Ingredients
- half done in a stewpan
- lemon juice
Directions
TOU&TES AUX MACQUEREAX7X.
Take some fresh mackarel^ cat them in large pieces^ or in fillets^ removing the bones^ let them simmer till half done in a stewpan with some butter and fine herbs; line your pie-pan with paste, put a layer of farce on it^ and place your mackarel on this^ filling up the spaces with some farce and butter mixed with fine herbs. Cover your tourte^ and let it bake an hour^ then open it^ skim off all the butter^ and fill it up with a good sauce to taste. A sauce made with some cream^ butter^ lemon juice^ and the yolk of an egg^ all warmed but not boiled ; add to it some finely chopped fennel, and pour in this, is deh- cate.