Boston Cooking-School cook book

2 cloves Cold water Sauce Allemande (p. 195) 1 tablespoon butter Arrange onion, parsley, thyme, cloves, and bay leaf in pan and place fish ontop. Sprinkle with salt and pepper, add wine, vinegar, and cold water to cover. Cover and let stand 2 hours. Place on range, bring to boiling point, and boil gently 15 minutes. Remove to oven-proof platter and pour over Sauce Allemande made with liquor from pan instead of chicken stock. Dot over with butter, bake in hot oven (400° F.) until well browned. Sprinkle with finely chopped parsley and serve at once. Serves 6. BAKED HALIBUT, SWEDISH STYLE 1-pound slice halibut 34 cup canned tomatoes Salt 4 teaspoon powdered sugar Pepper 1 onion Melted butter % cup heavy cream Wipe halibut and remove skin. Place in baking dish, sprinkle with salt and pepper, and brush over with melted butter. Drain tomatoes and add sugar. Spread over fish, then cover with onion, thinly sliced. Bake 20 minutes in moderately hot oven (375° F.), pour cream over, and bake 10 minutes. Remove onion and serve at once, from dish in which it was cooked. Serves 4. FRIED FISH, RUSSIAN STYLE, MUSHROOM SAUCE 2 slices halibut (34 pound each) 4 cup heavy cream Salt, pepper, and cayenne Flour 14 cup white wine or 4 pound mushrooms 1 tablespoon lemon juice Normandy Sauce (p. 195) Cut halibut in fillets, sprinkle with salt and pepper, pour over wine or lemon juice, cover, and let stand 30 minutes. Drain, dip each piece separately in heavy cream, then in flour, and fry in deep fat (395° F.). Arrange fish on serving dish, cover with mushrooms sautéed in butter, and pour over it Normandy Sauce, made with cream in which fish was dipped, and seasoned to taste with white wine. Serves 4 to 6. MACKEREL BAKED IN MILK Split fish, clean, and remove head and tail. Put in buttered dripping pan, sprinkle with salt and pepper, dot over with butter (allowing 1 tablespoon to a medium-sized fish), and pour on 24 cup milk. Bake 25 minutes in hot oven (400° F.). BROILED POMPANO WITH FRICASSEE OF CLAMS Broil fish (p. 212). When nearly cooked, slip from broiler on to hot platter, and brush over with melted butter. Surround with 2 borders of mashed potatoes, 1 inch apart, forced through pastry bag and tube. Arrange 10 halves of clam shells between potato borders, at equal distances; fill spaces between shells with potato roses. Place in oven to finish cooking fish and to brown potatoes. Just before serving, fill clam shells with Fricassee of Clams (p. 243). SALMON STEAKS Bake, Broil, Steam, etc. (pp. 211-213). STEAMED SALMON Serve steamed salmon (p. 213) hot with Egg Sauce I or II (p. 194) or Hollandaise (p. 201), or cold with Mayonnaise (p. 490), Cucumber Hollandaise (p. 202), Ravigdte Mayonnaise (p. 491), or Cucumber Sauce I or II (pp. 207-208). A salad of cooked peas, Lima beans and carrots (cut small), mixed with Mayonnaise is a good accompaniment to cold salmon. GRILLED SARDINES Drain canned sardines and cook in omelet pan until heated, turning frequently. Place on small oblong pieces of dry toast and serve with Maitre d’Hotel (p. 204) or Lemon Butter (p. 203). With Anchovy Sauce. Serve with sauce made of 1½ tablespoons sardine oil, 2 tablespoons flour, and 1 cup Brown Stock (p. 144). Season to taste with Anchovy Sauce or Paste. CREAMED SARDINES 1 small box sardines 2 hard-cooked eggs, finely 4 tablespoons butter chopped 4 tablespoons soft, stale Salt and pepper -bread crumbs Paprika 1 cup cream Toast Drain sardines, remove backbones, and mash. Melt butter, add crumbs and cream. When thoroughly heated, add eggs and sardines, salt, pepper, and paprika to taste. Serve on toast. Serves 3 or 4. SARDINES FRIED IN BATTER