476. GURNETS, A LA GENOISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Boil or bake one or more gurnets in some mirepoix (No. 236).
  2. Drain, skim, and glaze the gurnets.
  3. Place the gurnets on their dish.
  4. Sauce them with Genoise sauce (No. 30).
  5. Garnish round with large crayfish, or quenelles of whiting or gurnet.
Serving Suggestions
  1. Gurnets, either boiled or baked, may be sent to table with any kind of fish sauce.
  2. As they do not possess any decided flavour of their own, sharp or piquante sauce should be used in preference.
Note
  1. Fillets of gurnets may be dressed in every variety of form, and served with any kind of sauce, similar to soles.
Original Text
476. GURNETS, A LA GENOISE. Boil or bake one or more gurnets in some mirepoix (No. 236); drain, skim, glaze, and place them on their dish, and sauce them with Genoise sauce (No. 30); garnish round with large crayfish, or quenelles of whiting or gurnet. Gurnets, either boiled or baked, may be sent to table with any kind of fish sauce; but as they do not possess any decided flavour of their own, sharp or piquante sauce should be used in preference. Note.—Fillets of gurnets may be dressed in every variety of form, and served with any kind of sauce, similar to soles.
Notes
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