Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 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
- two tablespoonfuls of chopped mushrooms
- one tablespoonful of minced parsley
- one clove of garlic
- a wineglassful of white wine
- a cup of oyster water
- one large chopped onion
- one lemon
- ten allspice
- parsley
- thyme
- allspice
- clove
- cayenne
- salt
- pepper
Directions
Poisson au Gratin.
General Rule for Baking Fisb,
Clean the Fish, cutting -off the fins. Make the letter "S" on the sides. Rub well inside and out with pepper and salt. Butter a stewpan and put in one large chopped onion and a wineglassful of white wine. Place the fish in the pan, put in the oven and let it bake about twenty minutes, having been careful to place lumps of butter over it and basting frequently. When done carefully, lift the fish out of the pan and put it into the dish in which it is to be served. Take the gravy in which the fish has been cooked and add about a cup of oyster water, the juice of one lemon, two tablespoonfuls of chopped mushrooms, one tablespoonful of minced parsley, thyme and sweet marjoram, ten allspice, one clove of garlic, a little Cayenne, and salt and pepper to taste. Mix all thoroughly over the stove, adding a little but- ter if the gravy adheres too much to the pan. Pour over the fish, and garnish with whole mushrooms and slices of lemon laid alternately upon Crofltons or dried toast, out diamond shape.