearly boiling have ready the small flounders (cut in halves in a slanting direction) and put them into the sautU+00E9 pan let them simmer about twelve minutes, take them up and dress them on a dish without a napkin; then add a little sugar to the liquor they were boiled in, reduce it five minutes, and pour over the fish; half broth may be used with half a pint of water instead of a pint. [Soyer?] April 1849
Szathmary Culinary Manuscripts and Cookbooks
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