528. PERCH, A LA VENITIENNE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. Boil the perch, skin and dish them up, placing the red fins in a row down the centre; moisten them over with some sauce à la Venitienne (No. 26), and send to table.
  2. In addition to the foregoing methods for preparing perch for the table, this fish may also be dressed in the same way as pike, carp, and tench, in Matelotte, à la Dauphine, Water Souchet, à l'Allemande, à la Génoise, à la Hollandaise, à la Maître d'Hôtel, and also with Shrimp, Parsley and butter, and plain Butter sauce.
  3. Perch should be sent to table filleted only, when it happens that they are small; or that they are plentiful; otherwise it is usual to dress this kind of fish whole.
Original Text
528. PERCH, A LA VENITIENNE. BOIL the perch, skin and dish them up, placing the red fins in a row down the centre; moisten them over with some sauce à la Venitienne (No. 26), and send to table. In addition to the foregoing methods for preparing perch for the table, this fish may also be dressed in the same way as pike, carp, and tench, in Matelotte, à la Dauphine, Water Souchet, à l'Allemande, à la Génoise, à la Hollandaise, à la Maître d'Hôtel, and also with Shrimp, Parsley and butter, and plain Butter sauce. Note.—Perch should be sent to table filleted only, when it happens that they are small; or that they are plentiful; otherwise it is usual to dress this kind of fish whole.
Notes
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