255. Perch, Hampton Court fashion

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
for the fish
for the sauce
Instructions (12)
  1. Cook the perch as above.
  2. Put six spoonfuls of melted butter in a stewpan.
  3. Add a little salt and the juice of a lemon to the stewpan.
  4. Heat the mixture until it is upon the point of boiling.
  5. Stir in the yolk of an egg mixed with a tablespoonful of cream.
  6. Do not let the sauce boil.
  7. Blanch about twenty small sprigs of parsley in boiling water for ten minutes.
  8. Blanch some small pieces of rind of lemon for one minute.
  9. Drain the parsley and lemon rind.
  10. Add the blanched parsley and lemon rind to the sauce.
  11. Pour the sauce over the fish.
  12. Serve.
Original Text
255. Perch, Hampton Court fashion.—Cook the fish as above, and have ready the following sauce: put six spoonfuls of melted butter in a stewpan, with a little salt and the juice of a lemon; when upon the point of boiling, stir in the yolk of an egg mixed with a tablespoonful of cream; do not let it boil; blanch about twenty small sprigs of parsley in boiling water ten minutes, and some small pieces of rind of lemon for one minute, drain, and put them in the sauce, which pour over the fish, and serve. Perch may also be served plain boiled or stewed as directed for tench, with sauce served separate.
Notes
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