LAMPREY, A LA FOLEY

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (14)

two fine lampreys, thoroughly cleansed
claret
vegetables, &c., as in the foregoing cases ↝ Raw vegetable, NFS [Other vegetables and combinations]
brown sauce
essence of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
crayfish butter ↝ Butter, NFS [Butter and animal fats]
essence of anchovies ↝ Fish, anchovy [Fish]
a very little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
three dozen crayfish tails
as many button-mushrooms, previously prepared for the purpose ↝ Mushrooms, white button [Vegetables and Vegetable Products]
glazed croutons ↝ Croutons [Crackers, excludes saltines]
fried small fillets of perch ↝ Fish, ocean perch, Atlantic, raw [Finfish and Shellfish Products]

Instructions (7)

Take two fine lampreys, thoroughly cleansed, form each into a circular shape, and fasten them with string.
Stew them in claret, with the addition of vegetables, &c., as in the foregoing cases.
As soon as the lampreys are done, reduce two-thirds of their liquor with an equal proportion of brown sauce, and some essence of mushrooms.
When sufficiently reduced, incorporate with this some crayfish butter, and a little essence of anchovies, a very little nutmeg, lemon-juice, and cayenne.
Pass the sauce through a tammy into a bain-marie, containing three dozen crayfish tails and as many button-mushrooms, previously prepared for the purpose.
Drain the lampreys on a napkin, and afterwards place them, one resting on the other, in the dish.
Sauce them over with the prepared ragout; garnish round with a border of glazed croutons and fried small fillets of perch.

Original Text

LAMPREY, A LA FOLEY.
TAKE two fine lampreys, thoroughly cleansed, form each into a circular shape, and fasten them with string; then stew them in claret, with the addition of vegetables, &c., as in the foregoing cases; as soon as the lampreys are done, reduce two-thirds of their liquor with an equal proportion of brown sauce, and some essence of mushrooms; when sufficiently reduced, incorporate with this some crayfish butter, and a little essence of anchovies, a very little nutmeg, lemon-juice, and cayenne, and pass the sauce through a tammy into a bain-marie, containing three dozen crayfish tails and as many button-mushrooms, previously prepared for the purpose. Then drain the lampreys on a napkin, and afterwards place them, one resting on the other, in the dish, sauce them over with the prepared ragout; garnish round with a border of glazed croutons and fried small fillets of perch.

Notes

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