A guide to modern cookery

If it be preferred filleted, it may be treated after the recipes given for fillets of sole. Hence for brill cooked whole refer to chicken-turbot and the recipes Nos. 925 to 938, and for filleted brill see recipes Nos. 865 to 922. 989—BLOATERS Bloaters, or herrings partially dried in smoke, form one of the nicest breakfast dishes. Asa rule, they are simply grilled over a moderate fire. It should be borne in mind that, as these fish are only partially salted and smoked, they will not keep very long. COD. (CABILLAUD.) If cod were less common, it would be held in as high esteem as salmon; for, when it is really fresh and of good quality, the delicacy and delicious flavour of its flesh admit of its ranking among the finest of fish. 990—CABILLAUD BOUILLI Fresh cod is mostly served boiled, either whole, in sections, or in darnes, and the directions given under ‘‘ The Boiling of Fish’ (No. 776) apply particularly to this fish. Boiled fresh cod is always accompanied by its liver, poached in salted water, and very floury potatoes, boiled at the last minute, must always be sent to the table with it. Served thus with an oyster sauce, a Hollandaise sauce, or melted butter, fresh cod constitutes a Relevé which would satisfy the most exacting of gourmets. 991—CABILLAUD GRILLE Cut the fish into slices one inch or two inches thick. Season these slices; dredge them; sprinkle them copiously with melted butter, and set them to grill, remembering to baste them frequently the while with melted butter. Serve them on a hot dish; garnish them with slices of lemon, and surround with bunches of parsley. Send a Maitre-d’Hétel or Anchovy butter, or a grilled-fish sauce to the table with the dish. 992—CABILLAUD FRIT Cut some slices of fresh cod, from one inch to one and onehalf inches thick. Season them, treat them ad l’anglaise, and fry them sufficiently to allow of their being well cooked all through. Dish them on a napkin with fried parsley and lemon, and send a butter sauce (No. 66), a tartare sauce, or a tomato sauce to the table at the same time as the fish. 993—CABILLAUD CREME GRATIN For ten people take two lbs. of boiled fresh cod divided into small pieces; clear these of all bones and skin, and keep them hot in a little of their cooking-liquor. Now, with the necessary quantity of Duchesse potatoes (No. 221), and by means of a piping-bag fitted with a grooved pipe, lay a border, one and one-half inches high, round a dish, shaping it in such wise that it is thickest at its base. The dish may be either round or oval. Carefully gild this border with eggyolks. This done, pour a few tablespoonfuls of Mornay sauce on the dish; lay thereon the drained pieces of cod, and cover the latter with enough Mornay sauce to reach within one-third of an inch of the brim of the border. If more sauce were used, it would flow over the border during the process of glazing. Sprinkle with grated Parmesan and melted butter; set to glaze, and see that the border gets evenly coloured. Serve the moment the dish is withdrawn from the oven. N.B.—This mode of preparation is not restricted to fresh cod. It may be applied to all other boiled fish—turbot, chickenturbot, brill, bass, salmon, &c. 994—CABILLAUD A LA FLAMANDE Cut the fresh cod into slices one inch thick ; season them with salt, pepper, and nutmeg, and put them in a sautépan or a deep, liberally-buttered tray. Moisten with white wine to the height of the slices; add chopped shallots and “‘ fines herbes,’’ and garnish the fish with roundels of pipped lemon, peeled to the pulp. Set to boil, and then poach in the oven for twelve minutes. Place the slices on a dish; thicken their cooking-liquor with crushed biscotte; cook it for five minutes; pour it over the slices, and serve. 995—CABILLAUD A LA PORTUGAISE