1011—Filets de Maquereau aux Fines Herbes

Raise some mackerels’ fillets in such wise as to leave the bones quite clean. Arrange the fillets on a buttered dish, and poach them in white wine and the cooking-liquor of mushrooms in equal quantities. Take care to cover them while they are being poached.

This done, drain them; skin them; set them on a long dish, and cover them with a herb sauce (No. 83, Herb Sauce), combined with their cooking-liquor strained through linen and reduced.