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Fish House Recipes,
1940s
Stuffed Fillets of Mackerel Recipe,
Boston
Style
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.
Related Recipes
Broiled Mackerel, Chatham Style
Fillet Of Mackerel, Rockport Style
The Mackerel Species
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