Recipes > Seafood > Perch > Perch, to fricassee

Perch, to fricassee

Ingredients

• perch
• white wine
• 2 or 3 anchovies
• pepper
• salt
• parsley
• onions
• yolks of eggs
• thick butter

Instructions

Boil the perch, and strip them of the bones; half cover them with white wine; put in the anchovies, a little pepper and salt, and warm it over the fire. Put in a little parsley and onions, with yolks of eggs well beaten. Toss it together; put in a little thick butter; and serve it up.

Print recipe/article only

Source

The Lady's Own Cookery Book (1844).