How to Cook Fish Part 60

Pour the sauce over the b.a.l.l.s, 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 b.u.t.tered 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 b.u.t.tered 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]

ca.s.serole is rubbed with it before cooking. Stir for ten minutes, add one cupful of stock and one winegla.s.sful of white wine or cider.

Cook for fifteen minutes longer, pour out into a bowl, place slices of toast in the ca.s.serole, 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 sh.e.l.l 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 b.u.t.ter, 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-b.u.t.ter 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 b.u.t.ter, shape into small flat cakes, dredge with flour, and fry in b.u.t.ter.

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

b.u.t.ter 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 b.u.t.tered 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 b.u.t.ter, 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 b.u.t.tered sh.e.l.ls 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 b.u.t.ter 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 winegla.s.sful of good Claret. Cut some bread into small cubes, fry in b.u.t.ter 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

b.u.t.ter a stoneware platter and put upon it cold cooked flaked fish mixed with Cream Sauce. Sprinkle with crumbs, dot with b.u.t.ter, 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 b.u.t.ter 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 b.u.t.tered baking-dish, then a layer of sauce, and repeat until the dish is full, having sauce on top. Cover with crumbs, dot with b.u.t.ter, and brown in the oven.

CREAMED FISH

Mix cold cooked flaked fish with Cream Sauce and season to taste.

Peel large cuc.u.mbers, 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 b.u.t.ter, and brown in the oven.

CREAMED FISH WITH OYSTERS

Reheat cold cooked flaked fish with an equal quant.i.ty 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 b.u.t.tered 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 b.u.t.ter until brown. Pour the sauce over, simmer until done, and serve.

FISH CROQUETTES--I