French dishes for American tables

Clean a striped bass of about four pounds. Cut off the fins with a scissors. Then wash your fish well, put it in a fish-kettle with four ounces of salt, and enough water to cover the fish. Simmer gently, and when beginning to boil remove it to the back of the range, to simmer for half an hour. Then serve with a sauce Venetienne (Art. 100). 116. Boiled Red Snapper with Butter Sauce. Proceed as for the foregoing, and serve with a white sauce (Art. 84). 117. Boiled Salmon, Madeira Sauce. Boil four pounds of salmon as in Art. 115, adding half a bottle of white wine, then serve with Spanish sauce (Art. 80), adding a glass of madeira or sherry. Salmon may also be served with the following sauces: Italian sauce (Art. 93), sauce Hollandaise (Art. 85), sauce G^nevoise (Art. 108), or cold with sauce Tartare (Art. 114), sauce ravigote (Art. 112), or sauce remoulade (Art. 109). 118. Halibut, Lobster Sauce. Boil four pounds of halibut, and serve with a lobster sauce (Art. 106). 119. Boiled Codfish, Oyster Sauce. Boil a codfish. Stew two dozen oysters, which drain, and add to a white sauce (Art. 84). Boiled codfish may also be served with caper sauce, sauce Hollandaise (Art. 85), and other white sauces. 120. Sheep's Head, Shrimp Sauce. Boil a sheep's head, and serve with a shrimp sauce (Art. 107). 1 a 1. Salmon - Trout, Sauce Hollandaise. Boil a salmon-trout, and serve with sauce Hollandaise (Art. 85). 122. Pickerel, Anchovy Sauce. Clean a pickerel of four pounds and put it in a fish-kettle with enough water to cover it ; add four ounces of salt, a carrot cut in slices, an onion, six branches of thyme, six cloves, six pepper-corns, some parsleyroots, and a tablespoonful of vinegar. When beginning to boil remove the fish-kettle to the back of the range for about half an hour. Take half a pint of Spanish sauce (Art. 80), into which mix two teaspoonfuls of anchovy sauce, and, when boiling, serve with your fish. 123. Black Bass, Burgundy Sauce. Clean a black bass of four pounds, put it in the fish-kettle to boil, adding half a bottle of claret. Then let it simmer for half an hour at the back of the range. Take half a pint of Spanish sauce (Art. 80), put it in a saucepan with two wineglasses of red wine, reduce one quarter, and serve with your fish. 124. Baked Blue -Fish, Tomato Sauce. Clean a blue-fish of four pounds and place it in a buttered pan. Cover the fish with tomato sauce (Art. 90), on top of which put some bread-crumbs and a few little pieces of butter. Place in the oven for about forty minutes, or until you see that the flesh is detached from the backbone, and serve with tomato sauce around it. 125. Baked Fillet of Sole (or Flounder). Cut a flounder of four pounds into fillets, that is, in pieces of about five inches long and four in width, tapering to a point at each end. Each piece should be not quite an inch thick. Put them in a buttered pan, cover with sauce Allemande (Art. 81), on top of which sprinkle some bread-crumbs and a few small pieces of butter. Put into the oven until well browned. Place half a pint of sauce Allemande in a saucepan, with the addition of a wineglass of sherry, boil ten minutes, pour it around your fish, and serve.