The new century cookery book

Put the garniture in the centre of the dish, sprinkle with a little chopped parsley, and pour the sauce round the base of the dish. When brill is not obtainable, 'plaice or turbot may be substituted. 524. Filets de Barbue a la Madeleine (. Fillets of Brill, Madeleine Style). — 1 brill, \ lb. whiting forcemeat (No. 400), 1 teaspoonful finely chopped green herbs, £ oz. butter, seasoning, ^ gill rich white stock, 1 egg, “ panurette ” for crumbing, frying -fat, fried parsley. Sauce Marseillaise (No. 274). Fillet the brill, remove the skin, flatten the thick ends of the fillets and cut into eight to ten neat oblong pieces of even size. Season and cover one side of each with fish forcemeat mixed with the herbs ; roll up and place them in buttered paupiette rings, range them in a buttered saute-pan containing the white stock (the latter must be well flavoured; otherwise add a small mirepoix). Cover with a buttered paper and cook for about fifteen minutes in the oven. When done, take up, let them cool a little and then remove the rings. Dip each paupiette in beaten egg and roll in panurette or brown crumbs. Fry in deep fat a golden colour, drain, dish up in a circle on a hot dish, garnish with fried parsley, placed in the centre of the dish, and send to table with a boat of hot Marseillaise sauce. 525. Barbue braisee a l'Amiral. — Cut the fins and tail off a good-sized brill, or large plaice, if the former is not obtainable, place it on a bed of vegetables (mirepoix) in a turbot kettle, dark skin downwards. Moisten with half a pint of Chablis wine and white stock, season with salt, cover and braise over the fire till tender. Prepare twelve large oysters and twelve mussels, beard the oysters, egg and crumb them in white bread-crumbs, and fry them in deep fat ; egg and crumb the mussels in red bread-crumbs (panurette), and fry likewise. Take up the fish, place it on a dish, arrange the oysters and mussels alternately round the sides, sauce over with a nicely flavoured cardinal sauce. Put a group of round potatoes (pommes Parisiennes, fried) on each end of the dish, and decorate the centre of the fish with thin slices of truffles and lemon ; serve with a boat of cardinal sauce (No. 218). 526. Cabillaud frit a l'Indienne (Fried Cod, Indian Style). — About lb. cod (middle cut of tail end), 2 eggs, 3 French gherkins, ^ lemon, 2 tablespoonfuls piccalilli, bread-crumbs, fryingfat, salt, cayenne. Cut the fish into five or six neat scollops about half an inch thick. Season with salt and a little cayenne, beat up one egg, boil the other till hard, dip the slices of fish in egg, cover well with bread-crumbs, and fry in hot fat a golden colour ; drain and dish up. In the meantime prepare a garnish consisting of gherkins, hard-boiled white of egg, and piccalilli, all cut up into Julienne strips. Warmup in a little butter, moisten with fish stock, garnish the dish tastefully with alternate groups of the above and fanciful-cut slices of lemon. Send to table with sauce Indienne (No. 261). 527. Cabillaud a la Maltaise. — About 2£ lb. cod-fish (middle cut), % pint veloute sauce (No. 206), 1 gill white wine, 2 small shallots (chopped fine), 1 gill white stock, 2 oz. butter, 2 yolks of eggs, 1 teaspoonful anchovy paste, 2 teaspoonfuls capers, 1 teaspoonful chopped parsley , a small bunch parsley and herbs ( bouquet ) (No. 2).