Recipes > Seafood > Fish a l'Aurore

Fish a l'Aurore


  • 1 jew-fish
  • 1/2 small onion
  • 1/2 teaspoonful parsley
  • 1 egg
  • 1/2 pint white sauce
  • pepper
  • salt


Put some dripping on a tin dish, lay the fish in it, and cover with a buttered paper and bake in the oven for twenty minutes. Take it out, split open and take out the centre bone; sprinkle the inside of the fish with finely chopped onion and parsley, pepper, and salt. Put back the upper fillet, trim away some of the bones, pour over the melted butter or white sauce, and put back into the oven for ten minutes. Boil the egg hard, remove the shell, take out the yolk and either chop it or rub it through a sieve, cut the white into shapes. Take the fish from the oven and decorate the top with the yolk and white of egg; serve hot.

Time: 30 minutes.


The Art of Living in Australia (1893).


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