FILLETS OF SOLE A LA JOINVILLE

Season the prepared fillets with salt, pepper, and grated nutmeg, and put into a buttered baking-pan with a tablespoonful of butter [Page 387] and half a cupful of white wine. Cover, cook for ten minutes, and drain, reserving the liquid. Arrange on a serving-dish and cover with cooked mushrooms, oysters, and lobster. Cook together two tablespoonfuls each of butter and flour, add the fish gravy and two cupfuls of white stock, and cook until thick, stirring constantly. Take from the fire, add the yolks of four eggs beaten with the juice of half a lemon, two tablespoonfuls of butter, a pinch of red pepper, and enough pounded lobster coral to tint. Pour the sauce over the fish and serve.

FILLETS OF SOLE A LA JOINVILLE—II

Butter a flat baking-dish and arrange in it, crown-shaped, the prepared and cleaned fillets of three soles. Add half a wineglassful of white wine, three tablespoonfuls of mushroom liquor, and salt and pepper to season. Cook for six minutes, take up the fish, and put on a hot dish. Cover with Allemande Sauce, garnish with broiled mushrooms and serve.

SOLE A LA MAITRE D'HOTEL

Simmer fillets of sole for six minutes in salted and acidulated water to cover. Drain and serve with Maitre d'Hotel Sauce.

[Page 388] FILLETS OF SOLE A LA MAITRE D'HOTEL

Put the fillets into a buttered baking-tin, sprinkle with salt and lemon-juice, cover with buttered paper, and cook in a hot oven for six minutes. Put the bones and trimmings of the fish into a saucepan with cold water to cover and simmer slowly. Cook together one tablespoonful of butter and two of flour, add the strained fish stock, and cook until thick, stirring constantly. Add one-fourth cupful of cream, reheat, take from the fire, add a tablespoonful of minced parsley, a dash of lemon-juice, and salt and pepper to season. Arrange the fillets on a hot platter, drain the liquid from the pan into the sauce, pour over the fish, and serve.

FILLETS OF SOLE A LA MARECHALE

Season the prepared fillets with salt, pepper, and lemon-juice, and cover with a thin coating of Bechamel Sauce. Put on ice for an hour, dip in crumbs, then in beaten egg, then in crumbs, and saute in clarified butter, drain, and serve with Bechamel Sauce.

SOLE A LA NORMANDY—I

Make a stuffing of bread-crumbs, sweet [Page 389] herbs, oysters, mushrooms, truffles, and a quarter of a pound of ham, all chopped very fine and mixed to a paste with stock. Stuff the fish with this, sprinkle with lemon-juice, dot with butter, sprinkle with crumbs, minced parsley, and salt and pepper to season. Add half a cupful of white stock and bake slowly, basting frequently and adding more stock if required.

SOLE A LA NORMANDY—II

Butter a baking-dish and cover with sliced onions, parboiled. Lay the sale upon them, seasoning with salt, pepper, grated nutmeg, and minced parsley. Add the juice of a lemon and white wine to cover. Bake in a slow oven, basting with the gravy, and adding melted butter if necessary. Serve with a sauce made by adding half a cupful of cream to the gravy and thickening with a tablespoonful each of butter and flour cooked together.

SOLE A LA NORMANDY—III

Put the fillets from three soles in a buttered saucepan with half a wineglassful of white wine, three tablespoonfuls of mushroom liquor, and salt and pepper to season. Cover and cook for six minutes, drain, and arrange on a serving-dish. Boil the gravy for five minutes, [Page 390] add a cupful of Allemande Sauce, a dozen oysters, and six sliced mushrooms. Take from the fire, add a tablespoonful of butter and the juice of half a lemon, pour over the fish, and serve.

SOLE A LA NORMANDY—IV

Butter a baking-dish and put the fish into it with two dozen oysters, a dozen mussels, a chopped onion, a sprig each of thyme and parsley, a tablespoonful of butter, and salt and pepper to season. Add one cupful each of red wine and stock, cover, and cook until nearly done. Drain and keep warm, lay the oysters and mussels over the sole. Add to the liquid enough stock to make the required quantity of sauce, strain, and thicken with flour cooked in butter. Take from the fire, add the beaten yolks of two eggs, pour over the fish, and serve.

FILLETS OF SOLE A LA NORMANDY

Put the fillets in a buttered saucepan with salt and pepper to season, a tablespoonful of butter, a chopped onion, and half a cupful of white wine. Cover and cook for ten minutes, then take up the fish and drain carefully. Cook together without browning, two tablespoonfuls each of butter and flour, add the liquid [Page 391] drained from the pan and enough oyster liquor and white stock to make three cupfuls of sauce. Cook until thick, stirring constantly, skim, take from the fire, and add the yolks of four eggs well-beaten, two tablespoonfuls of butter in small bits, the juice of half a lemon, and a few cooked oysters, mussels, and scallops cut fine. Pour the sauce over and serve.

FILLETS OF SOLE A L'ORLY

Marinate the prepared fillets for half an hour in lemon-juice with pepper and salt to season. Put the trimmings of the fish into a saucepan with a bunch of sweet herbs and white wine to cover. Season with salt and pepper, boil rapidly for fifteen minutes and strain. Dredge the fillets with flour, fry in boiling fat, and serve the sauce separately.

FILLETS OF SOLE A LA PROVENCE

Simmer the fillets in white wine to which a little olive-oil has been added, seasoning with minced parsley and garlic, grated nutmeg, salt, and pepper. Drain, sprinkle with lemon-juice, and serve with a border of fried onions.

[Page 392] FILLETS OF SOLE A LA ROUEN

Put the prepared fillets into a buttered baking-pan and squeeze lemon-juice over them. Cover with buttered paper and bake. Cook together one tablespoonful each of butter and flour, add one cupful of fish stock and half a cupful of cream, and cook until thick, stirring constantly. Season with salt, paprika, and lemon-juice. Pour over the fish and serve.

FILLETS OF SOLE A LA TROUVILLE

Put the prepared fillets into a buttered pan with salt, pepper, grated nutmeg, half a cupful of white wine, and half a cupful of stock. Cover and cook quickly, then drain the fish and keep warm. Put into the pan in which the fish was cooked two dozen large oysters, two cupfuls of scallops, and a dozen large mushrooms. Simmer slowly until cooked, drain, and cover the fish with them. Add stock if necessary to make the required quantity of sauce, and thicken with two tablespoonfuls each of butter and flour cooked together. Pour the sauce over, sprinkle with crumbs, dot with butter, and brown in the oven.

FILLETS OF SOLE A LA VENITIENNE—I

Put the prepared fillets into a buttered pan [Page 393] with salt, pepper, nutmeg, a chopped onion, and half a cupful of white wine. Cover and cook for ten minutes. Add two cupfuls of stock and thicken with a tablespoonful each of butter and flour cooked together. Take from the fire, add the yolks of four eggs beaten with the juice of half a lemon, and two tablespoonfuls of butter. Pour the sauce over the fish, sprinkle with chopped parsley, and serve.

FILLETS OF SOLE A LA VENITIENNE—II

Simmer the fillets for ten minutes in a saucepan with clarified butter, lemon-juice, white pepper, and salt. Simmer other fillets without trimming in the same manner. Drain and cool. Cut the untrimmed fillets into dice, mix with thick Allemande Sauce, grated Parmesan cheese, and salt, white pepper, and grated nutmeg to season. Spread this preparation very thinly on an earthen dish, and when it is cool cut into pieces the size and shape of the fillets; dip in crumbs, then in egg, then in crumbs, and fry in fat to cover. Warm the fillets and arrange in a circle alternately with the breaded ones. Serve with any preferred sauce.

SOLE AU GRATIN—I

Make a paste of bread-crumbs and chopped [Page 394] mushrooms, seasoning with pepper, salt, and minced parsley, and using cream for the liquid. Butter a serving-dish, spread with a layer of the paste, lay the fish upon it, and pour over it a wineglassful of white wine and an equal quantity of veal or chicken stock. Cover with crumbs, dot with butter, and brown in the oven. Serve in the dish in which it was cooked.

SOLE AU GRATIN—II

Butter a baking-pan, sprinkle with crumbs, chopped onion, and minced parsley. Season the fish with salt, pepper, and ginger, and stuff with whole oysters, shrimps, and mushrooms. Cover with a layer of bread-crumbs, parsley, and butter, add half a wineglassful of white wine, and bake until done.

SOLE AU GRATIN—III

Put the prepared fish into a buttered baking-dish, season with salt and pepper, sprinkle with minced parsley, add enough white wine to keep from burning, and bake. Take up carefully, cover with Italian Sauce, sprinkle thickly with crumbs, and brown in the oven.

SOLE AU GRATIN—IV

Cook together in butter a chopped onion, [Page 395] half a dozen mushrooms, a tablespoonful of minced parsley, and a bean of garlic, with salt and pepper to season. Spread on the bottom of a buttered baking-dish and lay the seasoned fillets upon it. Add half a wineglassful of white wine and bake for five minutes. Cover with fresh mushrooms, pour over a cupful of Spanish Sauce, sprinkle with crumbs, dot with butter, and brown in the oven. Squeeze the juice of half a lemon over it and serve.

STEWED SOLES WITH OYSTER SAUCE

Soak the fish for two hours in seasoned vinegar and simmer until done in salted and acidulated water. Serve with Oyster Sauce.

FILLETS OF SOLE WITH ANCHOVIES

Fry the fillets in olive-oil, seasoning with salt and pepper, cool, and cut into small pieces. Add four anchovies cut into small bits, pour over a French dressing and serve with toasted crackers.

FILLETS OF SOLE IN CASES

Fry in butter one cupful of chopped mushrooms, two tablespoonfuls of chopped onion, and one tablespoonful of minced parsley, seasoning with pepper and salt. Cut the soles in fillets, spread with the [Page 396] mixture, tie with thread, put into a buttered pan, cover, and bake. Put each fillet into a small paper case, fill with Cream Sauce, lay a mushroom on the top of each, and serve.

FILLETS OF SOLE WITH FINE HERBS

Prepare according to directions given for Fillets of Sale a la Joinville—II, adding to the sauce a chopped onion and two shallots browned in butter, with twice the quantity of chopped mushrooms, and a bean of garlic. Season with salt, pepper, and minced parsley.

SOLES WITH FINE HERBS

Trim the fish and put into a buttered baking-pan, sprinkling with chopped mushrooms, parsley, and grated onion. Season with salt, pepper, and grated nutmeg, add enough white wine to keep from burning, cover with buttered paper, and bake. Take up the fish and add the drained liquid to a cupful of Allemande Sauce and reheat. Take from the fire, add a tablespoonful of butter, the juice of half a lemon, and a teaspoonful of minced parsley. Pour over the fish and serve.

FILLETS OF SOLE WITH MUSHROOMS

Bake the fillets for ten minutes and cool. [Page 397] Cook together one tablespoonful each of butter and flour, add half a cupful of stock and half a cupful of cream. Cook until thick, stirring constantly. Add a pound of fresh mushrooms chopped fine and simmer until the mushrooms are cooked. Cool the mushroom mixture and spread upon the fillets. Set the baking-pan into another of hot water, reheat in the oven, and serve with Hollandaise Sauce.

FILLETS OF SOLE WITH OYSTERS

Fry the fillets in butter and cover with Allemande Sauce to which chopped cooked oysters have been added.

FILLETS OF SOLE WITH RAVIGOTE SAUCE

Fry the fillets in seasoned butter, adding a little lemon-juice when done. Pour over Ravigote Sauce and serve.

FILLETS OF SOLE IN TURBANS

Put the bones and trimmings cut from fillets of sole in cold water to cover, simmer for half an hour, strain, and add a pinch of salt to the liquid. When it boils, put in the fillets rolled up, and fastened with a toothpick. Simmer for ten minutes and prepare [Page 398] a Cream Sauce, using for liquid half fish stock and half milk or cream. Pour over the fish and serve.

FILLETS OF SOLE WITH WINE

Butter a baking-pan, lay the fillets in it, season with salt and pepper, and spread with butter. Add half a cupful of white wine, cover with buttered paper, and bake for five or ten minutes. Take up the fish carefully and add to the liquid a teaspoonful each of butter and flour cooked together. Take from the fire, add the yolk of two eggs, beaten smooth with half a cupful of cream; pour over the fish and serve.

ROLLED FILLETS OF SOLE

Beat together until smooth two tablespoonfuls of anchovy paste, a teaspoonful of lemon-juice, a pinch of mustard, a dash of cayenne, and two tablespoonfuls of fresh butter. Spread long narrow fillets of sole with the butter, roll and fasten with wooden tooth-picks. Sprinkle with salt, pepper, and lemon-juice, and bake, wrapping in buttered paper if desired. These fillets may be fried in butter with parsley and onions, or dipped in egg and crumbs, and fried in deep fat, or cooked with wine and lemon-juice in stock made [Page 399] from the bone and trimmings, and served with the strained stock thickened with butter and flour cooked together.

STUFFED FILLETS OF SOLE

Wind long, thin, narrow fillets of sole around small carrots to keep their shape, fastening with tooth-picks. Simmer the trimmings of the fish for half an hour in two cupfuls of boiling water to cover, seasoning with salt and paprika. Cover the fillets with one cupful of this stock and half a cupful of white wine. Simmer for twenty minutes. Cook together one tablespoonful each of butter and flour, add one-half cupful of fish stock and cook until thick, stirring constantly. Take from the fire, add one-half cupful of chopped shrimps and one-half cupful of chopped oysters, the yolk of one egg well beaten, and Worcestershire, salt, and Tabasco Sauce to season. Take out the carrots and replace with the cooked mixture. Cool, dip the fillets in egg and crumbs, fry in deep fat, and serve with any preferred sauce.

CHAUDFROID OF SOLES

Marinate the fillets of three soles in seasoned lemon-juice. Chop half a dozen mushrooms and cook for five minutes in butter, [Page 400] seasoned with pepper and salt. Add enough bread-crumbs to make a smooth paste, cool, and spread on the fillets. Fold each piece of fish so that the stuffing will be in the middle, arrange on a buttered baking-dish, cook in a moderate oven, and cool. Cook together one tablespoonful each of butter and flour, and add one cupful of fish stock made from the bones and trimmings of the soles. Take from the fire, add a little cream, and stir until cold. Pour the sauce over the fillets, garnish with lemon, parsley, and hard-boiled eggs, and serve very cold.

FRITTERS OF SOLE

Rub two tablespoonfuls of butter into half a pound of flour, add a pinch of salt, the beaten yolk of an egg, and enough cold water to make a very stiff paste. Roll the paste very thin and cut into pieces large enough to wrap fillets of sole, which have been seasoned with pepper and salt, and lemon-juice. Fry in deep fat and serve with Tartar Sauce.



[Page 401] TWENTY-FIVE WAYS TO COOK STURGEON

BOILED STURGEON—I

Cover a cut of sturgeon with salted and acidulated water. Add an onion, six cloves, a slice of carrot, three bay-leaves, a small bunch of parsley, and a cupful of wine. Simmer slowly until done, drain, and serve with some of the cooking liquor thickened with flour, browned in butter.

BOILED STURGEON—II

Boil the fish in court bouillon and serve with Drawn-Butter Sauce.

BROILED STURGEON STEAKS—I

Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season with salt and pepper, and broil. Serve with melted butter or Maitre d'Hotel Sauce.

BROILED STURGEON STEAKS—II

Skin and soak for an hour in cold salted [Page 402] water. Drain, wipe dry, and soak for an hour in a marinade of oil and vinegar. Drain and broil. Serve with melted butter and lemon-juice.

BROILED STURGEON STEAKS—III

Skin the steaks and soak in cold, salted water for an hour, drain, season, and broil, basting with melted butter as required. Season with melted butter and garnish with lemon quarters and parsley. Or, brown a tablespoonful of flour in butter, add half a cupful of cold water and cook until thick, stirring constantly. Season with salt, lemon-juice, and Worcestershire Sauce, or anchovy essence. Bring to the boil, pour over the fish, and serve.

FRIED STURGEON—I

Parboil slices of sturgeon in milk for fifteen minutes, drain, dip in beaten egg, then in seasoned flour, and fry brown in butter.

FRIED STURGEON—II

Cut the fish into cutlets, dredge with flour, dip into egg and crumbs, and saute in a frying-pan. Drain off the fat, add a little flour and cook to a smooth paste. Add boiling water to make a sauce, and cook until thick, stirring constantly. Season with grated onion, [Page 403] pepper and salt and sweet herbs. Reheat the fish in the sauce, squeeze in the juice of half a lemon, and serve.

FRIED STURGEON—III

Cut sturgeon steaks into small cutlets. Dip into egg and crumbs, fry in fat to cover, and serve with any preferred sauce.

BAKED STURGEON—I

Skin a large cut of sturgeon, parboil for fifteen minutes, drain, cover with a marinade of oil and vinegar, and let stand for an hour. Gash the surface deeply and fill the incision with a force meat of bread-crumbs and minced salt pork, seasoning with lemon-juice, pepper, and minced parsley, and adding enough melted butter to make smooth. Cover, add enough boiling water to keep from burning, and bake, basting frequently.

BAKED STURGEON—II

Skin a large cut of sturgeon, parboil for fifteen minutes, drain, and cool. Rub with a marinade of oil and vinegar, cover, and bake with enough water to keep from burning. Serve with Caper Sauce.

[Page 404] BAKED STURGEON—III

Skin a six-pound cut of sturgeon and parboil for twenty minutes. Drain and put into a baking-pan on a layer of thinly sliced bacon. Add enough boiling water to keep from burning, and bake until done, basting often.

BAKED STURGEON—IV

Skin a six-pound cut of sturgeon, soak in salted water for an hour, drain, and parboil in fresh water. Make a stuffing of bread-crumbs, chopped salt pork, sweet herbs, and enough melted butter to make a smooth paste. Score the upper-side of the fish deeply and fill the gashes with the stuffing. Put in a buttered baking-pan with enough water to keep from burning, and bake for an hour, basting as required. Serve with Drawn-Butter Sauce, seasoned with capers and catsup.

BAKED STURGEON—V

Cover a buttered baking-pan with thin slices of salt pork. Sprinkle with chopped carrot, turnip, and onion, and lay a thick cut of sturgeon upon it. Season the fish with salt, pepper, and lemon-juice, and cover with thin slices of pork. Cook for ten minutes, [Page 405] then add one cupful of boiling water, and cook slowly, basting as required. Dredge with seasoned flour after each basting, and add more boiling water if necessary. After the fish has cooked for an hour, remove the pork, and drop it into the pan. Pour a wineglassful of Sherry over the fish, spread with butter, and dredge thickly with flour. Bake until the fish is a rich brown color. Take out the pork and add enough boiling water to the liquid in the pan to make the required quantity of sauce. Thicken with butter and flour cooked together, strain, and serve with the fish.

STURGEON A LA CARDINAL

Clean two pounds of sturgeon, bind into shape with tape, and put it into a buttered saucepan with acidulated water to cover. Add an onion, four cloves, a blade of mace, a sliced carrot, and a bunch of sweet herbs. Simmer gently until the fish is done and serve with Lobster Sauce.

STURGEON A LA FRANCAISE

Skin and clean a five-pound cut of sturgeon, and tie into shape with strings. Put into a buttered saucepan with sliced carrots and onions, a bunch of parsley, three blades of mace, three cloves [Page 406] of garlic, and salt and pepper to season. Add red wine and white stock in equal parts to cover. Simmer until done, drain, and keep warm. Take enough of the strained liquid to make a sauce, and thicken with butter and flour cooked together. Take from the fire, add a tablespoonful of anchovy essence, a dash of paprika, two tablespoonfuls of butter, and the juice of a lemon. Pour over the fish and serve.

STURGEON A LA NORMANDY

Remove the skin from a five-pound cut of sturgeon, cover with thin slices of salt pork, and tie into shape with a string. Put into a saucepan with sliced vegetables, two tablespoonfuls of butter, one cupful of white wine, two cupfuls of white stock, a little oyster or mussel liquor, and salt and sweet herbs to season. Cover and cook slowly for an hour, basting with the liquid frequently. When done, drain the fish, and keep warm. Strain the liquid, skim off the fat, thicken with a tablespoonful each of butter and flour cooked together, take from the fire, add the yolks of four eggs beaten with the juice of a lemon, and two tablespoonfuls of butter in small bits. Take the pork off the sturgeon, pour the sauce over, and serve.

[Page 407] STURGEON A LA RUSSE

Soak two pounds of sturgeon in salted water to cover for ten or twelve hours. Drain and marinate in vinegar for an hour. Put it into a fish-kettle with boiling water to cover, adding two onions, a bunch of sweet herbs, and a little salt. When nearly done drain, dredge with flour, and brown in the oven, basting with melted butter. Bone and skin two anchovies and put them into a saucepan with a wineglassful of white wine, a small onion, a bit of lemon-peel, and a cupful of stock. Boil for five minutes, strain, thicken with flour and butter cooked together, take from the fire, add two tablespoonfuls of cream, and pour over the fish, or serve separately.

STEWED STURGEON—I

Marinate slices of sturgeon in vinegar for ten minutes. Drain, dry, dredge with flour, and fry brown in hot fat. Add enough veal stock to cover the fish, and a wineglassful of Madeira; cover and simmer for an hour. Add a tablespoonful of capers and serve.

STEWED STURGEON—II

Cut sturgeon steaks into small pieces and [Page 408] parboil for fifteen minutes. Drain, season with salt and pepper, and cook slowly in butter until done. Add one cupful of milk, bring to the boil, and add one tablespoonful of flour rubbed smooth in a little cold water. Cook until thick, stirring constantly, and serve.

STURGEON STEAK—I

Put a large sturgeon steak into a buttered baking-pan with salt, pepper, sliced onion, a bunch of parsley, and some sweet herbs. Add Claret and white stock to cover. Cover with a buttered paper and cook slowly until done. Drain and serve with any preferred sauce.

STURGEON STEAK—II

Cover a sturgeon steak with boiling water, let stand for five minutes, and drain. Marinate for five hours in melted butter, lemon-juice, and vinegar, seasoning with salt and pepper. Drain, dip in egg and crumbs, and fry in deep fat. Beat the yolks of two eggs, add a teaspoonful of made mustard and the marinade drained from the fish. Cook over hot water until thick, pour over the fish, and serve.

[Page 409] GRILLED STURGEON

Cut the sturgeon into slices an inch thick. Dip in flour, then into egg and crumbs, and broil, basting with oil as needed. Season with salt and pepper and serve with any preferred sauce.

PANNED STURGEON

Cut two pounds of sturgeon into squares, parboil, drain, and cool. Cook together one tablespoonful each of butter and flour, add two cupfuls of milk, and some of the liquid drained from the fish. Cook until thick, stirring constantly. Season with salt and pepper, pour over the fish and serve.

PICKLED STURGEON

Skin a six-pound cut of sturgeon and soak in cold water for half an hour. Drain, cover with boiling water, parboil for fifteen minutes, drain, and cool. Bring to the boil three pints of vinegar to which has been added a sliced onion, two bay-leaves, a dozen cloves, three blades of mace, a tablespoonful of mustard seed, a dozen pepper-corns, a small red pepper, and two tablespoonfuls of sugar. Boil for fifteen minutes, pour over the sturgeon, and let stand covered for two or three days before using.

[Page 410] ROASTED STURGEON

Clean and skin a six-pound cut of sturgeon, season with salt and pepper, and wrap in a large sheet of buttered paper with carrots and onions sliced, two bay-leaves, sprigs of chive and parsley, the juice of a lemon, and a tablespoonful of olive-oil. Tie up and bake for an hour in a moderate oven. Unwrap the paper, take out the vegetables, and serve with any preferred sauce.



[Page 411] FIFTY WAYS TO COOK TROUT

BROILED TROUT—I

Clean and split the fish and let stand for an hour in melted butter, seasoned with salt, pepper, and sweet herbs. Sprinkle with crumbs, broil, squeeze lemon-juice over, then serve.

BROILED TROUT—II

Gash a cleaned trout and marinate in oil and lemon-juice, seasoning with salt and pepper, minced chives, and parsley, and a little thyme. Drain, sprinkle with crumbs and chopped herbs, and broil carefully. Serve with any preferred sauce.

BROILED TROUT A LA MAITRE D'HOTEL

Clean the fish but do not split. Score deeply on both sides, dip in seasoned oil, broil, and serve with Maitre d'Hotel Sauce.

BROILED BROOK-TROUT

Clean and split the fish, wipe dry, dip in seasoned oil and broil. [Page 412] Serve with any preferred sauce.

BROILED TROUT WITH BACON

Wash, clean, and split a trout, and remove the back-bone. Put a strip of bacon in place of the bone, tie the fish into its original shape and broil over a clear fire. Garnish with fried parsley.

BOILED TROUT—I

Put the fish into cold court bouillon, bring to the boiling point, and simmer for six minutes, drain, and serve with Cream Sauce.

BOILED TROUT—II

Tie a large trout in a cloth and boil it in salted and acidulated water to cover, adding an onion, a stalk of celery, and a bunch of parsley. When done, drain and keep warm. Stick blanched almonds into the fish, sharp side down, and pour over a Cream Sauce to which chopped hard-boiled eggs and parsley have been added.

BOILED BROOK-TROUT—I

Put the cleaned trout in a saucepan with [Page 413] enough Claret to cover. Add a slice of lemon, two cloves, four pepper-corns, a blade of mace, and a pinch of salt. Simmer slowly until done and let cool in the liquid. Take out, strain a little of the liquid over them, and serve.

BOILED BROOK-TROUT—II

Prepare and clean four large trout, pour over then two cupfuls of boiling vinegar, two cupfuls of white wine, and enough water to cover. Add an onion, three cloves, three stalks of celery, four bay-leaves, a small bunch of parsley, a teaspoonful of peppercorns, and a little salt. Cover, boil until done, drain, and serve with any preferred sauce.

FRIED TROUT—I

Roll the cleaned fish in seasoned flour and fry in deep fat.

FRIED TROUT—II

Clean the fish, split, season with salt, dredge with flour, and saute for five minutes in hot butter.

[Page 414] FRIED TROUT—III

Salt the fish and dip in equal parts of flour and corn-meal, thoroughly mixed. Saute in salt pork fat.

FRIED BROOK-TROUT

Clean and split the fish, dip in seasoned flour or corn-meal, and saute in butter or salt pork fat.

FRIED FILLETS OF TROUT—I

Remove the fillets from slices of sea-trout, dip in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with Tartar Sauce.

FRIED FILLETS OF TROUT—II

Boil and cool a trout and divide into fillets, removing the bone. Season with lemon-juice, chopped onion, and minced parsley, and cover with a very thick Cream Sauce. Dip into crumbs, then into beaten egg, then into crumbs, fry in deep fat, and serve with any preferred sauce.

FRIED TROUT WITH MUSHROOM SAUCE

Dip slices of sea-trout in beaten egg, then [Page 415] in seasoned crumbs, and fry in deep fat. Serve with the sauce given in the recipe for Baked Trout with Mushroom Sauce.

TROUT WITH REMOULADE SAUCE

Saute a small trout in butter, drain on brown paper, and serve with Remoulade Sauce.

FILLETS OF TROUT A L'AURORE

Saute the fillets of a cleaned trout in butter, seasoning with salt and pepper. Drain and serve with Aurora Sauce.

BAKED TROUT—I

Scrape and clean the trout, stuff with seasoned crumbs, and put into a buttered baking-dish. Lay a thin slice of salt pork on each fish, sprinkle with three or four tablespoonfuls of chopped onions, add a can of mushrooms drained from the liquor, a tablespoonful of minced parsley, three tablespoonfuls of butter, and one cupful of stock. Bake, basting frequently. Thicken the liquid with butter and flour cooked together, pour over the fish, and serve.

BAKED TROUT—II

Clean a large sea or lake trout. Prepare a [Page 416] stuffing of bread-crumbs, seasoning with chopped onions, celery, salt, pepper, and melted butter. Cook the stuffing for ten minutes, using as little water as possible. Stuff the fish, put into a buttered baking-pan with enough hot water to keep from burning. Cover the fish with thin slices of salt pork and bake until done, adding more hot water if required. Brown two tablespoonfuls of flour in butter, add half a cupful of cream, and enough boiling water to make a smooth thick sauce. Season with salt and pepper, add a few capers, pour around the fish, and serve.

BAKED TROUT—III

Stuff a large sea or lake trout with mashed potatoes, seasoning with butter, pepper, salt, and grated onion. Butter a baking-pan and cover the bottom with thin slices of tomatoes. Lay the fish upon it, sprinkle with salt and pepper, add two tablespoonfuls of butter and enough water to keep from burning. Bake until done and serve with the tomatoes and sliced hard-boiled eggs.

BAKED BROOK-TROUT—I

Clean and score small trout, dip in seasoned melted butter, and put in a buttered baking-pan. Cover with buttered paper and bake, [Page 417] basting with their own liquid until done. Serve with any preferred sauce.

BAKED BROOK-TROUT—II

Chop fine three or four large mushrooms and a truffle, fry for a moment in butter, season with salt and cayenne, add enough melted butter to make a smooth paste, and stuff large brook-trout with the mixture. Put in a buttered baking-pan, sprinkle with minced parsley, and pour over half a cupful of stock to which two tablespoonfuls of butter have been added. Bake for half an hour, basting as required.

BAKED BROOK-TROUT—III

Soak a cupful of bread-crumbs in milk, squeeze dry, add two tablespoonfuls of butter, the yolk of an egg, and pepper, salt, thyme, and lemon-juice to season. Stuff the fish, sew up, put in a buttered baking-pan, dredge with flour, dot with butter, and bake.

BAKED TROUT WITH WHITE WINE—I

Put the cleaned fish in a small buttered baking-pan with white wine to moisten, and salt and pepper to season. Cover with buttered paper and bake, basting with the liquid. Take up the fish, thicken [Page 418] the liquid with butter and flour cooked together, add a little more butter, pour over the fish, and serve.

BAKED TROUT WITH WHITE WINE—II

Take the fillets from a three-pound trout and bake for ten minutes in a buttered baking-pan. Fry a chopped onion in butter, add a tablespoonful of flour and half a cupful of white wine. Cook until thick, stirring constantly, and add two tablespoonfuls of butter, broken into bits. Pour the sauce over the fillets and bake for fifteen minutes longer.

BAKED TROUT A LA CHAMBORD

Split and bone the cleaned fish and put in a buttered baking-pan skin side down. Sprinkle with salt, pepper, and crumbs, and put into the oven. Cover the bones and trimmings with cold water, adding two tablespoonfuls of butter, a sliced onion, and two cupfuls of stock. Boil for half an hour, strain, add a can of mushrooms, chopped, and enough crumbs to thicken. Season with salt, pepper, and anchovy paste. Take up the fish carefully, put on a serving-dish, cover with the sauce, put in the oven for a few moments, and serve.

[Page 419] TROUT WITH FINE HERBS

Put half a dozen cleaned trout in a buttered baking-dish with half a glassful of white wine, and a finely chopped shallot. Bake for ten minutes, strain the liquid, and add to it one cupful of Allemande Sauce. Add also a small chopped onion, two shallots, twice the quantity of mushrooms, and a bean of garlic, all minced and fried in butter. Season with salt, pepper, minced parsley, and lemon-juice; pour over the fish and serve.

BAKED TROUT WITH MUSHROOM SAUCE

Butter a baking-dish, sprinkle with bread-crumbs, lay a sea-trout upon it, cover with crumbs, dot with butter, squeeze over the juice of half a lemon, and bake, adding enough water to keep from burning. Brown a tablespoonful of flour in butter, add the liquid drained from the fish, one cupful each of mushroom and oyster liquor, and a wineglassful of Madeira. Cook until thick, stirring constantly, take from the fire, and add a few cooked oysters, shrimps, and mushrooms. Season with salt and pepper and serve separately.

BAKED TROUT WITH POLISH SAUCE

Put a cleaned trout into a buttered baking-pan, [Page 420] rub with butter, and season with salt and pepper. Fry a chopped onion in butter, add half a cupful of white wine and two tablespoonfuls of minced parsley, and pour over the fish. Sprinkle with crumbs, dot with butter, and bake slowly until done. Melt one and one-half cupfuls of butter and add a tablespoonful of minced parsley, and three hard-boiled eggs chopped very fine. Serve the sauce separately.

STUFFED TROUT

Clean, split, and stuff a trout, using seasoned crumbs or chopped oysters. Put in a buttered baking-dish, lay in the fish, season with salt and pepper, cover with crumbs, dot with butter, pour over a little white wine, and bake in the oven. Serve in the dish in which they were baked.

TROUT BAKED IN PAPERS

Stuff trout with seasoned crumbs, cover each one with a thin slice of salt pork, and wrap in buttered paper, fastening the papers securely; bake and serve in the papers.

BROOK-TROUT IN PAPER CASES

Stuff the fish with seasoned crumbs or chopped oysters or raw fish pounded to a pulp and mixed to a paste with the beaten white of egg [Page 421] and a little cream. Lay a very thin slice of salt pork on each fish and wrap in buttered paper. Bake in a hot oven. Remove the string and serve in the paper. Serve any preferred sauce separately.

TROUT IN CASES

Clean, parboil, and trim the fish, wrap in buttered paper, bake, and serve with Fine Herb Sauce.

TROUT A L'AURORE

Boil and skin the fish, put on a serving-dish, cover with Allemande Sauce, and the chopped yolks of hard-boiled eggs. Brown in the oven and serve with Aurora Sauce.

TROUT A LA CAMBACERES

Prepare six trout according to directions given in the recipe for Trout with Shrimp Sauce. Serve with one cupful of Spanish Sauce, adding two chopped truffles, half a dozen chopped mushrooms, a dozen chopped olives, and three tablespoonfuls of stewed and strained tomato. Pour over the fish and serve.

[Page 422] TROUT A LA CHAMBORD

Stuff cleaned trout with chopped oysters or seasoned crumbs, and put into a buttered baking-dish. Add half a wineglassful of white wine, a sprig of celery, a bay-leaf, a sprig of thyme, two cloves, and salt and pepper to season. Bake in the oven, basting frequently. Take up the fish, strain the liquid, and add it to a cupful of Spanish Sauce, with a chopped truffle, four cooked mushrooms, chopped, and a dozen cooked oysters. Pour the sauce over the fish and serve.

TROUT A LA CHEVALIERE

Boil, skin, trim the fish, cover with very thick Cream Sauce and let cool. Dip in crumbs, then in egg, then in crumbs, sprinkle thickly with grated Parmesan cheese, and bake in a buttered baking-dish, basting with melted butter as required. Serve with Allemande Sauce, seasoned with white wine, chopped cooked mushrooms, and anchovy essence.

TROUT A LA GENEVA

Dip the trout in a marinade of oil and lemon-juice seasoned with salt, pepper, and grated onion. Broil carefully. Heat one cupful [Page 423] of stock with a teaspoonful of anchovy essence and a tablespoonful each of minced parsley and Claret. Pour over the fish and serve.

TROUT A LA GASCONNE

Prepare the fish according to directions given in the recipe for trout a l'Italienne, and pour over it a Sauce a la Gasconne.

TROUT A LA HUSSAR

Stuff a cleaned trout through the mouth with butter mixed with finely chopped sweet herbs. Dip in seasoned oil and broil.

TROUT A L'ITALIENNE

Boil a large sea-trout in salted water, drain, skin, and serve with Italian Sauce, seasoned with butter, anchovy paste, nutmeg, and lemon-juice.

TROUT A LA PROVENCE

Cook the cleaned trout in salted and acidulated water with a sliced carrot, a bay-leaf, and a sprig of thyme. Drain, and cover with a sauce made by boiling for fifteen minutes one cupful of stewed tomatoes, a chopped onion, two sprigs of parsley, two truffles, and [Page 424] half a dozen mushrooms. Strain over the fish, garnish with olives, and serve.

TROUT A LA ROYALE

Stuff a large trout with seasoned crumbs, and cover it with Claret, adding mushrooms, parsley, chopped onion, thyme, a bay-leaf, pepper-corns, and mace to season. Drain the fish and reduce the liquid by rapid boiling to one cupful. Strain, mix with Allemande Sauce, seasoning with anchovy paste, red pepper, and lemon-juice.

TROUT A LA VENITIENNE

Clean a large trout and score it deeply. Fill the openings with butter highly seasoned with chopped sweet herbs, and marinate for an hour in oil. Drain, sprinkle with seasoned bread-crumbs mixed with chopped sweet herbs, and broil. Serve with any preferred sauce.

TROUT AU GRATIN—I

Parboil, drain, and skin. Put on a buttered baking-dish, season with pepper, salt, minced parsley, chopped shallots, and chopped mushrooms. Cover with Brown Sauce, pour over half a cupful of [Page 425] Sherry and bake. Sprinkle with crumbs, dot with butter, and brown. Squeeze lemon-juice over and serve in the same dish.

TROUT AU GRATIN—II

Clean and bone a two-pound trout. Put in a buttered baking-pan, skin side down. Dot with butter, season with cayenne, sprinkle with chopped anchovies, cover with half a pound of grated American cheese, and pour over one cupful of sour cream. Bake for half an hour, basting as required.

TROUT AU BEURRE NOIR

Clean and score the fish, dip in seasoned flour, saute in hot butter, and take up. Brown half a cupful of butter, take from the fire, add the juice of a lemon and a teaspoonful of minced parsley, pour over the fish, and serve.

TROUT WITH SHRIMP SAUCE

Put the cleaned trout on the grate in a fish kettle, adding salted water to cover. Add also a sliced carrot, a sprig of thyme, two bay-leaves and half a wineglassful of white wine. Simmer until done, drain, and serve with Shrimp Sauce.

[Page 426] TENDERLOIN OF TROUT WITH WINE SAUCE

Cut a large sea-trout in pieces and simmer until done in salted and acidulated boiling water to which a large sliced onion has been added. Drain and keep warm. Cook together two tablespoonfuls each of butter and flour and add enough of the liquid drained from the fish to make a thick sauce. Cook until thick, stirring constantly, take from the fire, add one cupful of Madeira wine and three eggs well-beaten. Put the fish in a buttered baking-pan, sprinkle with seasoned crumbs, cover with mushrooms, then with oysters and shrimps. Pour the sauce over and bake until the oysters are done. Serve in the dish in which it was baked.

STEAMED TROUT

Lay the prepared fish in a steamer and place over boiling water, steam until done and serve with plenty of melted butter or Egg Sauce.

STEAMED BROOK-TROUT

Clean the fish, season lightly with salt and pepper and steam until tender. Serve with Hollandaise or Tartar Sauce.

[Page 427] TROUT EN PAPILLOTES

Stuff cleaned trout with chopped oysters and seasoned crumbs. Wrap a thin slice of salt pork around each one, season with salt and pepper, wrap in buttered paper, fasten firmly, and bake in a slow oven for twenty minutes. Serve in the papers.

ESCALLOPED TROUT

Boil two trout in salted water, drain and flake, removing all the bones. Fry a small chopped onion in butter, add a tablespoonful of flour and two cupfuls of milk. Cook until thick, stirring constantly. Put a layer of the boned fish in a buttered baking-pan, add a layer of the sauce, sprinkle with minced parsley, and repeat until the dish is full. Cover with crumbs, dot with butter, and brown in the oven.



[Page 429] FIFTEEN WAYS TO COOK TURBOT

BOILED TURBOT

Wash the fish carefully and soak it for an hour in salted water, drain, and rinse in fresh water. With a sharp knife score the black skin in a straight line from head to tail. Boil the fish in salted and acidulated water to cover, drain, garnish with parsley and lemon, and serve with any preferred sauce.

BROILED TURBOT

Clean a small turbot and marinate for an hour in seasoned oil and vinegar or lemon-juice. Drain, broil, and serve with any preferred sauce.

BROILED TURBOT A LA PROVENCE

Soak the fish for four hours in a marinade of oil and lemon-juice, seasoned with sliced carrot, onion, bay-leaf, thyme, parsley, and garlic. Drain, broil the fish on one side, and put in a buttered baking-dish with the marinade. Add two cupfuls of white wine, and [Page 430] bake, basting frequently. Take up the fish, and add the remainder of the bottle of wine to the liquid. Boil for five minutes, rub through a sieve, thicken with butter and flour cooked together, season with anchovy paste, minced parsley, and capers. Pour over the fish and serve.

BAKED TURBOT

Rub a small cleaned turbot with melted butter, sprinkle with minced parsley, powdered mace, and salt and pepper to season. Let stand for an hour and put into a buttered baking-dish. Brush with beaten egg, sprinkle with crumbs, dot with butter, bake, and serve with any preferred sauce.

TURBOT A LA BECHAMEL

Reheat cold flaked turbot in a Bechamel Sauce, adding a few cooked oysters.

TURBOT AU BEURRE NOIR

Cut cold cooked turbot into small fillets. Brown half a cupful of butter, add tarragon vinegar to taste, and pepper, salt, and minced parsley to season. Reheat the fish in the sauce and serve.

[Page 431] TURBOT A LA CREME—I

Reheat cold flaked turbot in a Cream Sauce, seasoning with grated nutmeg and lemon-juice.

TURBOT A LA CREME—II

Cook together three tablespoonfuls each of butter and flour, add a quart of cream and cook until thick, stirring constantly. Season with pepper, salt, minced parsley, and grated onion. Butter a baking-dish, put in a layer of cold cooked turbot flaked fine, cover with sauce, and repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with butter, and brown in the oven. Sprinkle with chopped eggs and parsley.

TURBOT AU GRATIN—I

Remove the skin, fat, and bone from cold turbot, and flake fine with a fork. Fry in butter a slice of onion chopped, a small slice of carrot minced, a bit of bay-leaf, and a pinch of mace. Add a tablespoonful of flour, one cupful of milk, and half a cupful of stock or water. Cook until thick, stirring constantly. Season with salt and pepper and rub through a sieve. Put a layer of the flaked fish in the bottom of a buttered baking-dish, spread with the sauce, [Page 432] sprinkle with grated Parmesan cheese, and repeat until the dish is full. Cover with crumbs, sprinkle with cheese, dot with butter, and brown in the oven.

TURBOT AU GRATIN—II

Boil a fish, drain, and cool. Flake with a fork, and mix with Bechamel Sauce to which has been added the yolks of four eggs well-beaten, half a cupful of grated Parmesan cheese, and lemon-juice and grated nutmeg to season. Mix lightly, put into a buttered baking-dish, cover with crumbs, sprinkle with Parmesan cheese, dot with butter, and brown in the oven. Cream may be poured over the fish before sprinkling with the crumbs.

TURBOT A LA HOLLANDAISE

Clean a medium sized turbot and make a deep incision down the back from head to tail. Rub with lemon-juice and boil in salted and acidulated water until tender. Drain and serve with Hollandaise Sauce.

FILLETS OF TURBOT A L'INDIENNE

Cut a small turbot into fillets and fry in butter with a little curry powder to season. Serve with Veloute Sauce.

[Page 433] FILLETS OF TURBOT A LA MARECHALE

Clean and boil the fish and cut into convenient pieces for serving. Cool, cover with a very stiff Cream Sauce, sprinkle with crumbs, dip in beaten egg, then in seasoned crumbs, and fry. Serve with any preferred sauce.

FILLETS OF TURBOT A LA RAVIGOTE

Saute the prepared fillets in butter, seasoning with salt, pepper, and lemon-juice. Drain, and serve with Ravigote Sauce.

FILLETS OF TURBOT

Soak a medium sized turbot in salted water for half an hour, drain, rinse in fresh water, and cut into fillets. Dip in seasoned melted butter and broil or saute in melted butter. Serve with Maitre d'Hotel Sauce.

FILLETS OF TURBOT WITH CREAM

Separate cold cooked turbot into fillets and reheat in a Cream Sauce.



[Page 435] FIVE WAYS TO COOK WEAKFISH

FRIED WEAKFISH

Clean, wash, wipe dry, dip in milk, roll in flour, fry in hot fat to cover, and serve with any preferred sauce.

BAKED WEAKFISH—I

Arrange the fish on a buttered baking-dish with minced onion, parsley, and mushrooms, and salt, pepper, and grated nutmeg to season. Moisten with equal parts of white wine and white stock. Cover with small bits of butter, bring to the boil, and finish cooking in the oven. Take up the fish and thicken the sauce with crumbs, dot with butter, and brown in the oven. Squeeze lemon-juice over and serve in the baking-dish.

BAKED WEAKFISH—II

Clean and split the fish, season with salt and pepper, and put into a buttered baking-pan, skin side up. Rub with butter and bake. Pour over melted butter, sprinkle with minced parsley, and serve.

[Page 436] FILLETS OF WEAKFISH IN CASES

Spread the fillets with chapped oysters mixed with the unbeaten white of egg. Season with salt and pepper, sprinkle with chapped shallots, parsley, and mushrooms. Cover with crumbs, dot with butter, wrap in buttered paper, and bake slowly far half an hour. Serve with Veloute Sauce, seasoned with lemon-juice.

FILLETS OF WEAKFISH A L'ORLY

Season the fillets with salt, pepper, and lemon-juice, dip in flour, then in well-beaten eggs to which two tablespoonfuls of olive-oil have been added, and then in crumbs. Fry in deep fat and serve with Tomato Sauce.

FILLETS OF WEAKFISH A LA HAVRAISE

Season the fillets with salt and pepper and fry for a few minutes in butter. Drain and keep warm. Add to the butter two cupfuls of Veloute Sauce and a wineglassful of white wine. Boil for five minutes, take from the fire, add the yolks of three eggs beaten with the juice of half a lemon, and three tablespoonfuls of butter. Reheat, but do not boil. Add a few cooked mushrooms or oysters to the sauce, pour over the fish, and serve.

[Page 437] TURBANS OF WEAKFISH

Take the fillets of four small weakfish, remove the skin and most of the bones. Spread with chopped oysters mixed with seasoned crumbs, roll up, fasten with skewers, put in a buttered baking-pan, cover with buttered paper, and bake until done. Take out the skewers, cool, dip in crumbs, then in beaten egg, then in crumbs, fry in deep fat, drain, and serve with Ravigote Sauce.



[Page 439] FOUR WAYS TO COOK WHITEBAIT

FRIED WHITEBAIT—I

Heat together one cupful of lard and one cupful of olive-oil. Sprinkle the whitebait thickly with seasoned flour and shake free of all that does not adhere readily. Fry quickly in a frying-basket, season with salt and cayenne, and serve immediately.

FRIED WHITEBAIT—II

Wash the whitebait in ice-water, drain, wipe dry, dip in milk, then in equal parts of cracker dust and seasoned flour. Fry in deep fat, season with salt and cayenne, and serve.

FRIED WHITEBAIT—III

Cover the fish with cold water, drain, and throw them into a cloth strewn with sifted flour. Shake them in the cloth to make the flour adhere to them, then toss them in a sieve. The fish will not stick together if they are fresh. Have ready plenty of boiling beef fat, and fry the whitebait in a wire basket, a few at a time. When they are crisp without being brown they are done enough. Drain, sprinkle [Page 440] with salt, and serve immediately.

DEVILLED WHITEBAIT

Fry the whitebait according to directions previously given, season very highly with cayenne pepper, and serve.



[Page 441] TWENTY-FIVE WAYS TO COOK WHITEFISH

BOILED WHITEFISH

Boil a large whitefish in salted and acidulated water, adding a bunch of parsley and a sliced onion to the water. Drain, and serve with any preferred sauce.

BOILED WHITEFISH A LA MACKINAC

Clean and split the fish and put into a buttered dripping-pan, skin-side down. Add enough salted water barely to cover, and simmer for half an hour. Serve with Maitre d'Hotel Sauce and garnish with hard-boiled eggs.

FRIED WHITEFISH—I

Clean and trim the fish and cut into convenient pieces for serving. Dip in seasoned flour and saute in hot lard in a frying-pan.

FRIED WHITEFISH—II

Cut the fish in slices, dip in beaten egg, then in seasoned crumbs, and fry in fat to cover. Serve with any preferred sauce.

[Page 442] FRIED WHITEFISH—III

Clean and dry the fish, cut into fillets, dip in seasoned crumbs, then in egg, then in crumbs, and fry quickly in fat to cover. Serve with Tartar Sauce.

BROILED WHITEFISH—I

Clean, trim, and split a large whitefish, season with salt, pepper, and oil, and broil. Garnish with lemon and parsley and serve with Tartar Sauce.

BROILED WHITEFISH—II

Put a cleaned and split whitefish on a wire broiler, season with salt and cayenne, lay a few thin slices of bacon on top, put the broiler on a baking-pan, and cook in the oven without turning. Put on a platter, add a little butter, and rub hard-boiled eggs through a sieve over the fish. Garnish with parsley and lemon.

BROILED WHITEFISH—III

Clean and split the fish, season with salt and pepper, sprinkle with lemon-juice, and broil. Pour over melted butter and serve.

BAKED WHITEFISH—I

Clean and split a large fish, remove the bone, and put in a buttered baking-pan skin-side down. Season with salt, cayenne, and lemon-juice, [Page 443] sprinkle with crumbs, dot with butter, and bake. Serve with any preferred sauce.

BAKED WHITEFISH—II

Make a stuffing of one and one-half cupfuls of dry bread-crumbs, seasoning with salt and pepper. Add a heaping tablespoonful of butter and one egg well-beaten. Stuff the fish and sew it up. Put in a buttered baking-pan, pour in one cupful of vinegar, and bake until done, basting with butter and hot water. Take up the fish and thicken the gravy with two tablespoonfuls of flour browned in butter and rubbed smooth with a little cold water.

BAKED WHITE FISH—III

Dip the fillets of whitefish in beaten egg, then in crumbs, then in egg, then in crumbs, and lastly in beaten egg. Bake in a buttered dripping-pan for twenty-five minutes and serve with Cream Sauce.

BAKED FILLETS OF WHITEFISH

Cut a large cleaned whitefish into fillets, removing as much as possible of the bone. Season with salt and pepper, dip into beaten egg, then in crumbs, then in beaten egg, then in crumbs, and lastly [Page 444] in beaten egg. Bake in a thickly buttered baking-dish, drain on brown paper, garnish with fried parsley, and serve with Parsley Sauce.

BAKED WHITEFISH A LA BORDEAUX

Stuff a large whitefish with seasoned crumbs, put into a buttered baking-pan, rub with butter, dredge with seasoned flour, add one cupful of Claret, and bake. Take up the fish, strain the liquid, add a little more Claret, thicken with flour, brown in butter, season with red pepper, and serve separately.

STUFFED WHITEFISH

Make a stuffing of bread-crumbs, seasoning with salt, pepper, sweet herbs, and melted butter. Add a beaten egg to bind, stuff the fish, and sew up. Bake slowly, basting with melted butter and water, and serve with Tartar Sauce.

STUFFED WHITEFISH WITH OYSTER SAUCE

Make a stuffing of two cupfuls of bread-crumbs, half a cupful of chopped salt pork fried crisp, a chopped hard-boiled egg, half a cupful of vinegar, and salt, pepper, butter, sage, and mustard to season. Stuff the fish, tie in mosquito netting, and steam until [Page 445] done. Pour over a Cream Sauce to which cooked oysters and a little lemon-juice and minced parsley have been added.

WHITEFISH A LA CREME—I

Cook the fish until done in boiling salted water, drain, and remove the large bones. Cook together two tablespoonfuls each of butter and flour, add two cupfuls of milk, and cook until thick, stirring constantly. Season with salt, pepper, grated onion, minced parsley, and grated nutmeg, take from the fire and add half a cupful of butter. Add also the white of an egg well-beaten. Put the fish on a serving-dish, spread the sauce over it and brown in the oven.

WHITEFISH A LA CREME—II

Clean a whitefish and simmer until done in salted, boiling water. Drain, remove the large bones. Put into a buttered baking-pan, sprinkle with chopped onion and minced parsley, seasoning with grated nutmeg, salt, and pepper. Cover with Cream Sauce to which three tablespoonfuls of butter have been added, and put into a hot oven for ten or fifteen minutes.

[Page 446] WHITEFISH AU GRATIN—I

Boil a whitefish in salted water and flake fine with a fork. Bring to the boil two cupfuls of milk and thicken it with a tablespoonful of corn-starch rubbed smooth in a little cold water. Take from the fire, add salt and pepper to season, two tablespoonfuls of butter, and two eggs well-beaten. Butter a baking-dish, put in a layer of fish, cover with sauce, season with grated nutmeg, and repeat until the dish is full. Cover with crumbs, dot with butter, and brown in the oven.

WHITEFISH AU GRATIN—II

Skin and bone the fish, cut into small squares, and season with salt and pepper. Brown two tablespoonfuls of flour in butter, and add gradually two cupfuls of stock or milk. Cook until thick, stirring constantly, seasoning with salt, pepper, lemon-juice, minced parsley, grated onion, and a tablespoonful of vinegar. Butter a baking-dish, put in a layer of the fish, cover with sauce, and repeat until the dish is full. Cover with crumbs, dot with butter, and brown in the oven.

WHITEFISH A LA MAITRE D'HOTEL

Clean, split, and bone a large whitefish, dip in seasoned oil, broil, [Page 447] and serve with Maitre d'Hotel Sauce.

WHITEFISH A LA POINT SHIRLEY

Clean, split, and bone the fish, and put into a buttered baking-pan, skin-side down. Season with salt, red pepper, and lemon-juice, add enough boiling water to keep from burning, and bake. Serve with Maitre d'Hotel Sauce.

PLANKED WHITEFISH—I

Butter a fish-plank and tack a large cleaned and split whitefish on it, skin side down. Rub with butter, season with salt and pepper, and cook in the oven or under a gas flame. Put a border of mashed potato mixed with the beaten white of egg around the fish, using a pastry tube and forcing bag. Put into the oven for a few minutes to brown the potato, and serve with a garnish of lemon and parsley.

PLANKED WHITEFISH—II

Clean and split a large whitefish, remove the bone, and tack on a buttered fish-plank, skin-side down. Season with salt, pepper, butter, and lemon-juice, and bake in the oven.

[Page 448] CREAMED WHITEFISH A LA MADISON

Steam a large whitefish until tender, take out the bones, and flake fine. Cook together one tablespoonful of butter and two of flour, add two cupfuls of milk, and cook until thick, stirring constantly. Season with parsley, thyme, grated onion, salt, and pepper, take from the fire, add two eggs well-beaten, and three tablespoonfuls of butter. Put in a buttered baking-dish a layer of fish, then a layer of sauce, and repeat until the dish is full, having crumbs and butter on top. Brown in the oven.

JELLIED WHITEFISH

Boil two pounds of whitefish in salted and acidulated water, with four bay-leaves, a tablespoonful of pepper-corns, and half a dozen cloves. Take out the fish, strain the liquid, and reduce by rapid boiling to a quantity barely sufficient to cover the fish. Add the juice of a lemon and two ounces of dissolved gelatine. Flake the fish with a fork, removing all skin, fat, and bone, mix with the liquid, pour into a fish mould, wet with cold water, and put on ice until firm. Serve with Mayonnaise or Tartar Sauce.

WHITEFISH CROQUETTES

One cupful of cold boiled fish flaked fine. [Page 449] Add to it half a cupful of mashed potatoes, half a cupful of bread-crumbs, half a cupful of cream, the beaten yolks of two eggs, and salt and pepper to season. Shape into croquettes, dip into the beaten white of eggs, then into crumbs, and fry in deep fat. Garnish with parsley and serve with any preferred sauce.

WHITEFISH WITH FINE HERBS

Put a large whitefish in a buttered baking-pan with salt, pepper, grated nutmeg, minced parsley, chopped onions, and mushrooms to season. Moisten with white wine and white stock, and bake, basting frequently. Cover with Veloute Sauce, sprinkle with crumbs, dot with butter, bake brown, squeeze lemon-juice over, and serve.



[Page 451] EIGHT WAYS TO COOK WHITING

BROILED WHITINGS

Trim the fish and score on both sides, dip in oil, broil, and serve with Maitre d'Hotel Sauce.

BOILED WHITINGS

Clean and trim the fish, boil in salted water, drain, and serve with any preferred sauce.

FRIED WHITINGS

Trim and skin the fish, skewer in a circle, dip into beaten eggs, then in seasoned crumbs, and fry in fat to cover. Serve with any preferred sauce.

FILLETS OF WHITING A LA MAITRE D'HOTEL

Saute the prepared fillets in fresh butter, seasoning with pepper and salt. Drain, and serve with Maitre d'Hotel Sauce.

FILLETS OF WHITING A LA MARECHALE

Parboil the prepared fillets, drain, cool, spread with very thick [Page 452] Cream Sauce, dip in crumbs, then in beaten eggs, then in crumbs, and fry in fat to cover. Serve with any preferred sauce.

FILLETS OF WHITING A L'ORLY

Fillet the whitings and remove the skin from each. Marinate for two hours in oil and vinegar with pepper, salt, thyme, bay-leaf, parsley, and shallot to season. Drain, dip in flour, and fry in deep fat.

FILLETS OF WHITING A LA ROYALE

Prepare according to directions given in the recipe for Fillets of Whiting a l'Orly, dipping in batter before frying.

WHITING WITH FINE HERBS

Clean and skin the fish well and fasten them with their tails in their mouths. Put on a buttered baking-dish, season with salt, pepper, and powdered sweet herbs, pour over a little melted butter, cover, and bake. Allow one fish for each person and serve in the dish in which they are baked.



[Page 453] ONE HUNDRED MISCELLANEOUS RECIPES

BAKED FISH

Prepare a Cream Sauce, seasoning with grated onion, minced parsley, and powdered mace. Take from the fire, add the yolks of two eggs, and salt and pepper to taste. Put a layer of cold cooked flaked and seasoned fish into a buttered baking-dish, spread with the sauce, and repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with butter, and brown in the oven. This may be baked in individual dishes if desired.

FISH BALLS

Prepare a fish stock from the skin, bones, and trimmings of fish, seasoning with bay-leaf, onion, mace, cloves, and garlic. Boil slowly for an hour in water to coyer. Chop the raw fish with a few blanched almonds and a little garlic. Season with salt, pepper, and mace, and shape into small balls. Strain the stock, bring it to the boil, drop the balls in, and simmer slowly for twenty minutes. Skim out the balls and put on ice. Beat six eggs thoroughly with a [Page 454] little cold water and add them gradually to the boiling stock. Cook in a double-boiler until smooth and thick. Take from the fire, add the juice of two lemons, and a tablespoonful of tarragon vinegar. Pour the sauce over the balls, sprinkle with capers and minced parsley, and serve very cold.

COLD BOILED FISH

Clean and skin a large fish and put on a piece of buttered paper in the bottom of a fish-pan. Add a sliced onion, two beans of garlic, and enough salted water to cover. Simmer until done. Take it up and squeeze over it the juice of a lemon. Boil two eggs hard, chop the whites fine and sift the yolks. Cut cold boiled beets in fancy shapes. Put a row of the chopped whites of eggs down the middle of the fish, on each side of that a row of the yolks, and next to the yolks a row of the beets. Pour over a French dressing, garnish with lettuce leaves, and serve.

FISH A LA BRUNSWICK

Cook any large fish in salted water, adding one cupful of vinegar, and sliced onions, celery root, and parsley to season. For the sauce mix the yolks of two hard-boiled eggs with the yolks of two [Page 455] raw eggs, add a teaspoonful of prepared mustard, and a little salt, pepper, vinegar, lemon-juice, chopped parsley, onion, capers, shallots, and chopped pickle. Mix to a smooth paste with oil, add the finely chopped whites of the eggs, spread over the drained fish, and serve.

FISH AUX BOUILLABAISSE

Heat a tablespoonful of sweet oil, cut a small piece of onion into bits, and let brown in the oil, add a cupful of strained tomatoes, a tiny bit of garlic, a bay-leaf, a little thyme, a lemon-peel, a dash of tabasco, a little tomato catsup, salt, pepper, parsley, and white wine; let this boil for half an hour, then add the fish and boil for twenty minutes. Serve on buttered toast with the sauce poured over. Garnish with parsley.

BOUILLABAISSE—I

Cut into pieces and remove the bones from three pounds of fish, add six shrimps or one lobster or two crabs, cooked, and cut into large pieces, add one-half pint of olive-oil; fry lightly, and add one lemon and two tomatoes, one onion, and one carrot, all sliced, one pinch of saffron,—as much as lies on a ten cent piece,—a bay-leaf, and some parsley. A bean of garlic is used, unless the [Page 456] casserole is rubbed with it before cooking. Stir for ten minutes, add one cupful of stock and one wineglassful of white wine or cider. Cook for fifteen minutes longer, pour out into a bowl, place slices of toast in the casserole, and cover with the fish and vegetables, allowing the sauce sufficient time to soak into the toast, and adding salt and pepper to taste.

BOUILLABAISSE—II

Put into a saucepan about four pounds of different varieties of fish, including one lobster. The fish should be cleaned and cut into small square pieces; the lobster should be cut in sections, leaving the shell on. Add a bunch of parsley, three sliced tomatoes, one large whole clove of garlic, chopped fine, three bay-leaves, half a dozen cloves, one teaspoonful of saffron, three sliced onions, one cupful of olive-oil, salt and pepper to season, and enough water to cover. Bring to the boil, and simmer for thirty minutes. Line a soup tureen with thin slices of toasted bread, pour the contents of the sauce over it, and serve in soup plates, with both forks and spoons. This is a genuine French recipe.

CANAPES OF FISH

Toast small squares of bread and make a [Page 457] border of stiffly beaten white of egg around each one, using a pastry bag and tube. Bake in a quick oven until light brown. Fill the centre with creamed fish and serve very hot.

FISH CAKES—I

Season hot mashed potatoes with salt, pepper, and butter, and add one beaten egg to each two cupfuls of potatoes. Add an equal amount of cold cooked flaked fish and enough Cream or Drawn-Butter Sauce to make a smooth mixture. Shape into small flat cakes, dredge with seasoned flour, and saute in bacon fat. Serve with a garnish of fried bacon.

FISH CAKES—II

Chop the cooked fish and season with grated onion, sweet herbs, powdered mace, and salt and pepper. Add half as much bread-crumbs as fish, mix with the unbeaten white of egg and a little melted butter, shape into small flat cakes, dredge with flour, and fry in butter.

FISH CHOPS

Mix cold cooked flaked fish with a little very thick Cream Sauce, and season with lemon-juice and minced parsley. Shape into chops, dip in egg and crumbs, and fry in deep fat. Stick a small piece of [Page 458] macaroni in the small end of each chop to represent the bone. Serve with Tartar Sauce.

CHARTREUSE OF FISH—I

Butter a small mould and put in alternate layers of seasoned mashed potatoes, cold cooked flaked fish, seasoned, and sliced hard-boiled eggs. Pour over enough cream to moisten, cover with potatoes and steam for twenty minutes. Turn out on a hot platter, garnish with parsley, and serve with any preferred sauce.

CHARTREUSE OF FISH—II

Mix one cupful of stale bread-crumbs with two cupfuls of cold cooked flaked fish and two eggs well-beaten. Season to taste, adding a little Worcestershire Sauce. Put into a buttered mould, steam for thirty minutes, and serve with any preferred sauce.

FISH CHOWDER

Skin three or four pounds of fresh fish and cut into convenient pieces for serving. Cut a quarter of a pound of fat salt pork into dice, and fry crisp. Skim out the dice and fry two sliced onions brown in the fat. Strain the fat into a deep kettle, cover with [Page 459] sliced raw potatoes, add the fish, salt and pepper to season, and enough boiling water or fish stock to cover. Simmer slowly until the fish is almost done, add two tablespoonfuls of butter, half a dozen split Boston crackers, four cupfuls of boiling milk, and the onion and pork dice. Reheat and serve.

COQUILLES OF FISH

Flake cold boiled fish and mix it with Cream Sauce. Season with anchovy essence, salt and pepper, then fill buttered shells with the mixture, cover with fried crumbs, heat thoroughly in the oven, and serve.

COURT BOUILLON FISH

Slice the fish in pieces (red fish is best), season with salt and pepper, and boil until done. Put two tablespoonfuls of butter into a frying-pan, when hot slice in one large onion and brown it, add one-half can of tomatoes, season with one teaspoonful of pepper, one-half teaspoonful of allspice, some finely chopped parsley, and one-half cupful of tomato catsup. Just before it begins to boil add one wineglassful of good Claret. Cut some bread into small cubes, fry in butter to garnish the dish. Place the fish in the centre of the platter, pour the gravy over and garnish with the bread cubes.

[Page 460] FISH A LA CREME—I

Reheat cold cooked fish, flaked, in a Cream Sauce.

FISH A LA CREME—II

Butter a stoneware platter and put upon it cold cooked flaked fish mixed with Cream Sauce. Sprinkle with crumbs, dot with butter, and surround with a border of mashed potato mixed with beaten egg, using a pastry bag and tube. Sprinkle with cheese and bake in the oven.

FISH A LA CREME—III

Scald one quart of milk in a double-boiler with a blade of mace, a bay-leaf, and a sprig of parsley. Thicken with one tablespoonful each of corn-starch and butter rubbed together. Take from the fire, add salt and pepper to season, and the beaten yolks of two eggs. Put a layer of fish in a buttered baking-dish, then a layer of sauce, and repeat until the dish is full, having sauce on top. Cover with crumbs, dot with butter, and brown in the oven.

CREAMED FISH

Mix cold cooked flaked fish with Cream Sauce and season to taste. Peel large cucumbers, cut in two lengthwise, boil until tender in [Page 461] salted water, scoop out the pulp, and fill with the hot fish. Cover with crumbs, dot with butter, and brown in the oven.

CREAMED FISH WITH OYSTERS

Reheat cold cooked flaked fish with an equal quantity of oysters in Cream Sauce. Simmer until the edges of the oysters curl.

CREAMED FISH ON TOAST

Mix cold cooked flaked fish with Cream Sauce, season with lemon-juice, pour over hot buttered toast, and serve.

FISH A LA CREOLE

Chop an onion and a clove of garlic and fry in lard. Add three tablespoonfuls of flour, cook until brown, and add one can of strained tomatoes. Have the fish cut into convenient pieces for serving, dredge with seasoned flour, and saute in butter until brown. Pour the sauce over, simmer until done, and serve.

FISH CROQUETTES—I

Mix cold cooked flaked fish with one-third the quantity of mashed potatoes and add enough Drawn-Butter Sauce to make a smooth paste, season with salt, pepper, and Worcestershire, cool, shape into [Page 462] croquettes, dip in egg and crumbs, and fry in deep fat.

FISH CROQUETTES—II

Prepare a very thick Cream Sauce and mix it with twice as much cold cooked fish flaked fine. Season to taste and cool. Add bread-crumbs or an egg, or both, if the mixture is not stiff enough. Shape into croquettes, dip in egg and crumbs, fry in deep fat, and serve with any preferred sauce.

CURRIED FISH—I

Fry two chopped onions in butter and add a tablespoonful of flour mixed with a teaspoonful of curry powder. Add two cupfuls of water or stock and cook until thick, stirring constantly. Reheat in this sauce cold cooked flaked fish; take from the fire, season with salt, pepper, and lemon-juice, and serve in a border of boiled rice.

CURRIED FISH—II

Season cold cooked flaked fish with grated onion and lemon-juice and reheat in Curry Sauce.

CURRIED FISH—III

Fry two chopped onions in butter and add enough flour to make a smooth paste. Add enough stock to make the required quantity of [Page 463] sauce, and cook until thick, stirring constantly. Season highly with salt, pepper, lemon-juice, cayenne, curry powder, and a little sugar. Reheat cold boiled fish in this sauce and serve with boiled rice.

CURRIED FISH—IV

Fry a chopped onion in butter, and add enough curry powder to season highly. Add a cupful of stock or milk, and cold cooked fish cut into small slices. Simmer for ten minutes, sprinkle with chopped parsley, and serve.

CURRIED FISH IN RAMEKINS

Reheat cold cooked flaked fish in Curry Sauce, fill buttered individual dishes, cover with crumbs, dot with butter, sprinkle with grated cheese, and brown in the oven.

FISH CUTLETS

Mix cold cooked flaked fish with very thick Cream Sauce and season to taste. Shape into cutlets, dip in egg and crumbs, and fry in deep fat.

DEVILLED FISH—I

Make a paste with a teaspoonful of dry [Page 464] mustard, two tablespoonfuls of butter, and lemon-juice, seasoning with salt and cayenne. Fill small buttered shells with cold cooked flaked fish, spread with the paste, cover with crumbs, dot with butter, and brown in the oven.

DEVILLED FISH—II

Mix cold cooked flaked fish with Cream Sauce and chopped hard-boiled eggs, seasoning with salt, pepper, minced parsley, and made mustard. Fill small shells—clam shells are usually used—and cool. Brush the tops with beaten egg, sprinkle with crumbs, and fry in deep fat. Serve with Tartar Sauce.

DEVILLED FISH—III

Mix together one tablespoonful each of mustard, lemon-juice, and hot water, add a teaspoonful of Worcestershire, and salt and paprika to season. Broil the fish until it begins to brown, spread with the mixture, dip in crumbs, and finish broiling. Serve with Tartar Sauce.

ESCALLOPED FISH—I

Reheat equal quantities of cold cooked flaked fish and cold cooked maraconi cut small in equal parts of tomato sauce and [Page 465] oyster liquor. Season with salt and pepper, grated onion, paprika, and minced parsley. If desired, this mixture may be put into a buttered baking-dish, covered with crumbs, dotted with butter, and browned in the oven.

ESCALLOPED FISH—II

Fill a buttered baking-dish half full of cold cooked flaked fish seasoned to taste. Cover with Cream Sauce, seasoned with grated onion, chopped celery, minced parsley, and clove. Cover with mashed potato, beaten light with the stiffly beaten white of egg, dot with butter, and brown in the oven. Cream may be used instead of the Cream Sauce.

ESCALLOPED FISH—III

Mix cold baked flaked fish with the remnants of the stuffing. Arrange in a buttered baking-dish with alternate layers of seasoned cracker crumbs, having crumbs on top. Pour over enough cream to moisten, and bake brown.

ESCALLOPED FISH—IV

Into a well-buttered baking-dish put a layer of cold baked fish flaked. Add a layer of the stuffing, if any, sprinkle with [Page 466] crumbs, dot with butter, and repeat until the dish is full, having crumbs and butter on top. Pour over enough cream or Cream Sauce to moisten, and bake until well browned.

ESCALLOPED FISH AU GRATIN

Add one egg well-beaten to three cupfuls of seasoned mashed potato. Make a border of the potato around a stoneware platter. Put a layer of Bechamel Sauce on the bottom of the platter, then a layer of cold cooked flaked fish, cover with sauce, sprinkle with crumbs and grated cheese, dot with butter, and brown in the oven. Serve in the same dish.

ESCALLOPED FISH IN SHELLS

Allow one cupful of Cream Sauce to each cupful of cold cooked flaked fish, seasoning with salt, pepper, grated onion, and lemon-juice. Add chopped hard-boiled eggs if desired, or the yolk of one egg beaten smooth with a little hot cream. Fill buttered shells with the mixture, cover with crumbs, dot with butter, and brown in the oven. Sprinkle also with minced parsley or grated Parmesan cheese, or sweet green pepper.

FILLED FISH

Clean a fish thoroughly and take the flesh [Page 467] carefully from the skin. Do not injure the skin. Take out the bones, chop the meat fine, and mix with an equal quantity of bread-crumbs. Season with grated onion, salt, pepper, grated nutmeg, and minced parsley. Add half a cupful of butter, half a cupful of blanched and pounded almonds, three whole eggs, and the yolks of two more. Fill the skin, preserving the natural shape of the fish, and sew up. Simmer in court bouillon until done, drain, and stick the body of the fish full of blanched almonds shredded. Strain the liquid in which the fish was cooked, thicken with butter and flour cooked together, season with lemon-juice, pour around the fish, and serve.

FISH FRITTERS

Mix any cold cooked flaked fish with an equal quantity of mashed potatoes, seasoning with grated onion. Make into a paste with beaten egg, shape into balls, dredge with flour, and fry in deep fat. Dip in egg and crumbs before frying if desired.

FISH IN GREEN PEPPERS

Prepare Creamed Fish according to directions previously given. Cut a slice from the pointed ends of green peppers, and remove the seeds carefully. Stuff with the fish mixture, sprinkle with crumbs, [Page 468] and lay a bit of butter on top of each one. Put into a baking-pan with a little hot water and bake carefully, basting as required.

FISH HASH

Cut salt pork into dice, fry crisp, and skim out the pork. Mix together equal parts of cold cooked flaked fish and cooked potatoes, cut small. Season to taste and cook slowly in the pork fat until brown. Arrange the dice around the platter as a garnish.

JELLIED FISH SALAD

Mix cold flaked fish, which has been cooked in court bouillon, with Mayonnaise. Add sufficient soaked and dissolved gelatine to make the mixture very hard. One package of gelatine will solidify one quart of the mixture. Pour into a mould wet in cold water and put on the ice to harden. Turn out and serve with a garnish of hard-boiled eggs and lettuce.

KEDJEREE—I

Prepare a Cream Sauce, take from the fire, season to taste, and add two eggs well-beaten. Add cold cooked flaked fish and boiled rice in equal parts, seasoning the rice with salt, pepper, cayenne, [Page 469] mace, and melted butter. Reheat and serve.

KEDJEREE—II

Moisten cold flaked fish with one egg beaten with two tablespoonfuls of milk and a tablespoonful of melted butter. Heat thoroughly in a double-boiler, season to taste, and serve with rice which has been cooked for ten minutes in stock.

CREOLE KEDJEREE—I

Cook together for five minutes one cupful of cold cooked flaked fish, one cupful of cold boiled rice, one hard-boiled egg chopped fine, a tablespoonful of butter, and salt, red pepper, and curry powder to season. Serve on buttered toast.

CREOLE KEDJEREE—II

Prepare according to directions given above, adding chopped onion and garlic, and a little lemon-juice to the seasoning.

FISH LOAF

Line a buttered baking-dish with mashed potato that has been well seasoned with pepper and salt, and made light with well-beaten eggs. Fill the centre with Creamed Fish, seasoned to taste, cover [Page 470] with more mashed potato, rub with butter, and bake until the top is nicely browned. Serve in the same dish.

FISH WITH LEMON SAUCE

Put to boil in a wide porcelain-lined kettle sufficient water to cook the fish. Add one-half cupful of vinegar, and one-half cupful of wine. Add a heaping tablespoonful of butter, and when melted, put in the slices of fish, which have already been seasoned. Boil until the fish is tender. In the meantime, beat the yolks of four eggs until light with half a cupful of sugar, and the juice of two lemons. Remove one cupful of fish stock from the kettle with the fish. Let boil until thoroughly mixed, shaking the pan to prevent curdling. Put on a serving-dish, and garnish with slices of lemon and parsley.

BAKED FISH WITH LEMON SAUCE

Bake the fish in a pan with water and butter, taking care to add water when all in the pan has been absorbed. When the fish is done, drain off all the gravy which is in the pan, and put on the stove to boil with one cupful of white wine. Beat the yolks of four eggs with one-half cupful of sugar, stir a little wine in, add the juice of two lemons, put back on the stove to thicken, and just before [Page 471] serving, pour the sauce over the fish. Half the quantity of sauce can be used for a small family.

CREAM LEMON FISH

Boil the sliced fish until tender, in enough water to cover, to which a lump of butter, half a cupful of vinegar, and salt and pepper have been added. Beat the yolks of two eggs and two teaspoonfuls of sugar, and add the juice of one lemon. Take the fish out of the water, and put on the platter in which it is to be served. Thicken the gravy with flour that has first been dissolved in a little water. When thick, pour two cupfuls of the gravy over the eggs and lemon, stirring all the time. When cold, add one-half cupful of cream whipped stiff, and pour over the fish.

MASKED FISH

Cover the bottom of an earthen baking-dish with sliced onion, add a thick layer of sliced raw potatoes, seasoning with salt and red pepper. Cover with a layer of fish, add a layer of sliced tomatoes, cover with raw potato, and fill the bowl with stock or water in which one-half cupful of butter has been melted. Bake for two hours in a slow oven.

[Page 472] STEWED FISH A LA MARSEILLES

Cook three pounds of fish with a crab in equal parts of hot water and cider, seasoning with minced garlic, parsley, and thyme, a bay-leaf, and a clove. Cook for half an hour and thicken with a tablespoonful each of butter and flour cooked together. Add the yolks of two eggs beaten with a little cold water, and salt, pepper, and lemon-juice to season. Add a green pepper chopped fine, and two pods of okra. Simmer for fifteen minutes and serve in the dish in which it is cooked.

FISH EN MATELOTE—I

Cut any firm-fleshed fish into strips and season with salt and pepper. Parboil two sliced onions, drain, season, add a cupful of hot water and half a cupful of Sherry. Add the fish and simmer until done. Thicken with butter cooked in flour, and serve.

FISH EN MATELOTE—II

Cut three or four kinds of fish into convenient pieces for serving, and sprinkle with salt and pepper. Cover with water and Claret in equal parts, and add parsley, thyme, and bay-leaves to season. Simmer until done. Take the fish up carefully and strain the [Page 473] cooking liquor. Fry a dozen or more small white onions brown in butter. Add two tablespoonfuls of flour and the liquid drained from the fish. Cook until thick, stirring constantly, and add boiling water or stock, if too thick. When the onions are done, take from the fire, season with lemon-juice, add a few cooked mushrooms, pour over the fish, and serve.

MATELOTE OF FISH A LA NORMANDY

Fry brown in butter with sliced onions two pounds of fresh sliced fish, using several kinds. Add two tablespoonfuls of flour, half a dozen sliced mushrooms, salt, pepper, and lemon-juice to season, a pinch of sweet herbs, and Claret and stock in equal parts to cover. Simmer for half an hour and serve in a casserole.

FISH MOUSSELINES

Mince enough uncooked white fish to make two cups, add one cupful of soft bread-crumbs and one-half cupful of cream. Press through a colander, season with salt, pepper, lemon-juice, a suspicion of mace, and Worcestershire Sauce. Fold in carefully the beaten whites of four eggs. Turn into buttered moulds (round bottomed ones) and steam one-half hour. Turn out on separate plates, surround [Page 474] with the sauce, and drop tiny balls of boiled potato in the sauce. For sauce, make a stock of the fish bones and add to it two tablespoonfuls of butter and two of flour cooked together. There should be one and one-half cupfuls of stock. Add one-half cupful of cream; and, when boiling, salt, pepper, and one tablespoonful of grated horse-radish soaked in lemon-juice.

MOULD OF FISH

Line a buttered mould with seasoned mashed potato and fill the centre with alternate layers of Creamed Fish and sliced hard-boiled eggs. Cover with the potato and steam or bake. Turn out and serve with any preferred sauce.

FISH PATTIES—I

Mix cold cooked flaked fish with Cream Sauce and put into buttered patty-shells with alternate layers of crumbs. Sprinkle with crumbs, dot with butter, and brown in the oven.

FISH PATTIES—II

Reheat cold cooked flaked fish in Bechamel Sauce, adding a few cooked mushrooms. Fill patty-shells and brown in the oven.

[Page 475] FISH AND OYSTER PIE

Butter a baking-dish and put in a layer of cold cooked fish, seasoning with pepper and salt. Sprinkle with bread-crumbs, add a layer of oysters, and season with nutmeg and minced parsley. Repeat until the dish is full. Cover with crumbs and dot with butter, or with a rich biscuit dough, and bake. If the biscuit crust is used, rub with butter, and bake until brown.

FISH PIE

Soak one cupful of stale bread-crumbs in milk, add two tablespoonfuls of melted butter, salt, pepper, minced parsley, and thyme to season, and beat until smooth. Skin and bone two medium-sized fish, using bass, cod, flounder, or mackerel. Scrape and pound half of the flesh and add it to the bread paste. Cut the rest of the fish into slices, season it, and arrange in layers in a deep baking-dish, spreading each layer with the paste and seasoning. Cover with thin slices of bacon and pour over one cupful of stock. Cover the pie with pastry, leaving a hole in the middle for the steam to escape. Cover with buttered paper and bake for three hours in a slow oven. Take off the paper, brown the crust, and pour into the hole half a cupful of stock to which a tablespoonful of Sherry or white wine [Page 476] has been added. Serve cold.

NORMANDY FISH PIE

Fill a baking-dish with any kind of fish, freed from skin, fat, and bone, and cut into small pieces. Season with minced parsley, grated nutmeg, salt, cayenne, black pepper, and mushroom catsup. Moisten with white wine and brandy in equal parts, cover, bake, and serve very hot.

FISH PIQUANT

Boil the fish whole in water seasoned well with onion, celery, salt, red pepper, and a tiny bit of garlic. When tender, drain, and put on a platter. Mix a lump of butter the size of an egg with three tablespoonfuls of flour, then add the juice of one or two lemons (according to size). Stir into this three cupfuls of the water in which the fish was boiled, put back on the stove, and stir until thickened. Remove from the fire, pour over the well-beaten yolks of two eggs, add some cut up pickles and olives, pour over the fish, and garnish with parsley or celery tops.

PICKLED FISH—I

Cut any kind of fish into pieces, dredge with flour, and fry. Cover with hot vinegar, adding a sprig of mint, and a pod of pepper. Let [Page 477] cool in the liquid, drain, and serve very cold.

PICKLED FISH—II

Cut any firm-fleshed fish into small pieces, dredge with seasoned flour, and fry brown in butter. Cover with boiling water to which half a cupful of vinegar has been added. Add a chopped onion, two tablespoonfuls of olive-oil, and a teaspoonful each of ground mace, cloves, and allspice. Simmer for an hour and serve very hot.

POTTED FISH—I

Pound cold cooked flaked fish to a paste, seasoning highly with salt, mustard, red and black pepper. Add melted butter to moisten, pack closely in small stone jars or cups and steam for half an hour. Cover with melted butter and keep in a cool place until ready to use.

POTTED FISH—II

Cut the fish into convenient pieces for serving. For every six pounds of fish allow one-fourth cupful each of salt, black pepper, and stick cinnamon, one-eighth cupful of allspice and one teaspoonful of clove. Put a layer of the fish in the bottom of an earthen pot, [Page 478] dredge with flour, sprinkle with spices, dot with butter, and continue until the dish is full. Fill the jar with equal parts of vinegar and water, cover tightly, and bake for five hours in a slow oven. Serve cold.

POTTED FISH—III

Clean, skin, split, bone, and cut in small pieces three shad or half a dozen small mackerel. Pack in layers in a small stone jar, sprinkling each layer with salt, cayenne, and whole spices. Cover with vinegar, close the jar tightly, and bake for five or six hours in a slow oven. Let stand for two or three days before using. All the small bones will be dissolved.

RECHAUFFE OF FISH—I

Take two cupfuls of cold cooked flaked fish and put into the chafing dish with two tablespoonfuls of butter, one cupful of crumbs, salt and pepper to season, and one egg beaten smooth with half a cupful of cream. Simmer for five or six minutes.

RECHAUFFE OF FISH—II

Reheat one cupful of cooked flaked fish and one cupful of cooked macaroni in butter. Season with salt, pepper, and tabasco sauce, and [Page 479] add one cupful of stewed and strained tomatoes. Heat thoroughly and serve.

RECHAUFFE OF FISH—III

Prepare a Cream Sauce, using for liquid equal parts of cream and fish stock. Add cold cooked flaked fish which has been seasoned with salt, pepper, oil, and lemon-juice. Reheat, season with anchovy paste and minced parsley, and serve.

RECHAUFFE OF FISH—IV

Allow one cupful of Egg Sauce and four cupfuls of mashed potato to each two cupfuls of cold cooked flaked fish. Put a layer of potato in a baking-dish, lay the fish upon it, add the sauce, cover with potato, spread with melted butter, and brown in the oven.

RECHAUFFE OF FISH—V

Brown a tablespoonful of flour in butter, add two cupfuls of milk, and cook until thick, stirring constantly. Season with salt, pepper, cayenne, ginger, and mace. Reheat cold cooked flaked fish in the sauce.

RECHAUFFE OF FISH—VI

Reheat one and one-half cupfuls of stewed [Page 480] and strained tomatoes, seasoning with salt and pepper. Warm cold cooked flaked fish in the sauce, take from the fire, add the yolk of an egg beaten with a little cold water, and serve. The fish may be put on a serving-dish and the sauce poured over it if desired.

FISH A LA REINE—I

Mix one pound of cold cooked flaked fish with Cream Sauce, seasoning with salt, pepper, and minced parsley. Add three chopped mushrooms and the yolk of one egg well-beaten and reheat, but do not boil. Serve in paper cases or shells.

FISH A LA REINE—II

Reheat cold cooked flaked fish in a Cream Sauce, seasoning with pepper, salt, and minced parsley. Add a cupful of chopped cooked mushrooms, and when very hot, take from the fire and stir in the beaten yolks of two eggs. Serve in patty-shells or individual dishes.

FISH RISSOLES—I

Flake cold cooked fish, add one-third the quantity of grated bread-crumbs, season with salt, pepper, grated onion, and melted butter, and add enough well-beaten yolk of egg to make a smooth [Page 481] paste. Cut pie-paste into three-inch squares. Place a teaspoonful of the minced fish in each square and cover with the paste. Wet the edges to make sure they adhere. Dip the rissoles in egg and crumbs, and fry in deep fat.

FISH RISSOLES—II

Season a cupful of cold cooked flaked fish with salt, pepper, and melted butter. Soak a French roll soft in half a cupful of milk, add the fish, and beat until smooth. Season with a little grated onion and mix with two eggs well-beaten. Bake in small buttered cups, turn out, and serve with any preferred sauce.

FISH SALAD

Cut a large fish into slices and boil the trimmings in water to cover with a chopped onion, a little butter, and pepper and salt to season. Boil for fifteen minutes, strain, and simmer the sliced fish in it until done. Take up the fish carefully and squeeze the juice of three lemons into the liquid. Season with cayenne, take from the fire and add the yolks of six eggs and the whites of three beaten with a little cold water. Reheat but do not boil; pour over the fish and let cool. Serve very cold.

[Page 482] FISH SALAD A LA TYROLIENNE

Add one cupful of cooked shrimps, cut into dice, to two cupfuls of cold cooked flaked fish. Mix with four tablespoonfuls of vinegar, two tablespoonfuls of capers, a pinch of celery seed, and a little pepper. Add one green pepper freed from seeds and shredded. Mix with Mayonnaise and serve on lettuce leaves with a garnish of hard-boiled eggs.

STEWED FISH—I

Cover the trimmings of a large fish with cold water, boil for half an hour, and strain. Add two fried onions and cover the fish with the liquid. Add the juice of half a lemon and one tablespoonful of butter and two tablespoonfuls of flour cooked to a smooth paste. Simmer until the fish is done, season with salt, pepper, minced parsley, and mushroom catsup, add one quart of parboiled oysters, and serve.

STEWED FISH—II

Boil three sliced onions in water to cover until tender, and drain. Season the onions with salt, pepper, cloves, mace, and allspice. Cover with thick slices of fish. Add white wine or Claret and water in equal parts to cover, and bring to the boil. Simmer until [Page 483] the fish is done, and thicken the liquid with butter and flour cooked together.

STEWED OR SHARP FISH

Put in a fish-kettle on the stove one tablespoonful of fresh butter, when melted add half an onion cut fine, a tiny piece of garlic, cut fine; let brown, then add a tablespoonful of flour, lightly browned, and enough water to cook the fish. To this liquor add some cut up celery or celery seed, some finely chopped parsley, two cloves, one bay-leaf, a tiny pinch of mace, a small pinch of cayenne pepper, some black pepper, a little ginger, and one tablespoonful of fresh butter. When this mixture begins to boil, add the fish, which has been cut up, and salted. Cook until done. Remove the fish to a platter, and add to the liquor one cupful of sweet milk, stirring constantly; boil for one minute, then pour over the beaten yolks of two eggs, stirring all the time. Slice a lemon over the fish, then pour the liquor over. Serve hot or cold.

SWEET SOUR FISH

First cut up and salt the fish. Shad or trout is best. Put in a fish-kettle with one and one-half cupfuls of water and one cupful of vinegar, add one onion cut in slices, one dozen raisins, one [Page 484] lemon cut in slices, two bay-leaves, and six cloves. When this mixture begins to boil, put in the fish and cook thoroughly. When done, remove the fish to a platter. Put the liquor back on the stove, add three tablespoonfuls of granulated sugar (which has been melted and browned in a frying pan), then add two tablespoonfuls of flour which has been rubbed smooth with a little water. Let boil well and pour over the fish. If not sweet enough, add more sugar. Serve cold.

SWEET SOUR FISH WITH WINE

Put to boil in a fish-kettle one cupful of water, one-half cupful of vinegar, two tablespoonfuls of brown sugar, six cloves, one-half teaspoonful of ground cinnamon, and one onion cut in slices. Boil thoroughly, then strain and add to it one lemon cut in slices, one wineglassful of red wine, one dozen raisins, and one tablespoonful of pounded almonds. Return to the fire, and when it comes to a boil, add the fish, cut up and salted. Cook until done, remove the fish to a platter, and to the liquor add a small piece of Leb-kuchen or ginger cake, and stir in the well-beaten yolks of four eggs; stir carefully or it will curdle. If not sweet enough, add more sugar. [Page 485] Pour over the fish. Shad or trout is the best fish to use.

SPICED FISH—I

Cook together for ten minutes one cupful of vinegar, one tablespoonful of sugar, and six each of whole allspice, cloves, and peppercorns. Strain over two cupfuls of cold cooked flaked fish, and serve very cold.

SPICED FISH—II

Cool five pounds of sliced fish in salted water, drain, cool, and skin. Boil together a quart of vinegar, two blades of mace, a small onion sliced, a small red pepper, two tablespoonfuls of grated horse-radish, six cloves, a bay-leaf, a tablespoonful of mustard seed, and half a cupful of water. Put the fish into an earthen jar, pour over the hot spiced vinegar and let stand in a cold place for two days before using.

FISH TIMBALES

Pound in a mortar one pound of fresh raw fish and press through a puree sieve. To every cupful of fish pulp add a tablespoonful of bread-crumbs soaked until soft in cream. Add also the beaten yolk of one egg, and salt, pepper, grated onion, and nutmeg to [Page 486] season. Beat thoroughly, and for every cupful of pulp, fold in the whites of two eggs beaten stiff. Fill a well-buttered mould three-quarters full, set it into a pan of warm water, cover with buttered paper, and bake for twenty minutes. Do not let the water boil. Turn out on a platter and serve with any preferred sauce.

FISH TIMBALE—I

Run through a meat-chopper twice half a pound of white fleshed fish. Add one cupful of soft bread-crumbs which have been boiled to a smooth paste in a little milk. Cool, add to the fish, press through a sieve, add six tablespoonfuls of cream, and salt and pepper to season. Fold in carefully the stiffly beaten whites of five eggs. Butter a small timbale mould, fill with the mixture, and put in a baking-pan half full of boiling water. Cover with buttered paper, bake for twenty minutes, and serve with Cream Sauce.

FISH TIMBALE—II

Chop cold cooked fish fine and mix to a smooth paste with bread-crumbs soaked in milk. Season with melted butter and grated onion and moisten with the beaten yolks of eggs. Bake in buttered individual moulds, turn out, and serve with a sauce made of one cupful of stewed [Page 487] and strained tomatoes mixed with a wineglassful of Sherry and half a cupful of cream, and thickened with the beaten yolks of two eggs. Add a few shrimps and cooked oysters to the sauce, pour around the timbales, and serve.

FISH TIMBALES—III

Chop fine one cupful of raw fish and rub it through a sieve. Season with salt, pepper, and grated onion, and add a dozen blanched almonds, chopped fine. Fold in one cupful of whipped cream and the whites of four eggs beaten very stiff. Fill small buttered moulds, set into a pan of hot water, and bake carefully.

FISH TIMBALE—IV

Add one cupful of cold cooked flaked fish to one cupful of very thick Cream Sauce and season with salt, cayenne, lemon-juice, and minced parsley. Take from the fire, add the yolks of three eggs, well-beaten, and cool. Fold in the whites of three eggs beaten stiff, fill buttered individual moulds two-thirds full, set into a pan of hot water, and bake for fifteen or twenty minutes. Serve with any preferred sauce.