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Personal Chef Recipe SKATE WITH CAPER SAUCE (a la Francaise)
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STEWED PLAICE.
TO BOIL PRAWNS OR SHRIMPS.
BOILED SALMON.
SALMON AND CAPER SAUCE.
COLLARED SALMON.
CURRIED SALMON.
SALMON A LA GENEVESE.
PICKLED SALMON.
POTTED SALMON.
BAKED SEA-BREAM.
TO DRESS SHAD.
POTTED SHRIMPS.
BUTTERED PRAWNS OR SHRIMPS.
BOILED SKATE.
CRIMPED SKATE.
SKATE WITH CAPER SAUCE (a la Francaise)
SMALL SKATE FRIED.
TO BAKE SMELTS.
TO FRY SMELTS.
BAKED SOLES.
BOILED SOLES.
SOLE OR COD PIE.
SOLES WITH CREAM SAUCE.
FILLETED SOLES A L'ITALIENNE.
FRICASSEED SOLES.
FRIED SOLES.
SOLES WITH MUSHROOMS.
SPRATS FRIED IN BATTER.
BAKED STURGEON.
ROAST STURGEON.
MATELOT OF TENCH.

Personal Chef Recipes - by Mrs Beeton

SKATE WITH CAPER SAUCE (a la Francaise)

Ingredients:2 or 3 slices of skate
1/2 pint of vinegar
2 oz. of salt
1/2 teaspoonful of pepper
1 sliced onion
a small bunch of parsley
2 bay-leaves
2 or 3 sprigs of thyme
sufficient water to cover the fish.
Method:Put in a fish-kettle all the above ingredients, and simmer the skate in them till tender. When it is done, skin it neatly, and pour over it some of the liquor in which it has been boiling. Drain it, put it on a hot dish, pour over it caper sauce, and send some of the latter to table in a tureen.
Time: 1/2 hour.
Notes: Skate may also be served with onion sauce, or parsley and butter. 317.
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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