529. FILLETS OF PERCH, A L'ITALIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
for serving
Instructions (8)
  1. Follow the directions given for filleting pike, divesting the fillets of the skin in like manner
  2. Trim them neatly, by rounding them at one end, and bringing the other end to a point
  3. Lay the fillets in a circle in a saucepan, with some clarified fresh butter
  4. Season with a little salt, pepper, and lemon-juice
  5. Twenty minutes before dinner-time, set the fillets on the stove-fire, or in the oven, for about ten minutes to simmer
  6. When they are thoroughly done, drain them on a napkin, and dish them up in the form of a close circle
  7. Sauce them with a white or brown Italian sauce, and send to table
  8. Fillets of perch thus prepared, may also be sent to table with either of the following sauces, from which the dish will take its name:—à la Ravigotte, à la Maître d'Hôtel, à la Cardinal, à la Vertpré, à la Hollandaise
Original Text
529. FILLETS OF PERCH, A L'ITALIENNE. FOLLOW the directions given for filleting pike, divesting the fillets of the skin in like manner; trim them neatly, by rounding them at one end, and bringing the other end to a point. Then lay the fillets in a circle in a saucepan, with some clarified fresh butter; season with a little salt, pepper, and lemon-juice. Twenty minutes before dinner-time, set the fillets on the stove-fire, or in the oven, for about ten minutes to simmer; and when they are thoroughly done, drain them on a napkin, and dish them up in the form of a close circle; sauce them with a white or brown Italian sauce, and send to table. Fillets of perch thus prepared, may also be sent to table with either of the following sauces, from which the dish will take its name:—à la Ravigotte, à la Maître d'Hôtel, à la Cardinal, à la Vertpré, à la Hollandaise.
Notes
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