219. Cod Fish sauced over with Oyster Sauce

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (15)
For the fish
For the oyster sauce
For finishing the dish
Instructions (5)
  1. Boil three slices of the fish as above, drain and dress them upon a dish without a napkin.
  2. Blanch three dozen oysters, by putting them into a stewpan, with their juice, upon the fire, move them round occasionally, do not let them boil; as soon as they become a little firm, place a sieve over a basin, pour in the oysters, beard and throw them again into their liquor, put them into a stewpan.
  3. When boiling, add two cloves, half a blade of mace, six peppercorns, and two ounces of butter, to which you have added a tablespoonful of flour, breaking it into small pieces, stir well together.
  4. When boiling, season with a little salt, cayenne pepper, and essence of anchovies, finish with a gill of cream or milk, and sauce over.
  5. The remains of this fish may be taken from the bone and placed upon a dish, with a little of the above sauce (to which you have added the yolks of two eggs) over, sprinkle over with bread-crumbs, and place it twenty minutes in a hot oven, till the bread-crumbs become brown.
Original Text
219. Cod Fish sauced over with Oyster Sauce.—Boil three slices of the fish as above, drain and dress them upon a dish without a napkin, blanch three dozen oysters, by putting them into a stewpan, with their juice, upon the fire, move them round occasionally, do not let them boil; as soon as they become a little firm, place a sieve over a basin, pour in the oysters, beard and throw them again into their liquor, put them into a stewpan; when boiling, add two cloves, half a blade of mace, six peppercorns, and two ounces of butter, to which you have added a tablespoonful of flour, breaking it into small pieces, stir well together, when boiling, season with a little salt, cayenne pepper, and essence of anchovies, finish with a gill of cream or milk, and sauce over. The remains of this fish may be taken from the bone and placed upon a dish, with a little of the above sauce (to which you have added the yolks of two eggs) over, sprinkle over with bread-crumbs, and place it twenty minutes in a hot oven, till the bread-crumbs become brown.
Notes
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