The Myrtle Reed Cook Book Part 52

HALIBUT a LA MAiTRE D'HoTEL

Soak two halibut steaks for an hour in lemon-juice, seasoned with salt, pepper, and minced parsley. Mix together two tablespoonfuls of b.u.t.ter, one tablespoonful of flour, and two cupfuls of boiling water.

Cook until thick, stirring constantly. Put the slices of halibut into a b.u.t.tered pan, cover with the sauce, and bake for twenty minutes, basting as required. Serve with any preferred sauce.

BAKED HALIBUT

Soak six pounds of halibut in salt water for two hours. Wipe dry and score the outer skin. Bake for an hour in a moderately hot oven, basting with melted b.u.t.ter and hot water. Add a little boiling water to the gravy, a tablespoonful of walnut catsup, a teaspoonful of Worcestershire sauce, salt and pepper to season, and the juice of a lemon. Cook while stirring with browned flour rubbed smooth with a little cold water.

HALIBUT STEAK a LA JARDINIeRE

Soak halibut steaks for an hour in salt and water. Wipe dry and rub with melted b.u.t.ter. b.u.t.ter a china baking-dish, sprinkle chopped onion on the bottom, and put in the steaks. On top put a boiled carrot cut into dice, half a dozen sliced tomatoes, a shredded green pepper, and half a cupful of green peas. Add enough salted boiling water to keep the fish from scorching, put a tablespoonful of b.u.t.ter on top, cover, and bake until done. Drain the liquor carefully from the pan, add three tablespoonfuls of white wine, and thicken with a teaspoonful of b.u.t.ter rolled in browned flour. Serve separately as a sauce.

FRESH BOILED MACKEREL

Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth, and baste closely. Boil for three-quarters of an hour in salted water, drain, and take off the cloth. Strain a cupful of the water in which the fish was boiled, and bring to the boil with a tablespoonful of walnut catsup, a teaspoonful of anchovy paste, and the juice of half a lemon. Thicken with b.u.t.ter and browned flour.

PIKE BAKED IN SOUR CREAM

Clean a four-pound pike, cut into steaks, and free from skin and bone.

Put into a b.u.t.tered baking-dish with two small onions chopped and two bay-leaves. Season with salt and cayenne, add one cupful of sour cream, and bake. Put on a serving-dish, cover with crumbs and dots of b.u.t.ter, and brown in the oven. Add enough stock to the liquid to make the required quant.i.ty of sauce, thicken with b.u.t.ter and flour, season, add a dash of lemon-juice, pour around the fish, sprinkle with minced parsley, and serve.

BOILED SALMON WITH GREEN SAUCE

Boil a small salmon in salted and acidulated water. Take up carefully and reduce the liquid by rapid boiling to two cupfuls. Cook together one tablespoonful each of b.u.t.ter and flour, add the reduced liquid, and cook until thick, stirring constantly. Take from the fire, add two tablespoonfuls of chopped capers, one tablespoonful of chopped parsley, the juice of a lemon, and one tablespoonful of b.u.t.ter. Pour over the fish and serve.

BOILED SALMON a LA WALDORF

Boil a large piece of salmon in salted and acidulated water, seasoned with herbs and spice. Drain and keep warm. Add two cupfuls of the liquid in which the fish was cooked, one winegla.s.s full of white wine, and two anchovies rubbed to a paste. Boil for fifteen minutes, then add in small bits a tablespoonful of b.u.t.ter. Serve the sauce separately.

BAKED SALMON

Rub a small cleaned salmon with olive-oil, sprinkle with salt and pepper, put into a b.u.t.tered baking-pan, and add one cupful of boiling water and two tablespoonfuls of b.u.t.ter. Baste every ten minutes until done. Take up the fish and keep it warm. Thicken the gravy with a teaspoonful or more of cornstarch mixed with a little cold water.

Season with grated onion, lemon-juice, and tomato catsup.

STUFFED SALMON

Clean, bone, and parboil a small salmon. Rub the inside with salt, pepper, and grated nutmeg. Stuff with chopped oysters, minced parsley, and seasoned crumbs. Fold together, put into a b.u.t.tered baking-dish, and bake for half an hour, basting with its own dripping.

SALMON MAYONNAISE WITH CUc.u.mBERS

Steam salmon steaks until tender, remove the skin, and cool. Cover with thinly sliced cuc.u.mbers, mask with Mayonnaise, and serve with a border of lettuce leaves and sliced hard-boiled eggs.

SALMON CROQUETTES

Cook together one tablespoonful of b.u.t.ter and three tablespoonfuls of flour. Add one cupful of cream, and cook until thick, stirring constantly. Season with salt, red pepper, and minced parsley, take from the fire, add the juice of a lemon and a can of flaked salmon.

Mix thoroughly and cool. Shape into croquettes, dip in egg and crumbs, and fry in deep fat.

SALMON LOAF

Mash a can of salmon, add the juice of a lemon, and half a cupful of fresh bread crumbs, three tablespoonfuls of minced parsley, four tablespoonfuls of melted b.u.t.ter, and four eggs beaten separately, folding in the stiffly beaten whites last. Put into a b.u.t.tered mould and steam for an hour. Add to the oil drained from the salmon one cupful of boiling milk, one small spoonful of cornstarch rubbed smooth in a little cold milk, and a tablespoonful of b.u.t.ter. Cook until thick, stirring constantly, take from the fire, add one egg well-beaten, a teaspoonful of tomato catsup, and mace and pepper to season. Turn the mould out on a platter and pour the sauce around it.

FRICa.s.sEED SALMON

Reheat a can of flaked salmon in a cupful of Drawn-b.u.t.ter Sauce, adding half a cupful of cream, and salt, red and white pepper to season. Take from the fire, add one egg, well-beaten, pour over b.u.t.tered toast, and sprinkle with parsley.

BAKED CREAMED SALMON

Cook together two tablespoonfuls of b.u.t.ter and one of flour, add two cupfuls of milk or cream, and cook until thick, stirring constantly.

Add salt, pepper, and minced parsley to season, and a can of flaked salmon. Reheat and arrange in a baking-dish with alternate layers of crumbs and b.u.t.ter, having crumbs and b.u.t.ter on top. Bake in the oven until brown.

SALMON EN Ca.s.sEROLE

Chop a large onion and fry it in b.u.t.ter. Add a cupful of bread crumbs and one and one-half cupfuls of milk. Bring to the boil, add salt and pepper to season, a can of flaked salmon, and two eggs well-beaten.

Pour into a b.u.t.tered ca.s.serole, dot with b.u.t.ter, and bake brown.

Sprinkle with minced parsley and serve.

BOILED SALMON-TROUT

Prepare and clean a salmon-trout, stuff with seasoned crumbs, and put on the grate in a fish-kettle. Sprinkle with salt, pepper, and grated nutmeg, add a bunch of sweet herbs, a clove of garlic, and two tablespoonfuls of b.u.t.ter. Add enough claret to cover and simmer until done. Drain the fish, strain the liquid, thicken if desired, and serve the sauce separately.

BAKED SARDINES

Marinate drained sardines in lemon-juice, then drain, sprinkle with cracker crumbs, and put into a hot oven for ten minutes. Cook together a heaping teaspoonful each of b.u.t.ter and flour, add one cupful of tomato-juice, and cook until thick, stirring constantly. Season with salt, pepper, grated onion, and sugar. Arrange the sardines on toasted strips of brown bread, pour the sauce over, and serve.

BROILED SHAD

Prepare and clean the fish, split, and remove the backbone. Season with salt and pepper, dip in oil, broil carefully, and serve with Maitre d'Hotel Sauce.

BONED FRIED SHAD

Remove the head and tail, then take out the back and side bones. Cut into convenient pieces for serving, season with salt and pepper, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce.