| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Seafood, Sauces |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Sea bream or other suitable white fish |
| 1 |
oz |
Butter |
| 2/3 |
c |
Port wine |
| 2 |
|
Egg yolks |
| 1 |
tb |
Cream |
|
|
Paprika |
|
|
Salt |
INSTRUCTIONS
Prepare the fish and season with salt and paprika. Bake it with the butter
in a covered fireproof dish in a moderate oven (350 deg. F) for 5 minutes.
Add the port wine and continue cooking until the fish is tender - 15 to 20
minutes. Strain of the liquor from the dish and cook quickly in a saucepan
to reduce it a little. Cool, and beat in the egg yolks, add the cream and
reheat very gently but do not bring to the simmering point. Pour the sauce
over the fish and serve with Savory Rice (opt.)
Source: the complete book of World Cookery Crescent Books, Inc. A Division
of Crown Publishers, Inc. 419 Park Avenue South, New York, NY 10016 ISBN
7064 0023 2 1972
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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