EELS SAILOR STYLE (MATELOTTE) ^
Skin and clean two eels, and cut them in pieces about
two and one-half inches long. Heat three tablespoonfuls
of olive-oil in a saucepan. When very hot add the
pieces of eels, salt, pepper, two finely chopped shallot
onions, and a clove of garlic. After frying a few minutes
sprinkle a scant tablespoonful of flour over them, and
let them fry two minutes. Then add one-half pint of
claret and one gill of water. Cover the saucepan, and
cook in this sauce for about ten minutes. Then add
one and one-half dozen of small glazed onions and one
and one-half dozen of small mushrooms. Let it boil
for a few minutes more, and then add to the sauce two
ounces of good butter✪ Eels Sailor Style (Matelotte) in small pieces, stirring it gently.
Dish up in a deep platter, or entree dish. Sprinkle a
little parsley on top, and surround it with small triangles
of toast.
FILLET OF KINGFISH--BON VIVANT ^5
Split in two three kingfish. Remove the heads, bones
and skin. Season the fillets with salt and pepper. Chop
fine twelve cooked soft clams (the soft parts only), the
claw of a lobster, and two cooked mushrooms. Mix
these ingredients into two tablespoonfuls of fish force-
meat. Add one-half a teaspoonful of finely cut chives
and chopped parsley to it, and cover the fillets with this
preparation. Double them over, and trim evenly.
Dip in cream and flour, and fry slowly in clarified butter,
until cooked. Put a slice of truffle✪ Fillet of Kingfish - Bon Vivant on each piece of
fish, and cover the whole with a Sauce Colbert.
38
T
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks,
LOUIS' EVERY WOMAN'S COOK BOOK
KINGFISH SAUTE WITH FINE HERESY
Cut off the heads and tails of three kingfish. Split the
fish in two, and remove the bones. Dip them in flour,
and fry in butter. When cooked, dish them up. Add the
juice of a lemon to the butter the fish has been cooked
in, and also a little chopped parsley, chives, chervil, and
tarragon. Pour this over the fish, and surround it
with slices of lemon✪ Kingfish Saute with Fine Heresy.
POMPANO - - LOBSTER SAUCE
Split the fish in two, and remove the head and bones.
Put it in a flat pan, cover it with one-half a pint of fish
stock✪ Pompano - Lobster Sauce, and let it simmer until cooked. Dish up on a
platter, and cover with lobster sauce.
PLANKED SHAD ^
This is supposed to be a Southern dish, and ordinarily
was prepared in the following way. After the shad was
split from the back, and cleaned, it was placed on an
oiled cedar plank about an inch thick. The fish was
fastened to the plank by two wires, running diagonally.
Then the plank was placed in front of an open fire long
enough to cook the fish. The aroma of the cedar wood
plank, it is claimed, added to the flavour of the fish.
The present way of preparing the fish differs a little
from the original recipe. Split the shad in two pieces.
Remove the spinal bone and the head. Season with
salt and pepper. Baste the fish over with drawn butter.
Put it on a hot greased plank, and bake in the oven until
thoroughly cooked. Before serving cover the fish with
" Maitre d'Hotel " butter, and garnish with potatoes
and lemon✪ Planked Shad. Sometimes the fish is partly cooked in a
flat pan before it is put on the plank.
BLUEFISH BAKED CREOLE STYLE ✪ Bluefish Baked Creole Style
Page 21 · 6 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
EELS SAILOR STYLE (MATELOTTE) ^ Skin and clean two eels, and cut them in pieces about two and one-half inches long. Heat three tablespoonfuls of olive-oil in a saucepan. When very hot add the pieces of eels, salt, pepper, two finely chopped shallot onions, and a clove of garlic. After frying a few minutes sprinkle a scant tablespoonful of flour over them, and let them fry two minutes. Then add one-half pint of claret and one gill of water. Cover the saucepan, and cook in this sauce for about ten minutes. Then add one and one-half dozen of small glazed onions and one and one-half dozen of small mushrooms. Let it boil for a few minutes more, and then add to the sauce two ounces of good butter in small pieces, stirring it gently. Dish up in a deep platter, or entree dish. Sprinkle a little parsley on top, and surround it with small triangles of toast.
FILLET OF KINGFISH--BON VIVANT ^5
Split in two three kingfish. Remove the heads, bones and skin. Season the fillets with salt and pepper. Chop fine twelve cooked soft clams (the soft parts only), the claw of a lobster, and two cooked mushrooms. Mix these ingredients into two tablespoonfuls of fish forcemeat. Add one-half a teaspoonful of finely cut chives and chopped parsley to it, and cover the fillets with this preparation. Double them over, and trim evenly. Dip in cream and flour, and fry slowly in clarified butter, until cooked. Put a slice of truffle on each piece of fish, and cover the whole with a Sauce Colbert.
T
When Served.
Guests.
Remarks,
KINGFISH SAUTE WITH FINE HERBS
Cut off the heads and tails of three kingfish. Split the fish in two, and remove the bones. Dip them in flour, and fry in butter. When cooked, dish them up. Add the juice of a lemon to the butter the fish has been cooked in, and also a little chopped parsley, chives, chervil, and tarragon. Pour this over the fish, and surround it with slices of lemon.
POMPANO - - LOBSTER SAUCE Split the fish in two, and remove the head and bones. Put it in a flat pan, cover it with one-half a pint of fish stock, and let it simmer until cooked. Dish up on a platter, and cover with lobster sauce.
PLANKED SHAD ^
This is supposed to be a Southern dish, and ordinarily was prepared in the following way. After the shad was split from the back, and cleaned, it was placed on an oiled cedar plank about an inch thick. The fish was fastened to the plank by two wires, running diagonally. Then the plank was placed in front of an open fire long enough to cook the fish. The aroma of the cedar wood plank, it is claimed, added to the flavour of the fish.
The present way of preparing the fish differs a little from the original recipe. Split the shad in two pieces. Remove the spinal bone and the head. Season with salt and pepper. Baste the fish over with drawn butter. Put it on a hot greased plank, and bake in the oven until thoroughly cooked. Before serving cover the fish with " Maitre d'Hotel " butter, and garnish with potatoes and lemon. Sometimes the fish is partly cooked in a flat pan before it is put on the plank.
BLUEFISH BAKED CREOLE STYLE
Records on this page
Eels Sailor Style (Matelotte)Fillet of Kingfish - Bon VivantKingfish Saute with Fine HeresyPompano - Lobster SaucePlanked ShadBluefish Baked Creole Style