The new practical cookery guide

They are also done a la Orly, Meuniere, au vin blanc, eel pie, etc., and Matelotte, which they are most suitable for. Brochet (Pike or Jack). Pike, like many fresh-water fish, is scarce, and rarely served in England. The large ones are more suitable for making farce and quenelles. Smaller fish are prepared in many ways, A few recipes only are given here. Au Bleu — Trussed S fashion, cooked in courtbouillon, and served with oiled butter or Hollandaise. Bateliere — Cut in neat fillets, marinated, and fried in batter (pate a frire). Chambord — Skinned, studded with truffe, and braised with mirpoix and red wine. Reduce liquor, lie with Espagnole maigre, finish the usual way, and garnish with quenelles, crayfish, soft roe, and mushrooms and truffe. Grilles — Grilled, and served with mayonnaise sauce en matelotte, is one of the best ways of cooking 176 The New Practical Cookery Guide. pike. The inatelotte par excellence is prepared with pike, carp, and eels, cooked with Burgundy wine, and a few glasses of Burgundy eau de vie. Normande — Skinned, farced, and braised with white wine, etc. Reduce liquor and lie veloute, butter, and cream, garnish with oysters, mussels, mushrooms, and truffe. Cabillaud (Codfish). A V Anglais e — Cooked whole in salted water, and served with oyster sauce and plain Parisian potatoes. Andalouse — Supreme, poached, served with vin blanc sauce over and tomato sauce round, pimentoes over. Dieppoise — Sliced and baked, served with Dieppoise sauce and garnish. Dimitri — Supreme, poached, vin blanc sauce over, with anchovy fillets lattice fashion, potatoes round. Don Carlos — Supreme, done as whiting Don Carlos. Flamande — Darnes baked with white Bordeaux and fines herbes, lie. Nantaise — Supreme, farced, served with Normande sauce and parsley. Niverne — Supreme, as Dimitri, chopped truffe on top. Portugaise — Supreme, poached with fines herbes, eschalots, tomatoes, liquor reduced and lie, chopped parsley over. Provengale — Supreme or slices, baked with eschalots, oil, garlic flavour, tomatoes and mushrooms, juice of lemon. Poissons (Fish). 1 77 Peine — Darnes, poached, served with cream sauce and quenelles. Vierge — Supreme, poached, served with cream sauce, tarragon, and chervil over. Whitney— Slices, poached, served with Normande sauce, garnished with potato, croutons, and grilled bacon. Mortte (Salt Cod). Brandade — Boiled, pounded to a puree with the addition of olive oil and hot milk, garlic flavour, served in timbales with croutons. Creole — Boiled, flaked, served in timbales with fried sliced onion, tomato, and pimento, beurre noisette over. Kedgeree is made with cod, turbot, salmon, soles, etc., or smoked haddock, boiled, flaked, and mixed with cream sauce and boiled rice, garnished with quarters of hard eggs. Kedgeree d VIndienne — As above, curried. BlanchaiLle (Whitebait). This delicate fish should be washed in iced water in which a little flour has been mixed, drained, well floured, fried in boiling hot fat, and seasoned with salt (plain), cayenne pepper (devilled), curry powder (Madras), Nepaul pepper (a la Nepaul). Rouget (Red Mullet). Baron Brisse — Grilled, masked with maitre d’hotel, noisette potatoes round. N 178 The New Practical Cookery Guide. Bordelaise — Cooked a la Meuniere, and served with Bordelaise sauce. Chesterfield — Poached, served in cases, lobster sauce over, with sliced lobster and truffe. Don Carlos — Prepared as whiting Don Carlos.