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M. J. Delaney cookbook, 1933
Page 19
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of parsley, one sliced onion, some celery tops, a bit of bay leaf and a few peppercorn. Cook slowly 1/2 hr. or until stock is reduced about one half. Strain and reserve stock. Place fillets in well buttered pan, sprinkle with salt, pepper and lemon juice. Add 2 or 3 tablespoons white wine flavoring (not sweetened). Cover and cook slowly about 15 minutes. In the meantime make a sauce as follows: 2 tablespoons butter 2 tablespoons flour 1 cup fish stock 2 tablespoons cream 2 egg yolks Salt and pepper Dash cayenne 1/4 lb. mushrooms 1 teaspoon chopped parsley 2 tablespoons white wine flavoring.
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of parsley, one sliced onion, some celery tops, a bit of bay leaf and a few peppercorn. Cook slowly 1/2 hr. or until stock is reduced about one half. Strain and reserve stock. Place fillets in well buttered pan, sprinkle with salt, pepper and lemon juice. Add 2 or 3 tablespoons white wine flavoring (not sweetened). Cover and cook slowly about 15 minutes. In the meantime make a sauce as follows: 2 tablespoons butter 2 tablespoons flour 1 cup fish stock 2 tablespoons cream 2 egg yolks Salt and pepper Dash cayenne 1/4 lb. mushrooms 1 teaspoon chopped parsley 2 tablespoons white wine flavoring.
Szathmary Culinary Manuscripts and Cookbooks
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