Brill a la Conti

Preparation info

  • 6

    • Difficulty


    • Ready in

      20 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 brill weighing about lb.
  • 1 glass white wine (optional)
  • salt and pepper
  • pt. stock
  • 1 teasp. finely-chopped parsley


Clean and skin the fish and cut some slits down the back. Add the wine (if used) and salt and pepper to the stock; when warm, put in the fish and simmer gently until done. Remove the fish and keep it hot; boil the stock rapidly until reduced to half its original quantity; then add the parsley and pour over the fish.