Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 38 spoonful of chopped parsley
- a sprig of onion
- a clove of garlic to the boiling water
- ten cloves
- two dozen allspice
- two back again
- clove
- pepper
- salt
- parsley
Directions
Poisson Bouilli. General Rule for Balling Flsh.
--lean and wash the flsh thoroughly. Make a small letter "S" with knife on the back; pass twine around the body of the flsh so as to secure U. Never wrap or tie in a cloth. Have ready a kettle of boiling water and throw in a sprig of onion, thyme and bay leaf, eight or ten cloves, about two dozen allspice, all mashed fine; a bit of lemon peel and a red pepper pod. When the water has boiled long enough to have extracted the flavor of these ingredients, drop the fish in carefully, so as to avoid ■breaking. Let it boil about ten minutes and then take out care- fully. Put into a strainer and drain quickly. Place on a bed of parsley with garnishes of lemon and serve either a Mayonnaise or Genoise Sauce or Sauce Hollandaise. (See recipes.) ' _
The Creoles add a clove of garlic to the boiling water, but this is ac- cording to taste.
BROILFD FISH. Poisson Grills. General Rules for Broiling Flsh. Always use the double broiler, made of wire, as this allows the coDk to turn the fish from side to side without disturbing the body during the process of broiling, and possibly breaking the flesh. Clean the flsh, without cutting off the head and tail. "When the flsh is large, split down the back; else broil whole. Al- ways serve broiled flsh whole. Have a clear moderate fire. Expose flrst the flesh side to the fire, and then the skin, as the latter browns it is liable to burn quickly. Great care must, therefore, be taken not to burn the skin side.
Before placing on the broiler, rub the flsh well with salt and pepper, mixed in a little sweet oil or a little butter oil or butter. If the flsh is small, broil on a quick, clear flre; It large, as mentioned above, the flre must be moderate, or the outside of the fish will be charred before the inside is done. When the fish is done through and through, -which can quickly be determined by the fish parting easily from the bone, remove the gridiron from the flre, and loos- en the flns from the broiler with a knife, being careful not to break the flesh. Then place the hot dish over the fish, and, with a dex- terous movement, turn the two back again, thus separating the gridiron from the flsh and placing the latter in the dish. Butter well, season with a little pepper and salt, if deemed necessary, and pour over a table-
spoonful of chopped parsley and lem- on juice. Serve with garnishes of sliced lemon and parsley, or gar- nishes of delicate green lettuce leaves.
Broiling is one of the nicest ways of cooking certain kinds of fish, and cannot be too highly recommended.