Slice a large onion and fry in two or three tablespoons of
olive oil until transparent; add two pounds of any firm
white fish, cut in pieces ; cover and simmer about twenty
minutes, shaking the pan occasionally. Beat until creamy
the yolks of eight eggs; add the juice of two lemons and a
tablespoon of vinegar. Stir into this very slowly some of
the hot fish broth and a tablespoon of finely chopped parsley.
Pour over the fish and cook until the sauce thickens. Be
careful not to let it boil or it will curdle. Season with salt
and cayenne.
81. FISH AND TOMATO— JAPANESE
Fry a two-pound white fish in peanut oil (or substitute
olive oil) ; mix four firm tomatoes, cut in slices, with a fresh
ginger root, a green pepper (without the seed) and an onion,
all chopped fine. Season with salt and a pinch of sugar
and Japanese Soy to taste. Simmer about five minutes and
pour over the hot fish.
82. HALIBUT PUDDING— NORWEGIAN
Cut two pounds of halibut (or any firm fish) free
from skin and bones, into small pieces, run through a chop-
per, then pound to a paste. Beat the whites of three eggs
stiff, also a cup of double cream. Season the fish pulp with
salt, cayenne and a teaspoon of onion juice and add a cup
of chopped blanched almonds and four tablespoons of cap-
ers (these can be omitted). Fold in the egg and cream and
34 FISH AND SHELL FISH
pour into a greased mould. Cover tightly, set it in a pan
of hot water and bake for forty minutes in a hot oven.
Serve with Dutch sauce (No. 126).
83. HERRINGS IN JELLY— DUTCH
Remove the heads and fins from six herrings and clean.
Cover them with boiling court bouillon (No. 122), cook until
done, then remove carefully and drain. Boil the liquid rapid-
ly for twenty minutes, then strain through a cloth. Soak a
tablespoon of granulated gelatine in a quarter of a cup of
cold water for a few minutes, then dissolve it in the hot
liquid and cool. Slit the fish down the back, remove the
back bones and fill with a macedoine of cooked carrots and
beans, chopped, and peas, moistened with French dressing.
Arrange the fish on a deep serving dish, pour the jelly over
and place on ice.
84. HERRING ROLLS
Stand six fresh herrings in a court bouillon (No. 122) for
an hour. Drain, remove heads and tails and split length-
wise ; then remove back bones. Pound the roe and milt
with a teaspoon each of grated onion, chopped parsley,
pickles, capers and a tablespoon of bread crumbs. Spread
on the herrings, roll up tightly and fasten with wooden
tooth-picks. Place closely together in a baking pan and
pour over them a half cup of court bouillon✪ HERRING ROLLS, cover and bake
for fifteen minutes. Serve cold with salad.
85. MATELOTE OF FISH— FRENCH
Use two or three kinds of fish and either a small lobster,
a crab or a dozen oysters to two pounds of fish cut in thick
pieces. Brown twenty button onions, peeled and scalded
well, in four tablespoons of butter; add three tablespoons of
flour, salt and pepper and stir for several minutes, then add
half a cup of mushrooms, stewed in a little butter, juice
of half a lemon, a pint of claret, a kitchen bouquet, a bit of
garlic and a pint of broth. Cover and simmer for twenty
minutes ; add a teaspoon of sugar✪ MATELOTE OF FISH— FRENCH, the fish and cook for
fifteen minutes more, adding the shell-fish a few minutes be-
fore serving. Pour over thick pieces of toasted French
bread.
FISH AND SHELL FISH 35
Page 16 · 3 recipe records on this page
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
Slice a large onion and fry in two or three tablespoons of olive oil until transparent; add two pounds of any firm white fish, cut in pieces ; cover and simmer about twenty minutes, shaking the pan occasionally. Beat until creamy the yolks of eight eggs; add the juice of two lemons and a tablespoon of vinegar. Stir into this very slowly some of the hot fish broth and a tablespoon of finely chopped parsley. Pour over the fish and cook until the sauce thickens. Be careful not to let it boil or it will curdle. Season with salt and cayenne.
81. FISH AND TOMATO— JAPANESE
Fry a two-pound white fish in peanut oil (or substitute olive oil) ; mix four firm tomatoes, cut in slices, with a fresh ginger root, a green pepper (without the seed) and an onion, all chopped fine. Season with salt and a pinch of sugar and Japanese Soy to taste. Simmer about five minutes and pour over the hot fish.
82. HALIBUT PUDDING— NORWEGIAN
Cut two pounds of halibut (or any firm fish) free from skin and bones, into small pieces, run through a chopper, then pound to a paste. Beat the whites of three eggs stiff, also a cup of double cream. Season the fish pulp with salt, cayenne and a teaspoon of onion juice and add a cup of chopped blanched almonds and four tablespoons of capers (these can be omitted). Fold in the egg and cream and
pour into a greased mould. Cover tightly, set it in a pan of hot water and bake for forty minutes in a hot oven. Serve with Dutch sauce (No. 126).
83. HERRINGS IN JELLY— DUTCH
Remove the heads and fins from six herrings and clean. Cover them with boiling court bouillon (No. 122), cook until done, then remove carefully and drain. Boil the liquid rapidly for twenty minutes, then strain through a cloth. Soak a tablespoon of granulated gelatine in a quarter of a cup of cold water for a few minutes, then dissolve it in the hot liquid and cool. Slit the fish down the back, remove the back bones and fill with a macedoine of cooked carrots and beans, chopped, and peas, moistened with French dressing. Arrange the fish on a deep serving dish, pour the jelly over and place on ice.
84. HERRING ROLLS
Stand six fresh herrings in a court bouillon (No. 122) for an hour. Drain, remove heads and tails and split lengthwise ; then remove back bones. Pound the roe and milt with a teaspoon each of grated onion, chopped parsley, pickles, capers and a tablespoon of bread crumbs. Spread on the herrings, roll up tightly and fasten with wooden tooth-picks. Place closely together in a baking pan and pour over them a half cup of court bouillon, cover and bake for fifteen minutes. Serve cold with salad.
85. MATELOTE OF FISH— FRENCH
Use two or three kinds of fish and either a small lobster, a crab or a dozen oysters to two pounds of fish cut in thick pieces. Brown twenty button onions, peeled and scalded well, in four tablespoons of butter; add three tablespoons of flour, salt and pepper and stir for several minutes, then add half a cup of mushrooms, stewed in a little butter, juice of half a lemon, a pint of claret, a kitchen bouquet, a bit of garlic and a pint of broth. Cover and simmer for twenty minutes ; add a teaspoon of sugar, the fish and cook for fifteen minutes more, adding the shell-fish a few minutes before serving. Pour over thick pieces of toasted French bread.
Records on this page
HERRING ROLLSHERRINGS IN JELLY— DUTCHMATELOTE OF FISH— FRENCH