Cabillaud frit a VIndienne (Fried Cod, Indian Style)

Ingredients

• About 1 lb. cod (middle cut of tail end)
• 2 eggs
• 3 French gherkins
• ½ lemon
• 2 tablespoonfuls piccalilli
• bread-crumbs
• frying-fat
• salt
• cayenne

Method

1. 1

   Cut the fish into five or six neat scollops about half an inch thick.

2. 2

   Season with salt and a little cayenne, beat up one egg, boil the other till hard, dip the slices of fish in egg, cover well with bread-crumbs, and fry in hot fat a golden colour; drain and dish up.

3. 3

   In the meantime prepare a garnish consisting of gherkins, hard-boiled white of egg, and piccalilli, all cut up into Julienne strips.

4. 4

   Warm up in a little butter, moisten with fish stock, garnish the dish tastefully with alternate groups of the above and fanciful-cut slices of lemon.

5. 5

   Send to table with sauce Indienne (No.

6. 6

   261).

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 169. The excerpt below is the record exactly as published.

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. 523. Filets de Barbue ci la Grand Due. — Remove the dark skin of one good-sized brill, fillet it, and cut each fillet into neat pieces of convenient size ; trim them neatly. Place them in a large earthenware dish, season with pepper and salt, sprinkle with a few drops of lemon-juice, two tablespoonfuls of sweet oil, and a dessert- spoonful of finely chopped parsley and chives. Allow the fillets to soak for at least one hour. Have ready some well reduced veloutee sauce (No. 206), let it cool a little, then dip each fillet in the sauce so as to well mask them. When the sauce has set, cover with fine bread-crumbs, then dip in beaten egg and crumb again. Shape and smooth the fillets. Dissolve two ounces of butter in a saute-pan, place the fillets in it, and fry over a quick fire ; as each side acquires a light-brown colour turn carefully with the blade of a knife so as to allow the other side to colour. Drain the fillets on a cloth, dish them up in a circular row on a round dish, and keep hot. Warm up a gill of veloutee sauce, add a dessertspoonful of finely grated horseradish, a tablespoonful of well reduced tomato pulp, and a tablespoonful of cream ; when hot add a dozen cleaned and blanched mussels and a few bearded oysters, let these get thoroughly hot, but do not let the sauce boil again. Put the garniture in the centre of the dish, sprinkle with a little chopped parsley, and pour the sauce round the base of the dish. When brill is not. obtainable, 'plaice or turbot may be substituted. 524. Filets de Barbue a la Madeleine (. Fillets of Brill, Madeleine Style). — 1 brill, \ lb. whiting forcemeat (No. 400), 1 tea- spoonful finely chopped green herbs, £ oz. butter, seasoning, ^ gill rich white stock, 1 egg, “ panurette ” for crumbing, frying -fat, fried parsley. Sauce Marseillaise (No. 274). Fillet the brill, remove the skin, flatten the thick ends of the fillets and cut into eight to ten neat oblong pieces of even size. Season and cover one side of each with fish forcemeat mixed with the herbs ; DRESSED FISH AND FISH ENTREES (HOT) 223 roll up and place them in buttered paupiette rings, range them in a buttered saute-pan containing the white stock (the latter must be well flavoured; otherwise add a small mirepoix). Cover with a buttered paper and cook for about fifteen minutes in the oven. When done, take up, let them cool a little and then remove the rings. Dip each paupiette in beaten egg and roll in panurette or brown crumbs. Fry in deep fat a golden colour, drain, dish up in a circle on a hot dish, garnish with fried parsley, placed in the centre of the dish, and send to table with a boat of hot Marseillaise sauce. 525. JBarbue bvaisee a VAmiral. — Cut the fins and tail off a good-sized brill, or large plaice, if the former is not obtainable, place it on a bed of vegetables (mirepoix) in a turbot kettle, dark skin down- wards. Moisten with half a pint of Chablis wine and white stock, season with salt, cover and braise over the fire till tender. Prepare twelve large oysters and twelve mussels, beard the oysters, egg and crumb them in white bread-crumbs, and fry them in deep fat ; egg and crumb the mussels in red bread-crumbs (panurette), and fry likewise. Take up the fish, place it on a dish, arrange the oysters and mussels alternately round the sides, sauce over with a nicely flavoured cardinal sauce. Put a group of round potatoes (pommes Parisiennes, fried) on each end of the dish, and decorate the centre of the fish with thin slices of truffles and lemon ; serve with a boat of cardinal sauce (No. 218). 526. Cabillaud frit a VIndienne ( Fried God, Indian Style). — About lb. cod (middle cut of tail end), 2 eggs, 3 French gherkins, ^ lemon, 2 tablespoonfuls piccalilli, bread-crumbs, frying- fat, salt, cayenne

Cook this with the app: pantry check, scaling, and the assistant.