Entrée of Whitings, &c.

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

Fish

fillets of haddocks or whitings ↝ Fish, haddock, raw [Finfish and Shellfish Products]
slices of salmon ↝ Fish, salmon, raw [Fish]

Seasoning

pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]

For Stewing

a little fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
whites of eggs ↝ Egg, white only, raw [Eggs and omelets]

For Sauce

chopped parsley ↝ Parsley, raw [Not included in a food category]
chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
eshallots ↝ Shallots, raw [Vegetables and Vegetable Products]
a little rhenish wine ↝ Wine, rice [Wine]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
cullis

Instructions (3)

Take fillets of haddocks or whitings, wet them with whites of eggs, and lay upon them slices of salmon, seasoned with pepper and salt.
Put them into a stewpan with a little fresh butter; stew the fish over a slow fire till done, with the pan close covered.
Serve them up with a sauce over, made with chopped parsley, chopped mushrooms and eshallots, a little rhenish wine, mustard, and cullis, mixed and boiled together for ten minutes.

Original Text

Entrée of Whitings, &c.

Take fillets of haddocks or whitings, wet them with whites of eggs, and lay upon them slices of salmon, seasoned with pepper and salt. Put them into a stewpan with a little fresh butter; stew the fish over a slow fire till done, with the pan close covered. Serve them up with a sauce over, made with chopped parsley, chopped mushrooms and eshallots, a little rhenish wine, mustard, and cullis, mixed and boiled together for ten minutes.

Notes

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