Boston Cooking-School cook book

4 cup heavy cream Y% teaspoon salt 114 tablespoons Pimiento Purée Y% cup buttered coarse bread (p. 191) crumbs Y tablespoon finely chopped chives 1% tablespoons lemon juice Arrange fish in buttered pan, brush over with lemon juice, sprinkle with salt and pepper, and pour over sauce. Cover with buttered paper and bake 15 minutes in moderately hot oven (375° F.). Beat cream until stiff, add pimiento purée, chives, and salt. Spread fillets with cream. Sprinkle with buttered crumbs and bake until crumbs are brown. Serves 6 to 8. ~ BAKED HADDOCK A LA PRESTON 2 haddock fillets ¥ cup buttered bread crumbs 1% tablespoons lemon juice 24 cup cream or milk Salt and pepper Mushroom Stuffing Brush fish with lemon juice and sprinkle with salt and pepper. Put one fillet in buttered pan or on oven-proof platter, spread with stuffing, cover with remaining fillet, pour over cream or milk, and bake 25 minutes in moderately hot oven (375° F.). Sprinkle with bread crumbs and bake until crumbs are brown. Remove to hot serving dish and strain liquor remaining in pan over it. Mushroom Stuffing. Mix % cup bread crumbs with 3 tablespoons melted butter and 14 cup mushroom caps, cut in pieces,. ¥ teaspoon salt, and a few grains pepper. PLANKED HADDOCK Put two haddock fillets on buttered plank (p. 263), sprinkle with salt and pepper, brush over with melted butter, and bake 30 minutes in hot oven (400° F.). Garnish with mashed potatoes, outlining the original shape of the fish, making as prominent as possible head, tail, and fins. Bake until potatoes are well browned, when fish should be thoroughly cooked. Finish garnishing with parsley and slices of lemon, sprinkled with finely chopped parsley. FILLETS OF HADDOCK, WHITE WINE 2 haddock fillets Y% cup Fish Stock (p. 160) 5 tablespoons melted butter or water 34 cup white wine 2 tablespoons heavy cream Y% tablespoon lemon juice 2 egg yolks 2 slices onion Salt and pepper 2 tablespoons flour Parsley Arrange fillets in buttered baking pan, pour around fish 3 tablespoons melted butter, wine, to which has been added lemon juice, and 2 slices onion. Cover and bake 10 minutes in hot oven (400° F.). Melt 2 tablespoons butter, add flour, and pour on liquor drained from fish; then add stock or water, heavy cream, egg yolks, salt, and pepper. Remove fillets to serving dish, strain sauce over fish, and sprinkle with finely chopped parsley. Serves 5 to 8. FISHERMAN’S HADDOCK Remove head and tail from a 4-pound haddock and split,.or use 2 haddock fillets. Sprinkle with 1 cup salt, cover, and let stand overnight. Remove salt, rinse thoroughly, tie in cheesecloth, and cook in boiling water until tender. Drain thoroughly and remove from cheesecloth to hot platter. Garnish with steamed potatoes of uniform size and boiled beets (cut in slices and slices then cut in fancy shapes; season with butter and salt), alternating vegetables. Cut four 14-inch slices fat salt pork in small cubes and try out. Serve pork scraps, pork fat, and 2 cups White Sauce (p. 191) with the fish. Salt codfish, heated in water below boiling point, may be served in the same way. Serves 6 to 8. BAKED HALIBUT With Tomato Sauce 2 pounds halibut 2 cups Tomato Sauce or Italian Tomato Sauce (p. 198) Clean fish, put in baking pan, pour around half the sauce, and bake 35 minutes in moderately hot oven (375° F.), basting often. Remove to hot platter, pour around it remaining sauce heated to boiling point, and garnish with parsley. Serves 6. BAKED HALIBUT With Lobster Sauce 3-pound slice halibut 1 sprig parsley Fat salt pork 1 slice onion Salt and pepper 2 slices carrot, cut in pieces Flour Bit of bay leaf 4 cup butter