602. bale au beurre JNoir. - Wash, trim, and boil the fish
in salted water sufficient to cover, adding a sliced carrot and half an
onion, if liked. When done, take up, drain well, and dish up. Heat
1£ oz. butter, when of a nut-brown colour take off the stove, add a
teaspoonful of vinegar or lemon-juice, pour quickly over the skate,
sprinkle with chopped parsley, and serve very hot.
Note. — Fish stock and sauces of any kind may be greatly
improved by the addition of a small quantity of meat glaze or some
Lemco. Half a teaspoonful is the proportion used for every half-
pint of sauce or weak stock.
603. Croquettes de boisson ( Fish Croquettes). — f lb. cold
fish, freed from skin and bones,' a gill of well reduced bechamel
sauce (No 203), 1 dessertspoonful anchovy essence, 1 yolk of egg, and
1 whole egg, salt, and pepper, panurette or bread-crumbs, parsley y
frying-fat✪ Croquettes de Boisson (Fish Croquettes).
Shred the fish as finely as possible, or mince very small, heat up
the sauce, add the anchovy essence, season to taste, and stir in the-
minced fish. When thoroughly hot stir in one yolk of egg, let it.
bind, and turn the mixture on to a plate to cool. Make up into even-
DRESSED FISH AND FISH ENTREES {HOT)
247
sized cutlet shapes, insert a small piece of macaroni at each end of
the cutlets, dip in beaten egg, crumb well, either with panurette or
ordinary bread-crumbs. Fry in deep fat a golden colour, drain well,
dish up on a folded napkin or dish paper, garnish with fried parsley,
and serve.
604. Court-Bouillon.— Strictly speaking this term applies to
fish, &c., cooked ‘ au bleu ’ (cooked in water, vinegar, wine, herbs,
&c). There is, however, a dish, a kind of mixed stew, which is known
under this name for which no corresponding term in English has
ever been adapted. The recipe is as follows :
1 lb. of fisli {skinned and boned — cod, salmon, turbot, or any
other suitable fish), 2 small onions, 1 oz. butter, 1 small table-
spoonful flour, 1 gill claret, ^ gill vinegar, f pint stock, 2 or 3 ripe
tomatoes, salt, and pepper✪ Court-Bouillon.
Peel and slice the onions, fry them in a stewpan with the butter,
a light colour, add the flour, fry a little, moisten with the stock,
vinegar and wine, stir, boil up and skim ; put in the fish and
tomatoes, arrange them in alternate layers, both being cut into slices,
simmer for about half an hour, season to taste, dish up, and serve.
605. JPdte de Boissond VAmericaine {American Fish Pie).
\ lb. cooked turbot, cod or haddock, f lb. mashed potatoes, 2 oz.
butter, £ pint white sauce, 2 oz. grated Parmesan cheese, 2 yolks
and 1 whole egg, pepper, salt, and a pinch of nutmeg✪ Pâte de Boisson d'Americaine (American Fish Pie).
Page 193 · 3 recipe records on this page
Presented as published in 1901. 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
602. Raie au beurre Noir. - Wash, trim, and boil the fish in salted water sufficient to cover, adding a sliced carrot and half an onion, if liked. When done, take up, drain well, and dish up. Heat 1£ oz. butter, when of a nut-brown colour take off the stove, add a teaspoonful of vinegar or lemon-juice, pour quickly over the skate, sprinkle with chopped parsley, and serve very hot.
Note. — Fish stock and sauces of any kind may be greatly improved by the addition of a small quantity of meat glaze or some Lemco. Half a teaspoonful is the proportion used for every halfpint of sauce or weak stock.
603. Croquettes de Poisson (Fish Croquettes). — f lb. cold fish, freed from skin and bones,' a gill of well reduced bechamel sauce (No 203), 1 dessertspoonful anchovy essence, 1 yolk of egg, and 1 whole egg, salt, and pepper, panurette or bread-crumbs, parsley y frying-fat.
Shred the fish as finely as possible, or mince very small, heat up the sauce, add the anchovy essence, season to taste, and stir in theminced fish. When thoroughly hot stir in one yolk of egg, let it. bind, and turn the mixture on to a plate to cool. Make up into even-
sized cutlet shapes, insert a small piece of macaroni at each end of the cutlets, dip in beaten egg, crumb well, either with panurette or ordinary bread-crumbs. Fry in deep fat a golden colour, drain well, dish up on a folded napkin or dish paper, garnish with fried parsley, and serve.
604. Court-Bouillon.— Strictly speaking this term applies to fish, &c., cooked ‘ au bleu ’ (cooked in water, vinegar, wine, herbs, &c). There is, however, a dish, a kind of mixed stew, which is known under this name for which no corresponding term in English has ever been adapted. The recipe is as follows :
1 lb. of fisli {skinned and boned — cod, salmon, turbot, or any other suitable fish), 2 small onions, 1 oz. butter, 1 small tablespoonful flour, 1 gill claret, ^ gill vinegar, f pint stock, 2 or 3 ripe tomatoes, salt, and pepper.
Peel and slice the onions, fry them in a stewpan with the butter, a light colour, add the flour, fry a little, moisten with the stock, vinegar and wine, stir, boil up and skim ; put in the fish and tomatoes, arrange them in alternate layers, both being cut into slices, simmer for about half an hour, season to taste, dish up, and serve.
605. Pâté de Poisson à l'Américaine (American Fish Pie). \ lb. cooked turbot, cod or haddock, f lb. mashed potatoes, 2 oz. butter, £ pint white sauce, 2 oz. grated Parmesan cheese, 2 yolks and 1 whole egg, pepper, salt, and a pinch of nutmeg.
Records on this page
Croquettes de Boisson (Fish Croquettes)Court-BouillonPâte de Boisson d'Americaine (American Fish Pie)