A guide to modern cookery

This done, transfer the pieces to another saucepan; strain the cooking-liquor, reduce it by a third, and thicken it with manied butter (consisting of one and one-half oz. of butter and one tablespoonful of flour), cut into small pieces. When the leason has been properly effected, pour the resulting sauce over the pieces of fish; heat, and dish in a timbale. 1038—MATELOTE AU VIN BLANC Prepare the fish as above, but use red wine instead of white, and burn the brandy as before. When the pieces of fish are cooked, transfer them to another saucepan with small onions, previously cooked in butter, and small, cooked mushrooms. Strain the cooking-liquor, reduce it to a little less than half, thicken it with fish velouté, and finish with one oz. of butter. Pour this sauce over the fish and the garnish; dish the whole in a timbale or a deep dish, and surround with crayfish, cooked in court-bouillon, and little crusts in the shape of hearts, fried in butter. 1039—BOUILLABAISSE A LA MARSEILLAISE The fish for Bouillabaisse are rascasse, chapon, dory, whiting, fielas, boudreuil, spiny lobster, red mullet, gurnet, &c. Cut the larger fish into slices; leave the smaller ones whole, and with the exception of the whiting and the red mullet, which cook more speedily than the others, put them all into a saucepan. For two lbs. of fish, add one small onion, the chopped white of one leek, one small, peeled, pressed and chopped tomato, two crushed cloves of garlic, a large pinch of concassed parsley, a pinch of powdered saffron, a bit of bay, a little savory and fennel, and two tablespoonfuls of oil. Moisten the fish with just enough cold water to cover it, and season with one-third oz. of salt and a pinch of pepper per quart of water. Set to boil, and cook over a brisk fire. At the end of eight minutes add the pieces of whiting and red mullet, and leave to cook for a further seven minutes. Pour the liquor of the bouillabaisse over some slices of household bread lying on the bottom of a deep dish; set the fish on another dish with the sections of spiny lobster all round, and serve. 1040—QUENELLES DE BROCHET A LA LYONNAISEB Pound separately one lb. of the meat of pike, cleared of all skin and bones, and one lb. of the fat of kidney of beef, very dry, cleaned, and cut into small pieces. If desired, half of the weight of the fat of kidney of beef may be replaced by one-half lb. of beef marrow. Put the pounded meat of the pike and the kidney fat on separate plates. Now pound one lb. of frangipane Panada (No. 192) and add thereto, little by little, the white of four little eggs. Put the pike meat and the fat back into the mortar, and finely pound the whole until a fine, smooth paste is obtained. Rub the latter through a sieve; put the resulting purée into a basin, and work it well with a wooden spoon in order to smooth it. With this forcemeat mould some quenelles with a spoon, and poach them in salted water. If these quenelles are to be served with an ordinary fish sauce, put them into it as soon as they are poached and drained, and simmer them in it for ten minutes that they may swell. If the sauce intended for them is to be thickened with eggyolks, and buttered at the last moment, put them into a sauce- pan with a few tablespoonfuls of fumet, and simmer them as directed in the case of an ordinary fish sauce, taking care to keep the saucepan well covered that the concentrated steam may assist the swelling of the quenelles. In this case they are added to the sauce at the last moment. N.B.—Slices of truffle may always be added to the sauce. The quenelles are dished either in a silver timbale, in a shallow timbale-crust, or in a fine vol-au-vent crust, in accordance with the arrangement of the menu. 1041—FISH CAKES