Boston Cooking-School cook book

Dip fillets in salted flour. Arrange in baking dish. Cover with cream. Bake 15 minutes in hot oven (450° F.). Remove fish to hot platter. Season cream delicately with anchovy essence or beef extract and pour over fish. FILLETS OF SOLE, ST. MALO 8 fillets of flounder 2 slices onion 1 cup Fish Stock (p. 160) Bit of bay leaf 4 cup white wine Stalk of celery, broken in pieces Y pint oysters Normandy Sauce (p. 195) made 2 slices carrot with fish liquor left in pan 6 tablespoons Parmesan cheese Put fillets in buttered pan, sprinkle with salt and pepper, pour over fish stock and wine. Parboil oysters (p. 251), drain, and put oyster liquor, carrot, onion, bay leaf, parsley, and celery on the fish. Cover with buttered paper and bake 20 minutes in hot oven (400° F.). Remove fillets to oven-proof platter. Pour Normandy Sauce over fillets, place a parboiled oyster on each, sprinkle with cheese, and bake until cheese melts. Serves 6 to 8. FILLETS OF SOLE, MARGUERY 8 fillets of flounder 1 small boiled lobster Bones and trimmings of fish 18 little neck clams or Salt and paprika tiny canned shrimps 1% cup white wine 21% cups cold water 14 cup grated Parmesan cheese 3 tablespoons butter 3 tablespoons flour Put fillets in buttered dripping pan, sprinkle with salt and paprika, and pour over wine. Cover with buttered paper and bake 15 minutes in a moderate oven (350° F.). Put bones and trimmings of fish in saucepan, add bones from a small lobster and 6 clams. Cover with cold water, bring to boiling point, and simmer until stock is reduced to 1 cup. Melt 3 tablespoons butter, add 3 tablespoons flour, and stir until well blended, then pour on gradually fish stock. Bring to boiling point, add 14 cup liquid in which fish has cooked, and season with salt and pepper. Arrange fillets on oven-proof platter, strain over sauce, and garnish with slices of lobster meat, and 12 clams. Sprinkle with cheese and bake until thoroughly heated. Use water and lemon juice in place of wine if desired. FISH OL STUFFED TURBANS OF FLOUNDER 8 long fillets of flounder Chopped soft part of 12 oysters 34 cup chopped mushroom stems or 44 cup crab meat Few drops onion juice 1% teaspoon salt 3 tablespoons butter Y% teaspoon pepper 414 tablespoons flour Few grains cayenne 14 cup cream Few grains mace Trim and coil fillets around inside of buttered muffin rings, placed in buttered pan. Cook mushrooms and onion juice with butter 1 minute. Add flour and stir until well blended; then add cream gradually, while stirring constantly. Bring to boiling point and add oysters or crab meat and seasonings. Fill muffin rings with mixture, cover with buttered paper, and bake 20 minutes in moderately hot oven (375° F.). Sprinkle with buttered bread crumbs and continue baking until crumbs are brown. Other stuffings may be used. Serves 6 to 8. SOLE A LA BERCY 8 fillets of flounder Bercy Sauce (p. 194) made from Salt, pepper, lemon juice liquor in pan V4 cup water or white wine Finely chopped parsley Put fillets into buttered pan, sprinkle with salt, pepper, and lemon juice. Add wine or water.’ Cover and cook 15 minutes in hot oven (400° F.). Remove to serving dish, pour over Bercy Sauce, and sprinkle with parsley. Serves 6 to 8. BAKED HADDOCK STUFFED WITH OYSTERS 4-pound haddock 1 egg, slightly beaten Salt and lemon juice 1 cup buttered cracker crumbs 1 pint oysters Hollandaise (p. 201) Remove skin, head, tail, and bones. Sprinkle fillets with salt and brush over with lemon juice. Clean oysters and dip in buttered crumbs, seasoned with salt and pepper. Lay one fillet in greased baking pan, cover with oysters, then with other fillet. Brush with egg, cover with crumbs, and bake 50 minutes in moderate oven (350° F.). Serve with Hollandaise. Serves 8. HADDOCK A LA METROPOLE 2 haddock fillets Normandy Sauce (p. 195)