Delmonico’s Chef’s Fillet of Weak Fish Recipe | Yummly
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Delmonico’s Chef’s Fillet of Weak Fish

THE GLOBE - TORONTO
12Ingredients
35Minutes
470Calories
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Delmonico’s Chef’s Fillet of Weak Fish

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Description

The Daily Recipe By Delmonico’s Chef from The Globe (1844-1936), Oct 29, 1921.

Ingredients

US|METRIC
4 SERVINGS
  • 2 pounds weak fish
  • fish bouillon
  • 1/2 lb. macaroni (boiled)
  • 1 cup cream (plus ½ pint)
  • grated Gruyere cheese
  • 1 lobster (small boiled, shelled)
  • butter
  • salt
  • pepper
  • 1 tsp. paprika
  • 2 egg yolks
  • 3 drops lemon juice
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    Directions

    1. Cut half a pound of boiled macaroni in half-inch lengths. Cover with one cupful of cream and grated Gruyere cheese.
    2. Take one small boiled lobster, shelled, and cut in small slices, fried colorless in one ounce of butter; moisten with a half pint of cream and season with salt, pepper and a teaspoonful of paprika. Boil for a few minutes and thicken with two yolks of eggs diluted with a few drops of lemon juice.
    3. Poach the fillets of two pounds of weak fish in a saucepan with a little butter and a little fish bouillon made previously with the bones of the fish.
    4. Lay the macaroni on the dish; set the poached fillets on it; coat with lobster and the sauce and set to glaze quickly.
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    NutritionView More

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    470Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories470Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol205mg68%
    Sodium390mg16%
    Potassium370mg11%
    Protein18g35%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber3g12%
    Sugars2g4%
    Vitamin A20%
    Vitamin C4%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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