RAGOUT OF SOFT ROES OF MACKEREL OR OTHER FISH

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

soft roes of six mackerel or carp ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
two spoonfuls of French vinegar
a little salt ↝ Salt, table, iodized [Spices and Herbs]
some Allemande or Suprême sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (6)

Parboil the soft roes of six mackerel or carp, in a little boiling water mixed with two spoonfuls of French vinegar and a little salt.
Drain them on a napkin.
Put them into a sauta-pan containing some Allemande or Suprême sauce.
Add some chopped and blanched parsley, and a little nutmeg and lemon-juice.
Toss the whole gently together over the fire, taking care not to break or bruise the roes.
Place them in the centre of the fillets of fish prepared to receive them.

Original Text

RAGOUT OF SOFT ROES OF MACKEREL OR OTHER FISH.
PARBOIL the soft roes of six mackerel or carp, in a little boiling water mixed with two spoonfuls of French vinegar and a little salt; drain them on a napkin, and put them into a sauta-pan containing some Allemande or Suprême sauce; add some chopped and blanched parsley, and a little nutmeg and lemon-juice; toss the whole gently together over the fire, taking care not to break or bruise the roes, and place them in the centre of the fillets of fish prepared to receive them.

Notes

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