|
Classic
Cook Books
< last page | next page >
page 123
and boil it together till it is very thick, adding lemon juice to your taste.
Put your fish into a dish, and pour the sauce over it: serve it up garnished
with slices of lemon, and fried parsley.
N. B. This dish may take place on any part of the table, either in the first or
second course.
To fricasee Tench white.
Having cleaned your tench very well, cut off their heads, slit them in two, and
if large, cut each half in three pieces; if small, in two; melt some butter in a
stew-pan, and put in your tench; dust in some flour, pour in some boiling water,
and a few mushrooms, and season it with salt, pepper, and a bundle of sweet
herbs, and an onion stuck with cloves: when this boils, pour in a pint of white
wine boiling hot, let it stew till sufficiently wasted: take out the flesh, and
strain the liquor, saving the mushrooms, bind your fricasee with the yolks of
three or four eggs beat up with a little verjuice, some parsley chopped fine,
and a little nutmeg grated; stir it all the time it boils, scum it very clean,
pour your sauce over the fish, and send it to table.
To fricasee Tench brown.
Prepare your tench as in the other receipts, put some butter and flour into a
stew-pan
< last page | next page >
Classic
Cook Books
|
