Fish Papillotes

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Time
Cook: 10 min Total: 10 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
for the paper
for the fish
Instructions (7)
  1. Oil some square or heart-shaped sheets of white paper and set them near the fire till dry.
  2. Place one nice fillet of fish in each piece of paper.
  3. Add a spoonful of tomato or any other nice, and rather thick, sauce to taste.
  4. Season with salt, pepper, and lemon juice, or with a d'Uxelles mixture.
  5. Fold the paper over, rolling in the ends securely.
  6. Broil or bake in a well-buttered tin till the paper puffs out.
  7. Serve at once in the paper.
Original Text · last edited 4 days ago
Fish Papillotes are a very nice way of cooking raw fish. Oil some square or heart-shaped sheets of white paper and set them near the fire till dry. Have ready as many nice fillets of fish as you have cases, and place one in each piece of paper, with a spoonful of tomato or any other nice, and rather thick, sauce to taste, with a seasoning of salt, pepper, and lemon juice, or with a d'Uxelles mixture; fold the paper over, rolling in the ends securely, and broil or bake in a well-buttered tin till the paper puffs out, and serve at once in the paper. These take from eight to ten minutes to cook. Salmon, sole (lemon sole, or plaice), haddock, mackerel, herring, whiting, or indeed any fish, are excellent served thus.
Notes
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