Filleted Fish, with White Sauce and Tomatoes
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a pound of tomatoes
- a pound of mushrooms
Method
- Brown two onions in butter, and add a spray of parsley, half a pound of tomatoes and a claret glassful of white wine.
- Let this simmer for half an hour, and then pass it through the tammy.
- Then fry half a pound of mushrooms, and add them and their liquor to the sauce, thickening it, if necessary, with a little cornflour.
- A great improvement is a little liebig.
- Place your fish in the oven, and cook it gently in butter, with pepper and salt.
- When it is done, serve it with the sauce poured over it.
- [Madame Vandervalle.]