Boiled Gurnet

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Fill the inside of the gurnet with some veal stuffing ; sew up the flaps; boil it in water with a little salt; and when done, dish it up on a folded napkin; garnish it round with picked parsley, and serve with white or brown caper sauce, Nos. 25 and 26, or with anchovy, shrimp, Dutch, lobster, or piquante sauce.

No. 246