Fried Fish, Russian Style, Mushroom Sauce
Recipe from The 1918 Fanny Farmer Cookbook
Ingredients
- 2 slices chicken halibut
- salt and pepper
- 1/3 cup white wine
- heavy cream
- flour
- 5 slices carrot
- 2 slices onion
- 1 sprig parsley
- 1/4 teaspoon peppercorns
- 2 cups cold water
- 2 tablespoons butter
- 3 tablespoons flour
- 1/3 cup heavy cream
- yolks of 2 eggs
- salt
- pepper
- cayenne
- white wine to taste
- 1/2 pound mushroom caps
Instructions
- 1
Cut two slices chicken halibut in fillets, sprinkle fillets with salt and pepper, pour over one-third cup white wine, cover, and let stand thirty minutes.
- 2
Drain, dip each piece separately in heavy cream, then in flour, and fry in deep fat.
- 3
Cook skin and bones removed from fish with five slices carrot, two slices onion, sprig parsley, bit of bay leaf, one-fourth teaspoon peppercorns, and two cups cold water until reduced to one cup liquid.
- 4
Make sauce of two tablespoons butter, three tablespoons flour, the fish stock, and one-third cup heavy cream.
- 5
Add yolks of two eggs, salt, pepper, cayenne, and white wine to taste.
- 6
Arrange fish on serving dish, cover with one-half pound mushroom caps cleaned, then sautéed in butter, and pour over sauce.