Recipe

Fish A Legyptienne Recipe


FISH A LEGYPTIENNE Recipe
This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: Washington Star.

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Ingredients
  • 8 pound rock fish
  • 1 package celery
  • 3 onions
  • Juice of 8 lemons
  • 8 ounces light cream
  • 1 teaspoon salt
  • 2 teaspoons freshly ground black pepper
  • 4 tablespoons flour
  • 1/2 pound butter

Directions
  1. Clean and wash fish.
  2. Put in oven pan with butter, pepper, onions, celery and lemon juice.
  3. Cook at 350 until flesh flakes with a fork.
  4. Remove fish from broth and set aside.
  5. Add flour to broth and cook several minutes adding more broth if it thickens too fast.
  6. Skin fish then place on serving dish.
  7. Add cream to sauce stirring well and pour over fish.
  8. Serve with boiled potatoes.

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Comments


Sounds yummy. No eight pound rock fish tho. Have to go with some smaller guys. Thanks.


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