6 each fillets, 8 oz each
1 each onion, large, thinly sliced
1 each lemon, large, sliced thin
1/8 tsp thyme
1/2 each bay leaf
4 tbsp butter
2 tsp flour
2 tsp butter
2 cup champagne, extra dry or brut
4 each egg yolks
1 salt & pepper to taste
A Recipe for
Poisson Au Champagne
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
This Recipe for Poisson Au Champagne is one of thousands in the Recipes-to-go Meat Cookbook.
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
If you enjoy this Poisson Au Champagne Recipe - you should enjoy the recipe collections you can find on the websites below:
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
This is a recipe for Poisson Au Champagne from the recipe cookbook of Recipes-to-go (Meat)
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
I eat merely to put food out of my mind. |
| N.F. Simpson |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
Mix together the 2 tsp flour and 2 tsp butter; reserve. Butter
generously a baking dish large enough to hold fish. Arrange fillets,
covering with onion and lemon slices, season with salt and pepper,
thyme and add bay leaf piece. Pour in 1-1/2 C Champagne. Place fish
in preheated 400 degree oven, checking after 10 minutes. Fish cooks
very quickly this way and cannot be allowed to brown. Remove when
milky white and flakes to fork. Discard lemon and onion but drain
juice into small sauce pan. Keep fish warm. Concentrate juice over
stove, thicken with dabs of flour-butter mix. Add 1/2 C champagne and
egg yolks. Thicken beating over double boiler or over low fire. Cool
sauce quickly when done. Spread over fish and serve. Recipe date:
12/11/87
Serves: 1
Poisson Au Champagne Recipe brought to you by Recipes To-Go