PERCH A LA NORMANDY
Prepare and clean the fish and put into a stewpan with a chopped
onion, a bunch of parsley, a pinch of salt, and enough white wine
to cover. Simmer for fifteen minutes, take up the fish, and strain
the liquid. Add one cupful of oyster liquor and boil the liquid
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until reduced half. Take from the fire, add one tablespoonful of
butter and two of flour, cooked together, stir until smooth, return
to the fire, and cook until thick, stirring constantly. Take from
the fire and add slowly the yolks of three eggs well beaten. Bring
to the boil, pour over the fish, and serve.
PERCH A LA SICILY
Cook three or four large perch for twenty minutes with a bunch
of parsley in salted and acidulated water. Put into a saucepan
one tablespoonful of malt vinegar, one tablespoonful of tarragon
vinegar, a teaspoonful of minced parsley, a small chopped onion,
a bay-leaf, and four pepper-corns. Boil for ten minutes, strain,
and cool. Cook together four tablespoonfuls of butter and two of
flour. When brown, add a pint of beef stock and cook until thick,
stirring constantly. Take from the fire, add the strained vinegar,
the beaten yolks of six eggs, and two tablespoonfuls of grated
horseradish.
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