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Fillets of Weakfish à la Havraise

A historical recipe from How to Cook Fish, by Myrtle Reed.

A historical recipe

How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.

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 How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). 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.

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Ingredients

Method

  1. Season the fillets with salt and pepper and fry for a few minutes in butter.
  2. Drain and keep warm.
  3. Add to the butter two cupfuls of Velouté Sauce and a wineglassful of white wine.
  4. Boil for five minutes, take from the fire, add the yolks of three eggs beaten with the juice of half a lemon, and three tablespoonfuls of butter.
  5. Reheat, but do not boil.
  6. Add a few cooked mushrooms or oysters to the sauce, pour over the fish, and serve.