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Delmonico’s Chef’s Fillet of Weak Fish
THE GLOBE - TORONTO12Ingredients
35Minutes
470Calories
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Description
The Daily Recipe By Delmonico’s Chef from The Globe (1844-1936), Oct 29, 1921.
Ingredients
US|METRIC
4 SERVINGS
- 2 lb. weakfish
- fish bouillon
- 1/2 lb. macaroni (boiled)
- 1 cup cream (plus ½ pint)
- grated Gruyere cheese
- 1 lobster (small boiled, shelled)
- butter
- salt
- pepper
- 1 tsp. paprika
- 2 egg yolks
- 3 drops lemon juice
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Directions
- Cut half a pound of boiled macaroni in half-inch lengths. Cover with one cupful of cream and grated Gruyere cheese.
- Take one small boiled lobster, shelled, and cut in small slices, fried colorless in one ounce of butter; moisten with a half pint of cream and season with salt, pepper and a teaspoonful of paprika. Boil for a few minutes and thicken with two yolks of eggs diluted with a few drops of lemon juice.
- Poach the fillets of two pounds of weak fish in a saucepan with a little butter and a little fish bouillon made previously with the bones of the fish.
- Lay the macaroni on the dish; set the poached fillets on it; coat with lobster and the sauce and set to glaze quickly.
NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol205mg68% |
| Sodium390mg16% |
| Potassium370mg11% |
| Protein18g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A20% |
| Vitamin C4% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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