SOLE À LA MAÎTRE D'HÔTEL
Simmer fillets of sole for six minutes in salted and acidulated water to cover. Drain and serve with Maître d'Hôtel Sauce.
FILLETS OF SOLE À LA MAÎTRE D'HÔTEL
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 À LA MARÉCHALE
Season the prepared fillets with salt, pepper, and lemon-juice, and cover with a thin coating of Béchamel Sauce. Put on ice for an hour, dip in crumbs, then in beaten egg, then in crumbs, and sauté in clarified butter, drain, and serve with Béchamel Sauce.
SOLE À LA NORMANDY—I
Make a stuffing of bread-crumbs, sweet 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 À 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 À 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, 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 À 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 À 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 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 À 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 À 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.
FILLETS OF SOLE À 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 À 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 À LA VÉNITIENNE—I
Put the prepared fillets into a buttered pan 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 À LA VÉNITIENNE—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 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, 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 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 à 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. 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 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 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, 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.
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 Maître d'Hôtel Sauce.
BROILED STURGEON STEAKS—II
Skin and soak for an hour in cold salted 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 sauté 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, 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.
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, 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 À 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 À LA FRANÇAISE
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 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 À 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.
STURGEON À 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 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.
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.
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.
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 À LA MAÎTRE D'HÔTEL
Clean the fish but do not split. Score deeply on both sides, dip in seasoned oil, broil, and serve with Maître d'Hôtel Sauce.
BROILED BROOK-TROUT
Clean and split the fish, wipe dry, dip in seasoned oil and broil. 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 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 sauté for five minutes in hot butter.
FRIED TROUT—III
Salt the fish and dip in equal parts of flour and corn-meal, thoroughly mixed. Sauté in salt pork fat.
FRIED BROOK-TROUT
Clean and split the fish, dip in seasoned flour or corn-meal, and sauté 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 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
Sauté a small trout in butter, drain on brown paper, and serve with Remoulade Sauce.
FILLETS OF TROUT À L'AURORE
Sauté 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 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, 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 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 À 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.
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, 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 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 À 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 À 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.
TROUT À 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 À LA CHEVALIÈRE
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 À 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 of stock with a teaspoonful of anchovy essence and a tablespoonful each of minced parsley and Claret. Pour over the fish and serve.
TROUT À LA GASCONNE
Prepare the fish according to directions given in the recipe for trout à l'Italienne, and pour over it a Sauce à la Gasconne.
TROUT À LA HUSSAR
Stuff a cleaned trout through the mouth with butter mixed with finely chopped sweet herbs. Dip in seasoned oil and broil.
TROUT À 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 À 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 half a dozen mushrooms. Strain over the fish, garnish with olives, and serve.
TROUT À 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 À LA VÉNITIENNE
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 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, sauté 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.
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.
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.
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 À 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 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 À LA BÉCHAMEL
Reheat cold flaked turbot in a Béchamel 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.
TURBOT À LA CRÈME—I
Reheat cold flaked turbot in a Cream Sauce, seasoning with grated nutmeg and lemon-juice.
TURBOT À LA CRÈME—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, 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 À 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 À L'INDIENNE
Cut a small turbot into fillets and fry in butter with a little curry powder to season. Serve with Velouté Sauce.
FILLETS OF TURBOT À LA MARÉCHALE
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 À LA RAVIGOTE
Sauté 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 sauté in melted butter. Serve with Maître d'Hôtel Sauce.
FILLETS OF TURBOT WITH CREAM
Separate cold cooked turbot into fillets and reheat in a Cream Sauce.
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.
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 Velouté Sauce, seasoned with lemon-juice.
FILLETS OF WEAKFISH À 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 À 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 Velouté 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.
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.
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 with salt, and serve immediately.
DEVILLED WHITEBAIT
Fry the whitebait according to directions previously given, season very highly with cayenne pepper, and serve.
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 À 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 Maître d'Hôtel 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 sauté 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.
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, 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 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 À 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 done. Pour over a Cream Sauce to which cooked oysters and a little lemon-juice and minced parsley have been added.
WHITEFISH À LA CRÈME—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 À LA CRÈME—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.