Btoifed Pompano with Lobster
Select a fresh pompano, clean and wash it, and having re-
moved the head and tail, reserve them for future use. Split
the fish as for broiling and remove the bone. Boil a small
lobster weighing about one and a half pounds. When cool
remove the meat, saving the coral. Pound the meat in a mor-
tar and rub it through a puree sieve. Mix it with a small cup
of cream sauce, two well-beaten eggs, one tablespoonful of
flour. Season with salt, white pepper, and if desired a dash
of nutmeg. Lastly, stir in a small cup of cream and a table-
spoonful of Sherry✪ Pompano Fillets à la Duchesse. Mix thoroughly. Lay the split pompano
in a pan, skin side down, and on each half smoothly spread the
lobster forcemeat. Garnish the fish with truffles cut in fancy
shapes, finely chopped truffles, hard-boiled eggs, — the whites
and yolks chopped separately, — and the coral of the lobster
cut in strips. Pour a little salted water in the pan, cover the
fish with buttered paper, and steam in hot oven for half an
hour. When done, place on a hot dish on a bed of green
celery cut in strips like grass. Decorate the head and tail
and replace on fish. Put a few shrimps around the dish, on the
celery, and serve with a shrimp sauce. Basa may be served in
this way. The fish, when prettily garnished, is very pleasing
at serving time.
nSH, 0T8TEB8, L0B8TEB8, TSBRAPIN 109
Boiled Red Bnapper
Clean and scale a f resh red snapper which wìll weìgh about
five or aix pounds. Wash it in cold water. Have as much
water in the kettle as will cover your fish. Add vinegar, salt,
and lemon juice. To four quarts of water add one and a half
tablespoons of lemon juice, two tablespoons of salt, and one
tablespoon of vinegar✪ Boiled Red Snapper. When the water comes to a boil, push
it to the back of the range. Add a pint of cold water, then
put your fish in and move the kettle to the front. Just as
soon as the water comes to a boil, place the kettle where the
contents will just bubble. Let it cook in this way for half an
hour. When cooked, drain thoroughly and serve with Hollan-
daise or any sauce suitable for the fish.
Baked Red Snapper, with Forcemeat
Select a red snapper weighing about five pounds. Cut off
the fins, scale it, and prepare it for baking. Stuff it with the
following mixture : One pint of medium-sized oysters, chopped
very fine, one-half cup of powdered cracker crumbs, one gener-
ons tablespoonful of butter, one-quarter of a teaspoonful of
white pepper, one-half teaspoonful of onion juice, one teaspoon-
ful of salt, and one teaspoonful of finely chopped parsley✪ Baked Red Snapper with Forcemeat. Mix
t<^ther thoroughly. Rub the fish inside and out with one
tablespoonful of salt. When it is stuffed, sew up the opening
and place it on a buttered sheet of tin. Place the tin in a pan
with about a pint of boiling water and bake in hot oven for
about one hour.
Have the following sauce prepared to baste the fish with :
Heat two tablespoonfuls of butter, then add two tablespoonf uls
of flour. Stir until it is brown. Then gradually add one pint
of cold water. Let this boli for five minutes and keep it hot.
Pour about one-quarter of this sauce over the fish. Dredge
it with salt, pepper, and a little flour. Repeat this in ten
n
110 JfjRS. 8SELY'8 COOK BOOK
Page 62 · 4 recipe records on this page
Presented as published in 1902. 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
Broiled Pompano with Lobster
Select a fresh pompano, clean and wash it, and having removed the head and tail, reserve them for future use. Split the fish as for broiling and remove the bone. Boil a small lobster weighing about one and a half pounds. When cool remove the meat, saving the coral. Pound the meat in a mortar and rub it through a puree sieve. Mix it with a small cup of cream sauce, two well-beaten eggs, one tablespoonful of flour. Season with salt, white pepper, and if desired a dash of nutmeg. Lastly, stir in a small cup of cream and a tablespoonful of Sherry. Mix thoroughly. Lay the split pompano in a pan, skin side down, and on each half smoothly spread the lobster forcemeat. Garnish the fish with truffles cut in fancy shapes, finely chopped truffles, hard-boiled eggs, — the whites and yolks chopped separately, — and the coral of the lobster cut in strips. Pour a little salted water in the pan, cover the fish with buttered paper, and steam in hot oven for half an hour. When done, place on a hot dish on a bed of green celery cut in strips like grass. Decorate the head and tail and replace on fish. Put a few shrimps around the dish, on the celery, and serve with a shrimp sauce. Basa may be served in this way. The fish, when prettily garnished, is very pleasing at serving time.
FISH, OYSTERS, LOBSTERS, TERRAPIN 109
Boiled Red Snapper
Clean and scale a fresh red snapper which will weigh about five or six pounds. Wash it in cold water. Have as much water in the kettle as will cover your fish. Add vinegar, salt, and lemon juice. To four quarts of water add one and a half tablespoons of lemon juice, two tablespoons of salt, and one tablespoon of vinegar. When the water comes to a boil, push it to the back of the range. Add a pint of cold water, then put your fish in and move the kettle to the front. Just as soon as the water comes to a boil, place the kettle where the contents will just bubble. Let it cook in this way for half an hour. When cooked, drain thoroughly and serve with Hollandaise or any sauce suitable for the fish.
Baked Red Snapper, with Forcemeat
Select a red snapper weighing about five pounds. Cut off the fins, scale it, and prepare it for baking. Stuff it with the following mixture : One pint of medium-sized oysters, chopped very fine, one-half cup of powdered cracker crumbs, one generons tablespoonful of butter, one-quarter of a teaspoonful of white pepper, one-half teaspoonful of onion juice, one teaspoonful of salt, and one teaspoonful of finely chopped parsley. Mix together thoroughly. Rub the fish inside and out with one tablespoonful of salt. When it is stuffed, sew up the opening and place it on a buttered sheet of tin. Place the tin in a pan with about a pint of boiling water and bake in hot oven for about one hour.
Have the following sauce prepared to baste the fish with : Heat two tablespoonfuls of butter, then add two tablespoonf uls of flour. Stir until it is brown. Then gradually add one pint of cold water. Let this boli for five minutes and keep it hot. Pour about one-quarter of this sauce over the fish. Dredge it with salt, pepper, and a little flour. Repeat this in ten
n
110 JfjRS. 8SELY'8 COOK BOOK
Records on this page
Pompano Fillets à la DuchesseBroiled Pompano with LobsterBoiled Red SnapperBaked Red Snapper with Forcemeat