527. PERCH, A LA WASTREFISCHE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For the Perch

the perch ↝ Fish, ocean perch, Atlantic, raw [Finfish and Shellfish Products]
French white wine ↝ Wine, white [Wine]

For Decoration

carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
parsley-roots ↝ Parsley, raw [Not included in a food category]
blanched leaves of green parsley ↝ Parsley, raw [Not included in a food category]

For the Sauce

the liquor in which the perch have been stewed
a proportionate quantity of white Velouté sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a pat of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
white essence of mushrooms ↝ Mushrooms, white, raw [Vegetables and Vegetable Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (10)

Boil the perch in French white wine.
When done, remove the skin.
Dish up the perch.
Stick the red fins straight up in a row, down the centre of the fish.
On each side of the fins, decorate the perch by laying on its uppermost fillets streaks of carrot and parsley-roots, shred exceedingly fine, and boiled.
Also, in alternate rows with these, place some blanched leaves of green parsley.

Sauce

Reduce the liquor in which the perch have been stewed with a proportionate quantity of white Velouté sauce.
Add a pat of fresh butter, some white essence of mushrooms, a little nutmeg, and lemon-juice.
Mix the whole well together.
Pour round the perch.

Original Text

527. PERCH, A LA WASTREFISCHE.
BOIL the perch in French white wine, and when done, after removing the skin, dish it up, and stick the red fins straight up in a row, down the centre of the fish; on each side of the fins thus placed, decorate the perch by laying on its uppermost fillets streaks of carrot and parsley-roots, shred exceedingly fine, and boiled; also in alternate rows with these, some blanched leaves of green parsley. Pour round the perch the following sauce:
Reduce the liquor in which the perch have been stewed with a proportionate quantity of white Velouté sauce; add a pat of fresh butter, some white essence of mushrooms, a little nutmeg, and lemon-juice; mix the whole well together, and serve.

Notes

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