1125. FILLETS OF GURNETS, WITH CAPER SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 5 min Total: 5 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Optional Sauces
Instructions (5)
  1. Fillet the gurnets, remove the skin, and if the fish are large, divide each fillet into several pieces, so that they may not be larger than fillets of fowls.
  2. Place them in a sautapan with clarified butter, season with pepper and salt, and place them in the oven, or over a stove-fire, to simmer for about five minutes.
  3. Turn them over, and when done on both sides, drain them upon a napkin, and dish them up in a close circle.
  4. Fill the centre with small quenelles of the same kind of fish.
  5. Pour some caper sauce (No. 30) over the entrée, and serve.
Original Text
1125. FILLETS OF GURNETS, WITH CAPER SAUCE. FILLET the gurnets, remove the skin, and if the fish are large, divide each fillet into several pieces, so that they may not be larger than fillets of fowls; place them in a sautapan with clarified butter, season with pepper and salt, and place them in the oven, or over a stove-fire, to simmer for about five minutes; then turn them over, and when done on both sides, drain them upon a napkin, and dish them up in a close circle; fill the centre with small quenelles of the same kind of fish, pour some caper sauce (No. 30) over the entrée, and serve. Note.—Fillets of gurnets prepared and dished up as the above, may also be served with any of the following sauces:—Italian, Ravigotte, Maître-d’hôtel, Oyster, Muscles, or Crayfish.
Notes
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