Char à la Beaufort

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (16)

char when trimmed ↝ Fish, spot, raw [Finfish and Shellfish Products]
sliced carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
a faggot of parsley and green onions ↝ Parsley, raw [Not included in a food category]
mace ↝ Spices, mace, ground [Spices and Herbs]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
pepper-corns ↝ Corn, raw [Corn]
thyme ↝ Thyme, fresh [Spices and Herbs]
bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
French white wine ↝ Wine, white [Wine]
some glaze ↝ Carrots, glazed, cooked [Carrots]
some bruised coral of lobster ↝ Lobster [Shellfish]
a Parisian ragout (No. 203)
the liquor in which the char has been stewed
a border of lobster croquettes

Instructions (2)

Place the char when trimmed in an oval stewpan, with sliced carrot and onion, a faggot of parsley and green onions, mace, mushrooms, pepper-corns, thyme, bay-leaf and salt; moisten with French white wine, and set the fish to stew gently on the stove fire.
When done, drain them on to a napkin, skin and mask them with some glaze mixed with some bruised coral of lobster, place them on their dish, and sauce them round with a Parisian ragout (No. 203) mixed with the liquor in which the char has been stewed, after this liquor has been reduced to glaze; garnish round with a border of lobster croquettes.

Original Text

CHAR, A LA BEAUFORT.
PLACE the char when trimmed in an oval stewpan, with sliced carrot and onion, a faggot of parsley and green onions, mace, mushrooms, pepper-corns, thyme, bay-leaf and salt; moisten with French white wine, and set the fish to stew gently on the stove fire. When done, drain them on to a napkin, skin and mask them with some glaze mixed with some bruised coral of lobster, place them on their dish, and sauce them round with a Parisian ragout (No. 203) mixed with the liquor in which the char has been stewed, after this liquor has been reduced to glaze; garnish round with a border of lobster croquettes.

Notes

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