Perch, to fricassee

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

perch ↝ Fish, ocean perch, Atlantic, raw [Finfish and Shellfish Products]
white wine ↝ Wine, white [Wine]
two or three anchovies
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little parsley ↝ Parsley, raw [Not included in a food category]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
yolks of eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little thick butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Boil the perch, and strip them of the bones
half cover them with white wine
put in two or three anchovies, a little pepper and salt, and warm it over the fire
Put in a little parsley and onions, with yolks of eggs well beaten
Toss it together
put in a little thick butter
serve it up

Original Text

Perch, to fricassee.

Boil the perch, and strip them of the bones; half cover them with white wine; put in two or three anchovies, a little pepper and salt, and warm it over the fire. Put in a little parsley and onions, with yolks of eggs well beaten. Toss it together; put in a little thick butter; and serve it up.

Notes

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