Wholesome cookery

454. — French Fillets of Fish. Bone and divide into fillets some whiting, or haddock, or mackerel, or sole — ^in fact, any fish which can he divided into firm fillets. Toss them up in a little olive oil until they are firm on both sides. Put in the same saucepan the remains of some puree of tomato and puree of onion (souhise) ; season well with pepper and salt and a small clove of garlic ; add a tablespoonful of light white wine, or one of meat gravy (from a roast). Simmer all together for a few minutes, and serve up very hot. N.B. — Those persons who have a prejudice against oil and garlic can use fresh butter, and leave out the garlic. 454a. — Remains of Cold Boiled or Fried Fish. Mix 2 ounces of butter with a 'pinch of English - mustard, a teaspoonful of French (Dijon) mustard, and a pinch of salt to a smooth paste. Spread a thin layer of this on some scallop shells ; place the broken pieces of fish in ; then some more of the mustard paste ; sprinkle with a few raspings a few tiny pieces of butter. Warm up in the oven for a few minutes. 455. — Salmon Cutlets. — Milanese Sauce. Order 3 slices, a third of an inch thick, out of the middle of a small salmon. Cut each slice into two. take the skin off, and remove the bone. Have G pieces of thin white paper; rub them across with fresh-cut garlic, and spread them over thickly with butter (3 ounces will be necessary) ; put a wine-glassful of marsala into a soup-plate; dip each cutlet in the wine, then fold each cutlet into one of the buttered papers, and broil them over a slow fire, or fry them in plenty of boiling fat for a quarter of an hour ; drain on a sieve before the fire. Take off the papers, and serve with the Milanese sauce over them. Fillets of haddock and whiting can be substituted for the salmon. 456. — Sole “en Matelot.” Butter a dish well ; lay upon it some finely chopped parsley and chervil, and some fine bread-crumbs ; upon this lay a sole, upon the sole sprinkle some more chopped parsley and chervil and bread-crumbs, also a few raspings ; finally place some small lumps of butter, the size of small nuts ; over this put a buttered paper ; cover the dish tightly, and cook the sole in a moderate oven, or by the side of the fire. Serve in the same dish. 457. — Red Mullets “ a la Colbert.” Fillet some red mullets ; rub each fillet slightly with flour, then fry the fillets in butter over a quick fire. Cut some pieces of bread the same size as the fillets, fry them in boiling fat until crisp and a golden colour. Chop up 6 mushrooms, 4 chives, and 1 dessertspoonful of parsley ; season with pepper and salt ; stew them slowly for half an hour in about 1 ounce of butter, until it makes almost a paste ; spread a thin coating of this mixture on the slices of fried bread; place a fillet of mullet on the top of each. Dish up with the following sauce poured round ; a savoury brown gravy, slightly thickened with flour, and in which a very little white wine has been simmered. 458. — Oyster Toast. Pound 12 oysters with a couple of tablespoonfuls of cream and a little pepper ; stir over the fire for 1 minute, so as to form a paste. Have ready some hot buttered toast ; spread the oyster paste, about a quarter of an inch thick, on the toast. Place in the oven for a few minutes, and serve up at once. 459. — Oysters and Cream.