A second Dudley book of cookery and other recipes

REMOVE the fillets from some medium-sized whitings, dip them in flour. Season, then dip them in warm butter and breadcrumbs, with which a very little flour has been mixed. Repeat this, and flat them with a palette knife to make them firm and neat. Place in a grill before a clear fire, and grill a nice brown colour. Dish them lengthways on a flat dish, and serve with them, in a sauceboat, the following sauce : — SAUCE FOR WHITINGS OR OTHER FISH POUND in a mortar one spoonful of capers, two gherkins, two spring onions, a little tarragon, chervil and parsley, bruising all well. Add two tablespoonfuls of thick mayonnaise sauce. Pass through a hair sieve or muslin, place in a basin, and add two tablespoonfuls of whipped cream ; serve in sauceboat. This sauce is a pale green colour. EPERLANS GRILLES OPEN the smelts down the back and remove the bulk of their spine, leaving a small piece only in the region of the tail, and another small piece at the head. Season ; dredge and sprinkle them with melted butter, and grill them quickly. Set them on a long, hot dish ; surround them with slices of lemon and bunches of fried parsley, and serve separately either some half-melted butter a la Maitre d’Hotel or a sauce suited to grilled fish. EPERLANS AU GRATIN RAISE the fillets from some smelts and leave the bones quite clean. Lay them on a buttered dish, besprinkled with chopped shallots, the bottom of which should have been covered with a few tablespoonfuls of gratin sauce. Surround the fillets with slices of raw mushrooms ; set two small cooked mushrooms upon each fillet ; pour a few tablespoonfuls of white wine into the dish, and cover the whole with gratin sauce. Sprinkle with fine raspings and melted butter, and put the dish into a sufficiently fierce oven to reduce the sauce, allow the gratin to form, and cook the fillets at the same time. When taking the dish from the oven, sprinkle a little chopped parsley and a few drops of lemon juice over it. The smelts can be treated whole in the same way. EPERLANS A L’ANGLAISE OPEN the smelts down the back and carefully bone without disfiguring them. Treat them d VAnglaise with fine breadcrumbs and pat them lightly with the flat of a knife, so that the breadcrumbs may adhere well. Cook them in clarified butter ; set them on a long, hot dish, and besprinkle them with half-melted butter a la Maitre d’Hotel. Anglaise is made as follows : — Some well-whisked eggs, salt, pepper and a dessertspoonful of oil per couple of eggs. The solids to be panes a VAnglaise should be dipped into the above preparation and afterwards rolled either in breadcrumbs or fine raspings. It is well to roll them in flour before being immersed in the Anglaise, for the flour helps the foregoing to adhere to the object. FILETS DE MAQUEREAU AUX FINES LIERBES RAISE some mackerels' fillets in suchwise as to leave the bones quite clean. Arrange the fillets on a buttered dish, and poach them in white wine and the cooking liquor of mushrooms in equal quantities. Take care to cover them whilst they are being poached. This done, drain them ; skin them ; set them on a long dish, and cover them with a herb sauce, combined with their cooking liquor strained through muslin and reduced. FISH CAKES