Stuffed Fillets of Mackerel Recipe
Boston Fish House Recipes, 1940s
Wipe the fillets, dip in milk and season with salt and pepper. Quickly set the cut side by lightly frying in butter; make the stuffing of fresh grated bread crumbs moistened with allemande sauce and seasoned with minced fried shallots, chopped parsley, anchovy essence and Harvey's sauce; spread it on the fried side, smooth, arrange on buttered baking sheet, bake; serve garnished with potato croquettes and lemon.
