Recipe or source entry
Boiled Mackerel a la Maitre D'Hotel
Split the mackerel down the back, season with pepper and salt, oil it over, place it on a gridiron over a moderate fire; and when done on both sides, take it up on a hot dish, and fill the inside with cold maitre-d'hotel butter, No. 127; pour some maitre-d'hotel sauce round the base, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/mackerel-matre.html- Legacy revision
8531e8373e9b- Source checksum
042ae751abf6200bad0ba00fe42882470c990324e1e5db86d0f95b4b44b44bca- Legacy text checksum
6d97bb7c099ff78b74c0f2d63d3ae09dce4642db0af2bb82a327434140951a28
Cite this page
Boiled Mackerel a la Maitre D'Hotel. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/mackerel-matre.html