Fillets of Fish

Name: Fillets of Fish
Cuisine: England
Ingredients: salmon or sole fillets; fish force-meat; good stock; cayenne pepper; lemon juice; mushroom essence; piccalilli

Origin: London, England

Source: Anonymous, 1846

Ingredients

salmon or sole fillets
fish force-meat
good stock
cayenne pepper
lemon juice
mushroom essence
piccalilli

Instructions

Fry the fish fillets to a delicate brown according to the receipt already given. Arrange the fillets round the dish. Make a sauce from good stock, thickened and seasoned with cayenne pepper, lemon juice, and mushroom essence. Pour this fine gravy over the fillets.
For a more savory dish, spread fish force-meat thickly on the fillets before frying. Serve with the seasoned sauce as described above, with piccalilli cut small added to the sauce if desired.