Boston Cooking-School cook book

Swedish Fish Balls. Shape mixture in buttered tablespoon. Slip from spoon into boiling water. Cook 8 minutes. Arrange on serving dish. Pour over White Sauce (p. 191) seasoned with chopped parsley. HALIBUT A LA POULETTE 114-pound slice halibut 2 teaspoons lemon juice 14 cup melted butter Few drops onion juice 11% cups Béchamel Sauce (p. 193) 2 hard-cooked eggs 14 teaspoon salt 1 lemon 1/8 teaspoon pepper Parsley Clean fish and cut in 8 fillets. Add seasonings to melted butter, and put dish containing butter in saucepan of hot water to keep butter melted. Take up each fillet separately with a fork, dip in butter, roll, and fasten with a toothpick. Put in shallow pan, dredge with flour, and bake 12 minutes in hot oven (400° F.). Remove toothpicks, arrange on platter for serving, pour around Béchamel Sauce, and garnish with egg yolks rubbed through strainer, egg whites cut in strips, lemon cut fan-shaped, and parsley. SANDWICHES OF CHICKEN HALIBUT Cut chicken halibut in thin fillets. Dip fillets in melted butter seasoned with salt and pepper, and brush over with lemon juice. Put together in pairs, with Fish or Chicken Forcemeat (pp. 138, 139) between. Place in shallow pan with 14 cup white wine or water. Bake 20 minutes in hot oven (400° F.). Arrange on hot platter for serving, sprinkle with finely chopped parsley, garnish with Tomato Jelly (p. 518), and serve with Hollandaise (p. 201). HALIBUT AU LIT 2 slices halibut (34 pound each) 11 mushrooms fried in butter Salt 1 cup fish stock Lemon juice : 1 tablespoon Sauterne 3 tablespoons butter 3 tablespoons flour Cut 1 slice in 8 fillets, sprinkle with salt and lemon juice, roll, and fasten with toothpicks. Cook over boiling water. Arrange a steamed fillet in center of each fish plate, place on top of each a cooked mushroom cap, and put mock scallops (made from remaining halibut) at both right and left of fillet. Serve with sauce made of butter, flour, fish stock and cream, 3 mushrooms, sliced, and Sauterne. MOCK SCALLOPS Cut halibut in pieces about the size and shape of scallops. Dip in crumbs, egg, and crumbs, and fry in deep fat (375° F.). SHATTUCK HALIBUT 114-pound slice halibut Green pepper, cut in Julienne- 5 slices peeled tomato shaped pieces (34 inch thick) ¥g cup melted butter Salt and pepper Wipe fish and put in buttered oven-proof platter or dripping pan. Sprinkle with salt and pepper. Arrange on top tomato and green pepper. Bake 25 minutes in hot oven (400° F.). Baste with melted butter and liquor in platter. Serves 4. < HALIBUT A LA SUISSE 2-pound piece of halibut 14 pound mushrooms, broken in pieces Salt and pepper 1 cup cream 4 cup butter 1 teaspoon beef extract Wipe fish, place in buttered dish. Sprinkle with salt and pepper. Place butter on top. Bake 15 minutes, basting twice. Cover with mushrooms and cream. Bake 15 minutes. Add beef extract to liquor in pan. Bake 10 minutes, basting twice. Serves 6. HALIBUT OR SOLE VERONIQUE 2 slices halibut (34 pound each) or Normandy Sauce (p. 195) 8 fillets of flounder 34 cup skinned and seeded Malaga Salt and pepper grapes soaked 30 minutes in Lemon juice 3 tablespoons Tokay wine 1 onion, thinly sliced Cut fish into 8 fillets. Sprinkle with salt and pepper. Brush with lemon juice. Put slice of onion on each. Cover, let stand 2 hours. Remove onion, place fillets in buttered pan, and pour over Normandy Sauce. Cover and bake in hot oven (425° F.) 10 minutes. Place fish on copper platter. Strain sauce, season with salt and cook 5 minutes, add drained grapes and 2 teaspoons wine in which they were soaked, and pour around fish, Serves 4 to 6. FISH Zao HALIBUT LOOMIS 2 slices chicken Bit of bay leaf halibut (1 pound each) Vg cup white wine 1 onion, sliced 1 tablespoon vinegar 2 sprigs parsley 34 teaspoon salt 1 sprig thyme Y teaspoon pepper