The encyclopædia of practical cookery

Fried Cod a la Maitre d’Hotel. — Take as many fillets of Cod as may be required, trim them, and dip them in flour. Next rub some breadcrumbs through a wire sieve, and whisk up two or three eggs, adding a pinch of salt ; dip the fillets of Cod in the eggs, pass them through the breadcrumbs, and fry them a golden brown. Build them round upon a fancy dish-paper so that they overlap each other and form a circle, garnish with a bunch of fried parsley in the centre and one at each end, and serve with maitre-d’hotel sauce in a boat. Fried Cod Cutlets. — (1) Take about 2Jlb. of Cod cut into fin. slices across the fish, cut each slice into strips about ljin. wide, and wipe them dry with a clean cloth. Beat up an egg, and have some fine breadcrumbs ready. Bub the pieces of fish lightly with a mixture of salt and pepper, dip them in the beaten egg, roll them in the breadcrumbs till covered, and fry in lard, taking care that they are covered with it, and that the lard is boiling hot when they are put into it. Lard does not boil till the bubbling goes off and it becomes quite still. When the cutlets are done, lay them on a sheet of paper to drain, put them on a dish-paper on a hot dish, and serve at once, garnished with fried parsley. (2) Procure the tail end of a fish, cut off slices about lin. thick, rub them well with lemon, season with salt and pepper, ] dry on a cloth, dip them into yolk of egg, and sprinkle over breadcrumbs seasoned with dried and sifted parsley. Put the cutlets into a frying-basket, and place this in a fryingpan with boiling fat. When the cutlets are done — this can be ascertained by sticking a skewer or fork into one ; if the flesh is firm, it is done — take them out, put them on a strainer to drain, and they are then ready for serving. A little egg sauce may be dished up with them. Fried Cod Cutlets a la Heine. — First prepare the sauce : To 1 breakfast-cupful of good brown beef-gravy, add 1 wineglassful of brown sherry, the strained juice of half a lemon, I 1 table-spoonful of chopped parsley, a very little chopped onion (not more than a saltspoonful), 1 teaspoonful of mushroom ketchup (or if preferred, 1 teaspoonful of anchovy sauce), Codfish— continued. and pepper and salt to taste. Blend in smoothly 1 tablespoonful of browned flour, put the mixture into a saucepan over the fire, stir till it boils, and let it boil for ten minutes, stirring occasionally. Take about 211b. of Cod cut into Jin. slices across the fish, cut each slice into strips about l|in. wide, and wipe them dry with a clean cloth. Beat up an egg, and have some fine breadcrumbs ready. Bub the pieces of fish lightly with a mixture of salt and pepper, then dip them in the beaten egg, roll in the breadcrumbs till covered, and fry in lard, using sufficient to cover them. Take care that the lard is boiling hot when the cutlets are put into it. When the cutlets are fried, lay them evenly over the bottom of a stewpan, pour the sauce over them, and let all get thoroughly hot slowly together, but not allowing them to boil. Take the cutlets up carefully, arrange them on a hot dish, pour the sauce over, and serve at once.