Louis' every woman's cook book

FRESH MACKEREL SAUTE IN BUTTER ^ Split a mackerel in two. Remove the bones and head. Season with salt and pepper. Dip in milk and flour, and fry in butter, in a flat frying-pan. When cooked to a nice golden colour, dish up on a platter. Add a little fresh butter to the frying butter, and pour over the fish. STRIPED BASS A LA BERCY &$ Put as many pieces of striped bass as required, free from bones, into a flat buttered saucepan. Cover these pieces of bass with one-half a pint of strong fish stock. Season with salt and pepper. Cook the fish until done, and then dish up on a platter, and keep warm. Thicken the stock, which should be boiled down to a gill, with a little flour and butter, and then stir into it slowly about four ounces of butter. Add a teaspoonful of finely chopped shallot onions, previously fried in butter, and some chopped parsley. Then add the juice of one-half a lemon, and pour over the fish. Serve small, round, boiled potatoes with it. SEA BASS MAITRE D'HOTEL ^ Split a sea bass in two. Season. Dip in olive-oil, and broil. To two ounces of butter add a little salt, pepper, the juice of one-half a lemon, and some chopped parsley. When the fish is cooked cover it with this butter. Put the platter in the oven, so that the butter will melt. Surround with pieces of lemon, and serve. When Served. Guests. Remarks. ^^ v ***. v •»«*• «•*>.« vv>v «*. ^ •» w » .*^. m. A A tt. k * *^ ^%. ^^. ^^. «» w ^ Sprinkle with chopped parsley, and serve with pieces of lemon. SPANISH MACKEREL MARINIERE ^ Split a Spanish mackerel, and cut in pieces to suit Cook as in the previous recipe. Put the fish on a platter, and keep it warm. Remove half of the butter in which the fish was cooked. To the remaining butter add twenty-four clams, the soft parts only, and twelve shrimps, cut into pieces. Sprinkle a teaspoonful of flour over it, and then moisten with a gill of clam broth. Let it boil for a few minutes, and then add two ounces of fresh butter, the juice of one-half a lemon, and some chopped parsley. Season more if necessary, and pour the whole over the fish. PAUPIETTES OF TROUT-MANTOU <&£ Clean the trout; split them in halves, and prepare in the same way as paupiettes of smelts. But add to the fish forcemeat one tablespoonful of finely chopped truffle and one teaspoonful of parsley. Instead of the fancy cut slice of truffle on top of each rosette, put a round piece of pimento. Put the paupiettes close together in a flat saucepan, and moisten with a glass of Sauterne wine, juice of one lemon, and one-half a gill of fish stock. Put on the cover, and let it boil slowly until cooked. With a small piece of butter, a little flour, and the fish stock in which the paupiettes have been cooked, prepare a sauce. When boiling add the yolks of two eggs. Remove from the fire, and add gradually two tablespoonfuls of lobster butter. Put the sauce around the fish. The lobster butter is made as follows: Pound in a mortar the shells of two lobsters with one-half a pound a butter until the shells are crushed into small pieces. Then cook in a saucepan until clarified. Strain the red butter through a mousseline cloth. TROUT BAKED IN CREAM ^3