Cut any firm white fish into neat portions and fry slightly
in butter, then place on a baking dish. Add to a cup of
cream sauce (No. 123) two tablespoons of cream and two
of sherry beaten with the yolks of an egg. Season with a
teaspoon of onion juice and chopped chives, salt and pap-
rika. Pour over the fish, sprinkle well with grated par-
mesan, then with crumbs and brown in oven.
32 FISH AND SHELL FISH
75. FISH GLACE
Cover a two-pound piece of salmon or halibut with a
court bouillon (No. 122) and cook in a moderate oven until
done. Drain, remove skin and cool. Soak a half package
of gelatine in a little cold water, then dissolve it in a cup
of the strained fish broth, cool and just before it sets,
spread over the fish. Chill, then cover all with sauce made
of half a cup of mayonnaise, beaten with half a cup of
whipped cream and half a tablespoon of dissolved gelatine.
Just before spreading add two chopped and drained cu-
cumbers. Garnish with egg and pimientos.
76. FISH— GRECIAN
Cut a pound and a half of any firm white fish into neat
portions. Chop an onion, a quarter of a pound each of
spinach and chevril and a half a clove of garlic very fine,
and simmer in a little butter, or olive oil, until cooked.
Add a cup of canned or fresh tomatoes, paprika and salt,
and turn into a casserole. Lay the fish on top and barely
cover \vith water. Place a buttered pepper over it and then
the cover and bake for about twenty minutes. Serve hot
or cold.
77. FISH MOULTEE— JAVANESE
Cut a pound and a half of white fish -into pieces and fry
in a little butter and a tablespoon of tumeric. Remove the
fish and stir in a dessert spoon of flour, then add half a cup
•of hot water and (when it boils), two green chiles (with-
out seed), and a piece of green ginger cut in slices. Simmer
for a few moments, then add the cream of a cocoanut (No.
118) and the fish and cook slowly until well blended. Add
salt to taste and serve with rice.
78. FISH A LA PROVENCALS— FRENCH
Clean, wipe dry and cut into two-inch slices any kind of
fish. Pour a half cup of olive oil into a casserole ; add a table-
spoon each of chopped parsley, shallot, chives and a shav-
ing of garlic and bring to the boiling point. Sprinkle the
fish with ground allspice and mace and a pinch of saffron.
Toss all in the oil for a few moments, then add salt, paprika
and a cup of boiling water and stew slowly until done. Beat
FISH AND SHELL FISH 33
the yolks of two eggs with the juice of a lemon, .pour some
of the fish broth into it, then stir all into the stew and
as soon as it thickens slightly, serve in the same dish.
79. FISH STEW— DANISH
Cut two pounds of firm white fish into portions, and stand
in court bouillon (No. 122) for an hour or more; then drain
and fry in butter for five minutes. Remove to a saucepan
and pour over it a sauce made of a cup of the strained court
bouillon and one of sour cream thickened with a spoonful of
flour. Simmer the fish in this until cooked.
80. FISH STEW— GERMAN
Page 15
Presented as published in 1915. 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
Cut any firm white fish into neat portions and fry slightly in butter, then place on a baking dish. Add to a cup of cream sauce (No. 123) two tablespoons of cream and two of sherry beaten with the yolks of an egg. Season with a teaspoon of onion juice and chopped chives, salt and paprika. Pour over the fish, sprinkle well with grated parmesan, then with crumbs and brown in oven.
75. FISH GLACE
Cover a two-pound piece of salmon or halibut with a court bouillon (No. 122) and cook in a moderate oven until done. Drain, remove skin and cool. Soak a half package of gelatine in a little cold water, then dissolve it in a cup of the strained fish broth, cool and just before it sets, spread over the fish. Chill, then cover all with sauce made of half a cup of mayonnaise, beaten with half a cup of whipped cream and half a tablespoon of dissolved gelatine. Just before spreading add two chopped and drained cucumbers. Garnish with egg and pimientos.
76. FISH— GRECIAN
Cut a pound and a half of any firm white fish into neat portions. Chop an onion, a quarter of a pound each of spinach and chevril and a half a clove of garlic very fine, and simmer in a little butter, or olive oil, until cooked. Add a cup of canned or fresh tomatoes, paprika and salt, and turn into a casserole. Lay the fish on top and barely cover with water. Place a buttered pepper over it and then the cover and bake for about twenty minutes. Serve hot or cold.
77. FISH MOULTEE— JAVANESE
Cut a pound and a half of white fish -into pieces and fry in a little butter and a tablespoon of tumeric. Remove the fish and stir in a dessert spoon of flour, then add half a cup •of hot water and (when it boils), two green chiles (without seed), and a piece of green ginger cut in slices. Simmer for a few moments, then add the cream of a cocoanut (No. 118) and the fish and cook slowly until well blended. Add salt to taste and serve with rice.
78. FISH A LA PROVENCALS— FRENCH
Clean, wipe dry and cut into two-inch slices any kind of fish. Pour a half cup of olive oil into a casserole ; add a tablespoon each of chopped parsley, shallot, chives and a shaving of garlic and bring to the boiling point. Sprinkle the fish with ground allspice and mace and a pinch of saffron. Toss all in the oil for a few moments, then add salt, paprika and a cup of boiling water and stew slowly until done. Beat
the yolks of two eggs with the juice of a lemon, .pour some of the fish broth into it, then stir all into the stew and as soon as it thickens slightly, serve in the same dish.
79. FISH STEW— DANISH
Cut two pounds of firm white fish into portions, and stand in court bouillon (No. 122) for an hour or more; then drain and fry in butter for five minutes. Remove to a saucepan and pour over it a sauce made of a cup of the strained court bouillon and one of sour cream thickened with a spoonful of flour. Simmer the fish in this until cooked.
80. FISH STEW— GERMAN