Haddock à la Maître d’Hôtel

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Time: Cook: 10 min Total: 10 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

For the haddock

filleted haddocks ↝ Fish, haddock, raw [Finfish and Shellfish Products]
a small piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped parsley ↝ Parsley, raw [Not included in a food category]
a greased paper ↝ Rice paper [Crackers, excludes saltines]

For the sauce

one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one ounce of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a cup of milk ↝ Milk, NFS [Milk, reduced fat]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a few drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (4)

Lay the haddock fillets one across the other on a plate that will stand the fire, with a small piece of butter on the top, and some pepper, salt, and chopped parsley.
Cover with a greased paper, and bake in a moderate oven ten minutes.
For sauce, melt one ounce of butter and one ounce of flour in a pan, add a cup of milk by degrees, and a little cream if you have it, and a few drops of lemon juice.
Dish your fish in a hot corner-dish, with the sauce over it.

Original Text

HADDOCK À LA MAÎTRE D’HÔTEL.

Have some filleted haddocks; lay the fillets one across the other on a plate that will stand the fire, with a small piece of butter on the top, and some pepper, salt, and chopped parsley. Cover with a greased paper, and bake in a moderate oven ten minutes. For sauce, melt one ounce of butter and one ounce of flour in a pan, add a cup of milk by degrees, and a little cream if you have it, and a few drops of lemon juice. Dish your fish in a hot corner-dish, with the sauce over it.

Notes

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