475. GURNETS, A LA DAUPHINE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (8)

two gurnets
a little salt ↝ Salt, table, iodized [Spices and Herbs]
vinegar ↝ Vinegar [Mustard and other condiments]
some stiffly-reduced Allemande sauce (No. 7) ↝ Sauce, NFS [Dips, gravies, other sauces]
egg them over ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
some Ravigotte sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
some crayfish tails

Instructions (10)

Cut off the heads and fins from two gurnets.
Boil them in water with a little salt and vinegar.
When done, drain and skin them.
Cover them with some stiffly-reduced Allemande sauce (No. 7).
When this has cooled upon them, egg them over and cover with bread-crumbs.
Place them on a buttered baking-sheet.
Half an hour before dinner put them in the oven to bake.
As soon as they have acquired a fine colour, dish them up.
Garnish round with some Ravigotte sauce, containing some crayfish tails.
Send to table.

Original Text

475. GURNETS, A LA DAUPHINE.
Cut off the heads and fins from two gurnets, boil them in water with a little salt and vinegar; when done, drain and skin them, then cover them with some stiffly-reduced Allemande sauce (No. 7), and when this has cooled upon them, egg them over and cover with bread-crumbs, and place them on a buttered baking-sheet; half an hour before dinner put them in the oven to bake, and as soon as they have acquired a fine colour, dish them up, and garnish round with some Ravigotte sauce, containing some crayfish tails, and send to table.

Notes

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