HADDOCKS A LA BELLE-VUE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Skin two haddocks; truss them as you would whitings for frying, and put them into a baking dish.
  2. Cover them with a layer of quenelle force-meat of whiting, coloured with lobster-coral.
  3. Place across their backs some fillets of soles contisés with green gherkins, taking care to leave the space of an inch between each fillet, so as to insert some small truffles cut in the shape of olives.
  4. Cover them with thin layers of fat bacon, and over all place a buttered paper.
  5. Moisten with three glasses of white wine, and put the haddocks in the oven to bake for about half an hour.
  6. Remove the paper and bacon, and slip them with great care on to their dish.
  7. Sauce them round with Ravigotte sauce (No. 20).
  8. Garnish with a border of quenelles of whiting in which has been mixed a sufficient quantity of very fine chopped parsley, to colour them, and send to table.
Original Text
HADDOCKS A LA BELLE-VUE. SKiN two haddocks; truss them as you would whitings for frying, and put them into a baking dish; cover them with a layer of quenelle force-meat of whiting, coloured with lobster-coral; then place across their backs some fillets of soles contisés with green gherkins, taking care to leave the space of an inch between each fillet, so as to insert some small truffles cut in the shape of olives; cover them with thin layers of fat bacon, and over all place a buttered paper; moisten with three glasses of white wine, and put the haddocks in the oven to bake for about half an hour. Then remove the paper and bacon, and slip them with great care on to their dish; sauce them round with Ravigotte sauce (No. 20), and garnish with a border of quenelles of whiting in which has been mixed a sufficient quantity of very fine chopped parsley, to colour them, and send to table.
Notes
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