Reference > Farmer's Cookbook > FISH > Breslin Baked Bluefish
  Baked Bluefish Bluefish à l’Italienne  
CONTENTS · BIBLIOGRAPHIC RECORD

Breslin Baked Bluefish

Split and bone a bluefish, place on a well-buttered sheet, and cook twenty minutes in a hot oven. Cream one-fourth cup butter, add yolks two eggs, and when well mixed add two tablespoons, each, onion, capers, pickles, and parsley, finely chopped; two tablespoons lemon juice, one tablespoon vinegar, one-half teaspoon salt, and one-third teaspoon paprika. Sprinkle fish with salt, spread with mixture, and continue the baking until fish is done. Remove to serving-dish and garnish with potato balls, cucumber ribbons, lemon cut in fancy shapes, and parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Baked Bluefish Bluefish à l’Italienne  
 
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