SKATE WITH FINE-HERBS, AU GRATIN

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (15)

BUTTER a baking-dish or saute-pan ↝ Butter, stick, unsalted [Dairy and Egg Products]
pieces of skate ↝ Fish, carp, raw [Finfish and Shellfish Products]
chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
parsley ↝ Parsley, raw [Not included in a food category]
a very little shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
two glasses of sherry
a spoonful of consommé
some fine browned bread-crumbs or raspings ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
some fresh raspings
some Espagnole or brown Italian sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a small piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little essence of anchovies ↝ Fish, anchovy [Fish]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (16)

Butter a baking-dish or saute-pan.
Turn the pieces of skate round and lay them neatly in the dish.
Strew over them some chopped mushrooms, parsley, and a very little shallot.
Season with pepper and salt.
Moisten with two glasses of sherry and a spoonful of consommé.
Shake some fine browned bread-crumbs or raspings over the whole.
Set it in the oven to bake.
When done, place the pieces of skate on the dish, in the same position which they occupied on the baking-dish.
Reduce the liquor they have been baked in.
Add the reduced liquor to some Espagnole or brown Italian sauce.
Mix therewith a small piece of butter, a little essence of anchovies, and lemon-juice.
Pour the sauce round the dish.
Shake some fresh raspings over the whole.
Set the dish (if it be silver) on the stove to gratinate or consolidate the sauce and fish for a minute or two.
Pass the red-hot salamander over it.
Send to table.

Original Text

SKATE WITH FINE-HERBS, AU GRATIN.
BUTTER a baking-dish or saute-pan, and after first turning the pieces of skate round, lay them neatly in the dish, strew over them some chopped mushrooms, parsley, and a very little shallot; season with pepper and salt, and moisten with two glasses of sherry and a spoonful of consommé; then shake some fine browned bread-crumbs or raspings over the whole, and set it in the oven to bake; when done, place the pieces of skate on the dish, in the same position which they occupied on the baking-dish; reduce the liquor they have been baked in, and add it to some Espagnole or brown Italian sauce; mix therewith a small piece of butter, a little essence of anchovies, and lemon-juice; pour the sauce round the dish; shake some fresh raspings over the whole, and then set the dish (if it be silver) on the stove to gratinate or consolidate the sauce and fish for a minute or two; pass the red-hot salamander over it, and send to table.

Notes

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