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Baked Blue-Fish

A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).

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A historical recipe

French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. four pounds and place it
  2. four pounds into fillets
  3. a pint of sauce Allemande
  4. a wineglass of sherry

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Tomato Sauce.
  2. Clean a blue-fish of four pounds and place it in a buttered pan.
  3. Cover the fish with tomato sauce (Art.
  4. 90), on top of which put some bread-crumbs and a few little pieces of butter.
  5. Place in the oven for about forty minutes, or until you see that the flesh is detached from the backbone, and serve with tomato sauce around it.
  6. 125.
  7. Baked Fillet of Sole (or Flounder).
  8. Cut a flounder of four pounds into fillets, that is, in pieces of about five inches long and four in width, tapering to a point at each end.
  9. Each piece should be not quite an inch thick.
  10. Put them in a buttered pan, cover with sauce Allemande (Art.
  11. 81), on top of which sprinkle some bread-crumbs and a few small pieces of butter.
  12. Put into the oven until well browned.
  13. Place half a pint of sauce Allemande in a saucepan, with the addition of a wineglass of sherry, boil ten minutes, pour it around your fish, and serve.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
Source Public domain in the USA
Credit

From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.