86. MOKI AND TOMATO— NEW ZEALAND Cut a pound and a half of moki (or substitute halibut) in nice pieces ; slice an onion very fine and fry, without browning, in a tablespoon of butter, then add four sliced tomatoes and sprinkle with a tablespoon of flour, a little salt, white pepper and cayenne✪ MOKI AND TOMATO— NEW ZEALAND. Simmer until soft, then lay the fish on top, cover and cook very gently until they are done. Remove the fish to a hot dish, pass the sauce through a sieve, heat again and pour over the fish. 87. ROCK COD AND CABBAGE A LA LORRAINE Cut a young cabbage in quarters, remove the core and boil rapidly for ten minutes, then drain. Remove the head and bones from a fine cod and cut into small portions. Spread a layer of cabbage, chopped slightly, in a casserole and cover with a layer of fish. Season with salt and pepper and repeat until the dish is full with the cabbage for the last layer. Pour over all a half cup of stock and a large piece of butter✪ ROCK COD AND CABBAGE A LA LORRAINE. Cover tightly and bake for an hour. Serve in the same dish. 88. SALMON, PICKLED— ENGLISH Boil two pounds of salmon in court bouillon✪ SALMON, PICKLED— ENGLISH (No. 122) ; drain, remove skin and place in a deep dish. Strain the broth over the salmon, cover closely and let stand over night. Serve for breakfast or luncheon. 89. SANDABS AUX FINES HERBES Place six sandabs side by side on a shallow earthen dish, dark side down. Smear over with a tablespoon each of flour and butter melted together and pour over a gill of white wine. Chop fine a medium onion, shallot, chives and pars- ley and two tablespoons of chopped dried mushrooms, which have soaked in a cup of boiling water for an hour. Fry all of these in a tablespoon of butter a few moments ; add half a cup of the mushroom water, salt, paprika ; pour it over the fish, cover closely with paper and bake for fifteen min- utes in a moderate oven. Serve in the same dish. 36 FISH AND SHELL FISH 90. SARDINES AND CHILE PEPPERS Prepare six long green peppers as in No. 266. Remove the head and bones from a dozen sardines ; mash to a paste with two tablespoons of bread crumbs and the same of grated Parmesan✪ SARDINES AND CHILE PEPPERS. Fill the peppers, dip in batter (No. 446), fry in deep lard and drain. 91. SHAD, BAKED— GERMAN Pass a cup of stale bread crumbs through a sieve and spread on an earthen platter. Place on top a boned shad, seasoned inside with salt and pepper. Dot over with bits of butter, a spoonful of thick sour cream and two table- spoons of grated Swiss cheese. Bake about twenty minutes in a hot oven, basting from time to time with sour cream, until a cupful has been used, seasoning each time ; then pour over half a cupful of sour cream✪ SHAD, BAKED— GERMAN and when very hot, sprinkle with capers and serve. 92. SOLE A LA LAGUNITAS Spread a cup or more of creamed onions, slightly chopped, on a baking dish and place on them, in a row, a pound of filets of sole. Sprinkle with salt, pepper and grated cheese ; then cover all with a generous cup of cream sauce (No. 123), flavored with a teaspoon of chile powder. Sprinkle liberally with more cheese and then with crumbs✪ SOLE A LA LAGUNITAS and bake for twenty minutes. 93. SOLE NEAPOLITAN Place a fine sole, dark side down, on a greased earthen platter. Cover with a pint of Italian sauce (No. 132), to which half a cup of shrimps, or mussels, has been added; sprinkle plentifully with bread crumbs✪ SOLE NEAPOLITAN and bake in a mod- erate oven for about twenty minutes.

AI-modernized reading of the original text

86. MOKI AND TOMATO— NEW ZEALAND Cut a pound and a half of moki (or substitute halibut) in nice pieces ; slice an onion very fine and fry, without browning, in a tablespoon of butter, then add four sliced tomatoes and sprinkle with a tablespoon of flour, a little salt, white pepper and cayenne. Simmer until soft, then lay the fish on top, cover and cook very gently until they are done. Remove the fish to a hot dish, pass the sauce through a sieve, heat again and pour over the fish. 87. ROCK COD AND CABBAGE A LA LORRAINE Cut a young cabbage in quarters, remove the core and boil rapidly for ten minutes, then drain. Remove the head and bones from a fine cod and cut into small portions. Spread a layer of cabbage, chopped slightly, in a casserole and cover with a layer of fish. Season with salt and pepper and repeat until the dish is full with the cabbage for the last layer. Pour over all a half cup of stock and a large piece of butter. Cover tightly and bake for an hour. Serve in the same dish. 88. SALMON, PICKLED— ENGLISH Boil two pounds of salmon in court bouillon (No. 122) ; drain, remove skin and place in a deep dish. Strain the broth over the salmon, cover closely and let stand over night. Serve for breakfast or luncheon. 89. SANDABS AUX FINES HERBES Place six sandabs side by side on a shallow earthen dish, dark side down. Smear over with a tablespoon each of flour and butter melted together and pour over a gill of white wine. Chop fine a medium onion, shallot, chives and parsley and two tablespoons of chopped dried mushrooms, which have soaked in a cup of boiling water for an hour. Fry all of these in a tablespoon of butter a few moments ; add half a cup of the mushroom water, salt, paprika ; pour it over the fish, cover closely with paper and bake for fifteen minutes in a moderate oven. Serve in the same dish. 90. SARDINES AND CHILE PEPPERS Prepare six long green peppers as in No. 266. Remove the head and bones from a dozen sardines ; mash to a paste with two tablespoons of bread crumbs and the same of grated Parmesan. Fill the peppers, dip in batter (No. 446), fry in deep lard and drain. 91. SHAD, BAKED— GERMAN Pass a cup of stale bread crumbs through a sieve and spread on an earthen platter. Place on top a boned shad, seasoned inside with salt and pepper. Dot over with bits of butter, a spoonful of thick sour cream and two tablespoons of grated Swiss cheese. Bake about twenty minutes in a hot oven, basting from time to time with sour cream, until a cupful has been used, seasoning each time ; then pour over half a cupful of sour cream and when very hot, sprinkle with capers and serve. 92. SOLE A LA LAGUNITAS Spread a cup or more of creamed onions, slightly chopped, on a baking dish and place on them, in a row, a pound of filets of sole. Sprinkle with salt, pepper and grated cheese ; then cover all with a generous cup of cream sauce (No. 123), flavored with a teaspoon of chile powder. Sprinkle liberally with more cheese and then with crumbs and bake for twenty minutes. 93. SOLE NEAPOLITAN Place a fine sole, dark side down, on a greased earthen platter. Cover with a pint of Italian sauce (No. 132), to which half a cup of shrimps, or mussels, has been added; sprinkle plentifully with bread crumbs and bake in a moderate oven for about twenty minutes.

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MOKI AND TOMATO— NEW ZEALANDSANDABS AUX FINES HERBESROCK COD AND CABBAGE A LA LORRAINESALMON, PICKLED— ENGLISHSARDINES AND CHILE PEPPERSSHAD, BAKED— GERMANSOLE A LA LAGUNITASSOLE NEAPOLITAN

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