Fillets of Smelts for Potage à la Duc de Norfolk

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 15 min Total: 15 min
Yield
1.0 fillet per person
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
for the fillets
Instructions (5)
  1. Free the fillets from the bone and mask them thinly over with fish farce.
  2. Roll them up into a little round form, and fasten each with a little band of buttered paper.
  3. Place them in a very lightly-buttered stewpan.
  4. Put them in the oven to cook for fifteen minutes, with a buttered paper over and a tablespoonful of stock in the pan.
  5. Take them up, remove the paper, and put them in the basin.
Original Text
Fillets of Smelts for Potage à la Duc de Norfolk.—Free the fillets from the bone and mask them thinly over with fish farce (given below); roll them up into a little round form, and fasten each with a little band of buttered paper, place them in a very lightly-buttered stewpan, and put them in the oven to cook for fifteen minutes, with a buttered paper over and a tablespoonful of stock in the pan; take them up, remove the paper, and put them in the basin; reckon one fillet for each person.
Notes
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