Char, a la Hollandaise

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (7)

Char ↝ Fish, spot, raw [Finfish and Shellfish Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
Dutch-sauce
parsley and butter ↝ Parsley, raw [Not included in a food category]
parsley and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
green Ravigotte ↝ Green beans, raw [String beans]
Crayfish sauce

Instructions (4)

Boil the char in salt and water.
Dish them up on a napkin.
Send to table with a boatful of Dutch-sauce.
Char, thus plain boiled, may also be sent to table with parsley and butter, green Ravigotte, or Crayfish sauce.

Original Text

CHAR, A LA HOLLANDAISE.
BOIL the char in salt and water, dish them up on a napkin, and send to table with a boatful of Dutch-sauce.
Char, thus plain boiled, may also be sent to table with parsley and butter, green Ravigotte, or Crayfish sauce.

Notes

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