Tenches A La Poulette. Tenches As A Chicken Fricassee

Scald the Tenches in boiling Water a moment then take them out to clean, take the Heads off, cut them into middling pieces, and wash them in. fresh Water twice at least; fry some Mushrooms in Butter; then add one or two spoonfuls of white Wine, and a little Broth; put the Fish to it, and boil smartly; reduce the Sauce, and add Pepper and Salt: When done, make a Liaison of three Yolks of Eggs, with Cream or Broth, a little Nutmeg, fine chopped Par-sley, and warm without boiling; add a Lemon Squeeze, or a little Vinegar when ready to serve.

Tenches Au Pontife. Tenches With Pontiff Sauce

Scald a brace of Tenches as the former, split them at the Back, take out all the Bones, and slice off the Meat almost to the Skin; mince the Meat to make a Farce with Bread Crumbs soaked in white Wine, scraped Lard, Udder, chopped Parsley, Shallots, Mushrooms, Pepper, Salt, and Yolks of Eggs; fill the Tenches with this Farce, and few them up to look as if they were whole; bathe them in melted Lard, strew them with Bread Crumbs, and bake them in a dish, with slices of Lard at the bottom; When done of a fine Colour, wipe the Fat off, and serve a Sauce Pontife under. See Sauce Articles.

Tenches En Ragouts - Ragout Of Tenches

Put a slice of Ham into a Stew-pan, with a scalded Sweet-bread cut into four, a bit of Butter, somc Mushrooms, scalded Cocks Combs, a faggot of sweet Herbs, two Cloves, and a little Basil; simmer these some time; then add two glasses of white Wine and Broth, a little Cullis, Pepper and Salt; when half done, put the Tenches therein, first cut into middling pieces: They require but a short time: Skim the Sauce, take out the Faggot and Ham, and add a good Lemon Squeeze when ready to serve. - You may also dress them as a Fricassee, with small Onions, a white Liaison of Yolks of Eggs and Cream, and one or two pounded Anchovies: Garnish the Dish with bits of Bread without being fried. This last is called à la Vestale, viz. white, unspotted, etc.

Tenches A La Bonne-femme - Tenches The Good Housewife's Fashion

Clean, scale, and scald them in warm Water; then put them into a Stew-pan, with a good bit of chopped Parsley, green Shallots, Mushrooms, and a glass of white Wine; simmer them slowly, and turn them now and then; put in a little Pepper and Salt, a bit of Butter rolled in Flour, to make the Sauce pretty thick, and, when ready, add a little Verjuice or Vinegar.

Tenches à La Ravigotte

See Tenches au Pontife, This is done in the same manner, only observing the difference of the Sauce. See Sauce Articles for Ravigotte. - This Dish must be served hot.

Tenches Au Monarque - Tenches Monarch Fashion

Split them at the Back, and cut off some of the Meat, to chop with Parsley, Shallots, Mushrooms, Bread Crumbs soaked in Milk, a bit of Butter, two or three Yolks of Eggs, and proper Seasoning; stuff them with this, and sew them up; fry of a pale Colour, in fresh Hog's Lard, and serve them upon a Ra-gout made of Artichoke-bottoms, cut in quarters, a few Mushrooms, a good bit of Butter, a faggot of sweet Herbs, two Shallots, and two Cloves; soak it some time, then add a Glass of Wine and Broth, Pepper and Salt; when half done, put some of the Roes to it, (either of Tenches or Carps, first scalded,) and Craw-fish Tails; finish the Ragout pretty thick, and add a Lemon Squeeze when ready to serve.

Tenches De Plusieurs Façons. Tenches In Different Manners

Scald them in boiling Water, and gut them by the Gills; mix a little chopped Parsley, Shallots, Pepper and Salt, with some Butter; stuff the Fifties with it, and marinate them about an Hour in Oil, with Pepper, Salt, Parsley, Shallots, one Clove of Garlick, Thyme, Laurel, and Basil, all whole; then broil the Tenches, squeeze the Seasoning of the Marinade, and baste them with the Liquid: Serve them with what Sauce you think proper. - You may serve them for a Dish of Roast, when they are pretty large, observing not to scale them.

Another Way: When they are scaled and properly cleaned, flew them in white Wine, with a piece of Butter, bits of Roots, slices of Onions, a Faggot, Cloves, Thyme, Laurel, Pepper and Salt, and a little Water: When they are done, drain them out of the Braze, and serve with what Sauce you please.

Tenches A L'ltalienne. Tenches Italian Fashion

Scald them in boiling Water, clean them properly, and cut off the Heads and Tails; put them into a Stew-pan with a spoonful of good Oil, two glasses of white Wine, a little Broth, Pepper and Salt, one Clove of Garlick bruized, chopped Parsley, Shallots, Mushrooms, and two slices of Lemon peeled; simmer slowA a ly; when almost done, take out the Lemon; skim it clean, and then finish it on a smarter Fire, to reduce the Sauce rather thick.