For ten people, cut five slices of fresh cod, each weighing
one-half lb., and season them with salt and pepper. Put these
slices into a sautépan containing the following garnish, into
which they should be pressed :—Three oz. of butter and one-
sixth pint of oil; one large onion, chopped and lightly coloured
in butter; a bit of crushed garlic the size of a pea; one faggot;
two pinches of concassed parsley; eight medium-sized, peeled,
pressed, and minced tomatoes, and one-third pint of white wine✪ Cabilaud A La Portugaise.
Cover the sautépan, and set to boil on an open fire for five
minutes.
Now take the lid off the saucepan, and leave it to cook for
twelve minutes on the side of the fire, in order that the liquid
may be reduced and the fish cooked at the same moment of
time.
Set the slices on a long dish; withdraw the faggot, and pour
the garnish and the cooking-liquor over the fish.
996—LAITANCES DE CARPE (Carp’s Milt)
The milt of a carp makes a very delicate dish. It is served
either as a second fish at a dinner; as a garnish to large fish
Relevés, after having been poached in salted water; or cut
while raw into slices which are generally treated a la Meuniere.
0997—LAITANCES A LA MEUNIERE
Prepare them whole or in collops, in pursuance of the direc-
tions given under ‘‘ The Cooking of Fish a la Meuniére”’
(No. 778).
9908—BARQUETTES DE LAITANCES A LA FLORENTINE
Poach the milts in salted water; cut them into small, long
slices, and set them in barquette crusts prepared in advance.
Cover the sliced milts with a soufflé au Parmesan (No.
2295a), and shape the latter slightly after the manner of a dome
Arrange the barquettes on a dish, and put them in a moderate
oven, that they may cook and the soufflé be glazed at the same
Zz
338 GUIDE TO MODERN COOKERY
time. When taking them out of the oven, dish them on a
napkin and serve immediately.
999—CAISSES DE LAITANCES A LA NANTUA
Poach the milts in salted water. Drain them, and cut them
into small slices thicker than their length.
Place these slices in small pleated porcelain cases with
two crayfish tails in each. Fill up the cases with Nantua sauce,
and lay a fine slice of truffle over the centre of each case.
1000—JOHN DORY (St. Pierre)
This fish, which is in the highest degree unsightly, is pos-
sessed of flesh whose firmness, whiteness, and delicacy are
of the rarest excellence; and, when quite fresh, its fillets are
certainly equal in quality to those of the chicken-turbot and
the sole.
Albeit the dory is not as popular as it deserves to be, and
this is owing either to its unsightliness, which may prejudice
the opinion of gourmets against it, to people’s indifference with
regard to it, or to a mere trick of fashion.
While I admit its unpopularity, however, I should strongly
recommend all lovers of fish to give it a trial. Let them prepare
the dory’s fillets after the recipes given under Fillets of Sole and
Chicken-turbot, and, provided the directions be properly carried
out, I venture to believe that the prevailing aversion to dory will
very soon be found to have no warrant in fact.
1001—FRESH HADDOCK (Eglefin)
This fish is chiefly eaten smoked, under the name of haddock.
When it is fresh, it may be prepared after the recipes given
for cod, to which it is quite equal in the matter of delicacy.
1002—SMELT (Eperlans)
Owing to their small size, smelts only lend themselves to a
very limited number of preparations. They are usually served
either on little skewers or dished in a heap on a napkin, with
fried parsley and grooved half-lemons; those on skewers are
dished flat with the same garnish.
Large smelts may be treated after the recipes immediately
following.
1003—EPERLANS A L’ANGLAISE
Open the smelts down the back and carefully bone, without
disfiguring them. Treat them a l’anglaise with fine bread-
crumbs, and pat them lightly with the flat of a knife, that the
oread-crumbs may adhere well.
Page 196 · 1 recipe record on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
For ten people, cut five slices of fresh cod, each weighing one-half lb., and season them with salt and pepper. Put these slices into a sautépan containing the following garnish, into which they should be pressed :—Three oz. of butter and onesixth pint of oil; one large onion, chopped and lightly coloured in butter; a bit of crushed garlic the size of a pea; one faggot; two pinches of concassed parsley; eight medium-sized, peeled, pressed, and minced tomatoes, and one-third pint of white wine.
Cover the sautépan, and set to boil on an open fire for five minutes.
Now take the lid off the saucepan, and leave it to cook for twelve minutes on the side of the fire, in order that the liquid may be reduced and the fish cooked at the same moment of time.
Set the slices on a long dish; withdraw the faggot, and pour the garnish and the cooking-liquor over the fish.
996—LAITANCES DE CARPE (Carp’s Milt)
The milt of a carp makes a very delicate dish. It is served either as a second fish at a dinner; as a garnish to large fish Relevés, after having been poached in salted water; or cut while raw into slices which are generally treated a la Meuniere.
0997—LAITANCES A LA MEUNIERE
Prepare them whole or in collops, in pursuance of the directions given under ‘‘ The Cooking of Fish a la Meuniére”’ (No. 778).
998—BARQUETTES DE LAITANCES A LA FLORENTINE
Poach the milts in salted water; cut them into small, long slices, and set them in barquette crusts prepared in advance. Cover the sliced milts with a soufflé au Parmesan (No. 2295a), and shape the latter slightly after the manner of a dome Arrange the barquettes on a dish, and put them in a moderate oven, that they may cook and the soufflé be glazed at the same time. When taking them out of the oven, dish them on a napkin and serve immediately.
999—CAISSES DE LAITANCES A LA NANTUA
Poach the milts in salted water. Drain them, and cut them into small slices thicker than their length.
Place these slices in small pleated porcelain cases with two crayfish tails in each. Fill up the cases with Nantua sauce, and lay a fine slice of truffle over the centre of each case.
1000—JOHN DORY (St. Pierre)
This fish, which is in the highest degree unsightly, is possessed of flesh whose firmness, whiteness, and delicacy are of the rarest excellence; and, when quite fresh, its fillets are certainly equal in quality to those of the chicken-turbot and the sole.
Albeit the dory is not as popular as it deserves to be, and this is owing either to its unsightliness, which may prejudice the opinion of gourmets against it, to people’s indifference with regard to it, or to a mere trick of fashion.
While I admit its unpopularity, however, I should strongly recommend all lovers of fish to give it a trial. Let them prepare the dory’s fillets after the recipes given under Fillets of Sole and Chicken-turbot, and, provided the directions be properly carried out, I venture to believe that the prevailing aversion to dory will very soon be found to have no warrant in fact.
1001—FRESH HADDOCK (Eglefin) This fish is chiefly eaten smoked, under the name of haddock. When it is fresh, it may be prepared after the recipes given for cod, to which it is quite equal in the matter of delicacy.
1002—SMELT (Eperlans)
Owing to their small size, smelts only lend themselves to a very limited number of preparations. They are usually served either on little skewers or dished in a heap on a napkin, with fried parsley and grooved half-lemons; those on skewers are dished flat with the same garnish.
Large smelts may be treated after the recipes immediately following.
1003—EPERLANS A L’ANGLAISE
Open the smelts down the back and carefully bone, without disfiguring them. Treat them a l’anglaise with fine breadcrumbs, and pat them lightly with the flat of a knife, that the oread-crumbs may adhere well.
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