Fish au Gratin

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (12)

five or six mushrooms, minced ↝ Mushrooms, raw [Other vegetables and combinations]
two shallots, minced ↝ Shallots, raw [Vegetables and Vegetable Products]
some parsley, minced ↝ Parsley, raw [Not included in a food category]
freshly ground black pepper ↝ Spices, pepper, black [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
one-third the quantity of fine, freshly grated bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a well-buttered fireproof china dish
a nice sole ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
a few more browned crumbs
some tiny morsels of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a wine-glassful of light French wine ↝ Wine, light [Wine]
enough fish stock ↝ Soup, stock, fish, home-prepared [Soups, Sauces, and Gravies]

Instructions (7)

Mince together mushrooms, shallots, and parsley.
Mix the minced ingredients with freshly ground black pepper, a little salt, and one-third the quantity of fine, freshly grated bread-crumbs.
Strew half of this mixture in a well-buttered fireproof china dish.
Lay a nice sole on top of the mixture in the dish.
Cover the sole with the rest of the mixture.
Strew the top with a few more browned crumbs and some tiny morsels of butter.
Pour in at the side a wine-glassful of light French wine, with enough fish stock.

Original Text · last edited 4 days ago

Fish au Gratin.—Mince together five or six mush-rooms,
two shallots, and some parsley, and mix with
freshly ground black pepper, a little salt, and one-third
the quantity of fine, freshly grated bread-crumbs;
strew a well-buttered fireproof china dish
with half this mixture and lay on it a nice sole,
cover with the rest of the mixture, strewing the top
with a few more browned crumbs and some tiny
morsels of butter, and pour in at the side a wine-glassful
of light French wine, with enough fish stock

Notes

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