Recipes > Seafood > Bluefish l'Italienne

Bluefish l'Italienne


  • 4-pound bluefish
  • salt
  • pepper
  • 3 tablespoons white wine
  • 3 tablespoons mushroom liquor
  • 1/2 onion finely chopped
  • 8 mushrooms finely chopped


Clean bluefish, sprinkle with salt and pepper, and put side down on buttered fish-sheet in a dripping-pan. Add white wine, mushroom liquor, onion, mushrooms, and enough water to allow sufficient liquor in pan for basting. Bake forty-five minutes in hot oven, basting five times. Serve with Sauce l'Italienne.


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The Boston Cooking-School Cook Book (1896).

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