Practical household cookery

n the dish, and serve. 407. COD A LTNDIENNE. Trim some pieces of cod in the shape of thick fillets, place these in a sauté-pan well buttered; moisten with some Indian curry sauce (No. 185) prepared for the pur* pose ; cover the saut^-pan with its lid and set on a sharp lire to hoil for about twenty minutes; then dish up the fillets in the form of a circle, overlaying each other, pass the sauce through a tammy, pour it over the fish, and serve. . 408. COD A LA GENOISE. Prepare some slices of cod as in the previous number, put these in a nicely oiled sauté-pan and moisten with a pint of Genoise sauce (No. 207); cover the pan and simmer on a brisk fire for twenty minutes; after which, dish up the fish as described in the foregoing, pour the sauce over, and serva 409. COD A LA CRÈME, AU GRATIN. Prepare the pieces of cod left from the previous day's \ dinner, in a manner similar to the turbot au gratin (No. 401). 410. COD IN COQUILLES. Cod can also be served in coquilles, croquets, and mayonnaise (for which see Nos. 324, 326, and 396 respectively). 411. SALT COD. EGG SAUCE. Salt cod should be soaked in running water, for at least twelve hours previous to being cooked. If this cannot le obtained, cover the piece of salt fish intended for cooking with warm water, and let it soak for six hours; after which, soak it for another six hours in cold water, taking care to change the water at least three times ; then put it in a saucepan with plenty of cold water, boil for six or seven minutes; drain well; dish up, and garnish with plain boiled potatoes, and send to the table with some Egg sauce (No. 182) in a sauce-boat apart. Note. — Salt cod steeped and boiled, as in the preceding number, can also be served with melted butter, maltre d'hdtel, or black butter. Kbmarks on Sturgbox. The sturgeon is generally found at the mouths of large rivers in the different seas of Europe, and used to be very highly appreciated by our ancestors; in fact, by an Act passed in the reign of Edward II. (which, I am informed, has never been repealed) that fish was called " Royal,'' and only allowed to be served on the table of that monarch, and forbidden to appear on any other. Amongst the Romans, at their feasts, the sturgeon was decorated with garlands and wreaths, and used to be carried to the tables of Consuls and Emperors by the chiefs and nobles of their Court, to the sound of music. The flesh of the sturgeon differs much in colour and taste, but a good cook can almost turn it at will into fisli, meat, or poultry. Caviare, composed of the roe of sturgeon, is very much relished, especially by the Russians, as a hors-d'oeuvre, or side dish, and by them it is preserved, and exported, on a large scale to all parts of Europe. 412. STURGEON A LA VENITIENNEL Take the half of a small sturgeon, the head -part in preference, and boil it in " Court Bouillon *' (No. 392) for about two hours, with the fish-kettle covered ; then drain and skim it, put the fish in a deep-baking dish with a pint of Genoise sauce (No. 207), let it simmer for ten minutes, taking care to often baste the fish with the sauce during that time; after which, dish it up, add to the sauce about a dozen small onions and a handful of mushrooms previously blanched and glazed in broth, together with an ounce of anchovy butter; mix this well on the fire, pour it over the fish, and 4IS. STUR6B0N A L'AMGLAISB.