526. PERCH, A LA STANLEY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Thoroughly cleanse two or three fine bright perch, which should weigh not less than one pound and a half each.
  2. Stew them in Rhenish wine.
  3. When done, drain them on a napkin.
  4. Dish them up, and garnish with a Parisian ragout (No. 203), omitting the truffles but containing the liquor the perch have been stewed in.
  5. Garnish round with a border of large crayfish.
  6. Send to table.
Original Text
526. PERCH, A LA STANLEY. THOROUGHLY cleanse two or three fine bright perch, which should weigh not less than one pound and a half each; stew them in Rhenish wine, and when done, drain them on a napkin, dish them up, and garnish with a Parisian ragout (No. 203), omitting the truffles but containing the liquor the perch have been stewed in. Garnish round with a border of large crayfish, and send to table.
Notes
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