CookEat Recipe
Porgies West Point
Six poached porgies with a strained wine, milk-soaked crumb and butter-flour sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2054. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use 70°C fish endpoint rather than elapsed simmer alone; buttered paper must be food-safe. Limites : Fish purchase weights, absorbed milk, sauce yield and final chopped parsley amount unprinted.
Method
Steps
Step 1
Scale and trim six fish. Put them with onion, parsley, thyme, bay, clove, lemon juice, first butter, wine, water and seasoning. Cover with food-safe buttered paper; simmer gently for twenty-five minutes as a guide and verify fish centre 70°C. Lift out, skin and keep safely hot.
Step 2
Strain fish liquor and boil it ten minutes. Soak two ounces crumbs in a gill of cold milk, squeeze out surplus milk, add crumbs to liquor and boil five minutes. Knead separate teaspoon butter with teaspoon flour, whisk in gradually and boil two minutes. Strain sauce over fish, add a little chopped parsley and serve.
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