Practical gastronomy and culinary dictionary

Wash and wipe the fish well, cut it into thick slices or leave whole, place it in a stewpan, season with pepper and salt, and add Veloute sauce, white wine, stock, chopped shallots, and bouquet garni. Set it to simmer slowly until the fish is done, baste occasionally. Put the fish on a dish and keep warm. Reduce the sauce until you obtain the desired consistency. Remove the herbs, add the yolks of eggs, work in the butter, and pass through a cloth. Return to a smaller stew- pan, add the anchovy paste, chopped parsley, and capers, stir a few minutes over the fire, and pour over the fish. 327. Limandes en Souchet (Souchet of Flounders). — 4 to 6 flounders, 2 small onions, 1 bouquet garni, No. 3, ^ carrot, ^ turnip, 1 slice of parsnip, 10 pepper- corns, fish stock or water, salt, parsley. Thinly cut brown bread and butter, i lemon. Trim the fish, and place them in a saute-pan, season with a good pinch of salt, add the onions cut in slices, the bouquet of herbs, and peppercorns, cover with stock or water, allow it to boil, and let simmer slowly for about ten minutes. Cut the carrot, turnip,, and parsnip into fine strips (julienne shapes), and cook till tender in fish stock or salted water. Take up the flounders, dish up neatly on a deep entree dish. Strain the liquor, and if found cloudy clarify with raw white of egg. Blanch and chop a little parsley, strain the 462 EECHERCHE COOKERY. vegetable, add it to the fish Uquor, pour this over the fish, sprinkle over with parsley. Garnish with a few thin slices of lemon, and serve with brown bread and butter, which is handed round along with the fish. Note. — Soles and almost any white fish may be served as souchet. A souchet is usually served in hot soup-plates ; one small flounder or half a large one is reckoned as one portion. 328. Cabillaud Eecrepi Bouilli. — Procure about 2 J lb. of crimped cod (middle cut), wipe it with a cloth, place in a fish-kettle, cover completely with cold water, season with a small handful of salt, add a medium-sized sliced onion, one clove, a few pepper- corns, and half a wineglassful of French wine vinegar. Let it come to the boil quickly, and allow it to simmer very gently for about five minutes, when the fish will be sufficiently cooked. Drain it well, dish up on a folded napkin, and serve on a hot dish with a suitable sauce. 329. Cabillaud a la Maltaise.— About 2| lbs. cod- fish (middle cut), i pint Veloute sauce (No. 169), 1 gill white wine, 2 small shallots (chopped fine), 1 gill white stock, 2 oz. butter, 2 yolks of eggs, 1 teaspoonful an- chovy paste, 2 teaspoonfuls capers, 1 teaspoonful chopped parsley, a small bunch parsley and herbs (bouquet), No. 3. "Wash and wipe the fish well, place it in a stewpan, season with pepper and salt, and add Veloute sauce, white wine, stock, chopped shallots, and bouquet garni. Set it to simmer slowly until the fish is done ; baste occasionally. Put the fish on a dish and keep warm. Eeduce the sauce until you obtain the desired con- sistency. Remove the herbs, add the yolks of eggs, work in the butter, and pass through a cloth. Return to a smaller stewpan, add the anchovy paste, chopped parsley, and capers ; stir a few minutes over the fire, and pour over the fish. 330. Cabillaud Frit a I'lndienne (Fried Cod, Indian style). — About IJ lb. cod (middle cut of tail end), 2 eggs,