Fillets of Haddock, White Wine Sauce
From 1911 The Boston Cooking School Cook Book ( 1896) Fannie Merritt Farmer 727p (1911).
Source and licence
From 1911 The Boston Cooking School Cook Book ( 1896) Fannie Merritt Farmer 727p (1911), printed page 170, digitised by the Internet Archive: https://archive.org/details/1911-the-boston-cooking-school-cook-book-1896-fannie-merritt-farmer
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- three and one-half pound haddock
- three tablespoons melted butter
- one-half tablespoon lemon juice
- two slices onion
- two tablespoons flour
- two tablespoons heavy cream
- two eggs
Method
- Skin a three and one-half pound haddock, and cut in fillets.
- Arrange in buttered baking-pan, pour around fish three tablespoons melted butter, three-fourths cup white wine to which has been added one-half tablespoon lemon juice, and two slices onion.
- Cover and bake.
- Melt two table spoons butter, add two tablespoons flour, and pour on liquor drained from fish;
- then add one-half cup Fish Stock (made from head, tail, and bones of fish), two tablespoons heavy cream, yolks two eggs, salt, and pepper.
- Remove fillets to serving dish, pour over sauce strained through cheesecloth, and sprinkle with finely chopped parsley.