parsley. Season the fish with salt, pepper, and ginger, and stuff
with whole oysters, shrimps, and mushrooms. Cover with a layer
of bread-crumbs, parsley, and butter, add half a wineglassful of
white wine, and bake until done.
SOLE AU GRATIN--III
Put the prepared fish into a buttered baking-dish, season with
salt and pepper, sprinkle with minced parsley, add enough white
wine to keep from burning, and bake. Take up carefully, cover with
Italian Sauce, sprinkle thickly with crumbs, and brown in the oven.
SOLE AU GRATIN--IV
Cook together in butter a chopped onion,
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half a dozen mushrooms, a tablespoonful of minced parsley, and
a bean of garlic, with salt and pepper to season. Spread on the
bottom of a buttered baking-dish and lay the seasoned fillets upon
it. Add half a wineglassful of white wine and bake for five minutes.
Cover with fresh mushrooms, pour over a cupful of Spanish Sauce,
sprinkle with crumbs, dot with butter, and brown in the oven. Squeeze
the juice of half a lemon over it and serve.
STEWED SOLES WITH OYSTER SAUCE
Soak the fish for two hours in seasoned vinegar and simmer until
done in salted and acidulated water. Serve with Oyster Sauce.
FILLETS OF SOLE WITH ANCHOVIES
Fry the fillets in olive-oil, seasoning with salt and pepper, cool,
and cut into small pieces. Add four anchovies cut into small bits,
pour over a French dressing and serve with toasted crackers.
FILLETS OF SOLE IN CASES
Fry in butter one cupful of chopped mushrooms, two tablespoonfuls
of chopped onion, and one tablespoonful of minced parsley, seasoning
with pepper and salt. Cut the soles in fillets, spread with the
[Page 396]
mixture, tie with thread, put into a buttered pan, cover, and bake.
Put each fillet into a small paper case, fill with Cream Sauce, lay
a mushroom on the top of each, and serve.
FILLETS OF SOLE WITH FINE HERBS
Prepare according to directions given for Fillets of Sale à la
Joinville--II, adding to the sauce a chopped onion and two shallots
browned in butter, with twice the quantity of chopped mushrooms,
and a bean of garlic. Season with salt, pepper, and minced parsley.
SOLES WITH FINE HERBS
Trim the fish and put into a buttered baking-pan, sprinkling with
chopped mushrooms, parsley, and grated onion. Season with salt,
pepper, and grated nutmeg, add enough white wine to keep from burning,
cover with buttered paper, and bake. Take up the fish and add the
drained liquid to a cupful of Allemande Sauce and reheat. Take
from the fire, add a tablespoonful of butter, the juice of half
a lemon, and a teaspoonful of minced parsley. Pour over the fish
and serve.
FILLETS OF SOLE WITH MUSHROOMS
Bake the fillets for ten minutes and cool.
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Cook together one tablespoonful each of butter and flour, add half
a cupful of stock and half a cupful of cream. Cook until thick,
stirring constantly. Add a pound of fresh mushrooms chopped fine
and simmer until the mushrooms are cooked. Cool the mushroom mixture
and spread upon the fillets. Set the baking-pan into another of
hot water, reheat in the oven, and serve with Hollandaise Sauce.
FILLETS OF SOLE WITH OYSTERS
Fry the fillets in butter and cover with Allemande Sauce to which
chopped cooked oysters have been added.
FILLETS OF SOLE WITH RAVIGOTE SAUCE
Fry the fillets in seasoned butter, adding a little lemon-juice
when done. Pour over Ravigote Sauce and serve.
FILLETS OF SOLE IN TURBANS
Put the bones and trimmings cut from fillets of sole in cold water
to cover, simmer for half an hour, strain, and add a pinch of salt
to the liquid. When it boils, put in the fillets rolled up, and
fastened with a toothpick. Simmer for ten minutes and prepare
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a Cream Sauce, using for liquid half fish stock and half milk or
cream. Pour over the fish and serve.
FILLETS OF SOLE WITH WINE
Butter a baking-pan, lay the fillets in it, season with salt and
pepper, and spread with butter. Add half a cupful of white wine,
cover with buttered paper, and bake for five or ten minutes. Take
up the fish carefully and add to the liquid a teaspoonful each
of butter and flour cooked together. Take from the fire, add the
yolk of two eggs, beaten smooth with half a cupful of cream; pour
over the fish and serve.
ROLLED FILLETS OF SOLE
Beat together until smooth two tablespoonfuls of anchovy paste, a
teaspoonful of lemon-juice, a pinch of mustard, a dash of cayenne,
and two tablespoonfuls of fresh butter. Spread long narrow fillets
of sole with the butter, roll and fasten with wooden tooth-picks.
Sprinkle with salt, pepper, and lemon-juice, and bake, wrapping in
buttered paper if desired. These fillets may be fried in butter
with parsley and onions, or dipped in egg and crumbs, and fried
in deep fat, or cooked with wine and lemon-juice in stock made
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from the bone and trimmings, and served with the strained stock
thickened with butter and flour cooked together.
STUFFED FILLETS OF SOLE
Wind long, thin, narrow fillets of sole around small carrots to
keep their shape, fastening with tooth-picks. Simmer the trimmings
of the fish for half an hour in two cupfuls of boiling water to
cover, seasoning with salt and paprika. Cover the fillets with
one cupful of this stock and half a cupful of white wine. Simmer
for twenty minutes. Cook together one tablespoonful each of butter
and flour, add one-half cupful of fish stock and cook until thick,
stirring constantly. Take from the fire, add one-half cupful of
chopped shrimps and one-half cupful of chopped oysters, the yolk
of one egg well beaten, and Worcestershire, salt, and Tabasco Sauce
to season. Take out the carrots and replace with the cooked mixture.
Cool, dip the fillets in egg and crumbs, fry in deep fat, and serve
with any preferred sauce.
CHAUDFROID OF SOLES
Marinate the fillets of three soles in seasoned lemon-juice. Chop
half a dozen mushrooms and cook for five minutes in butter,
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seasoned with pepper and salt. Add enough bread-crumbs to make
a smooth paste, cool, and spread on the fillets. Fold each piece
of fish so that the stuffing will be in the middle, arrange on
a buttered baking-dish, cook in a moderate oven, and cool. Cook
together one tablespoonful each of butter and flour, and add one
cupful of fish stock made from the bones and trimmings of the soles.
Take from the fire, add a little cream, and stir until cold. Pour the
sauce over the fillets, garnish with lemon, parsley, and hard-boiled
eggs, and serve very cold.
FRITTERS OF SOLE
Rub two tablespoonfuls of butter into half a pound of flour, add
a pinch of salt, the beaten yolk of an egg, and enough cold water
to make a very stiff paste. Roll the paste very thin and cut into
pieces large enough to wrap fillets of sole, which have been seasoned
with pepper and salt, and lemon-juice. Fry in deep fat and serve
with Tartar Sauce.
[Page 401]
TWENTY-FIVE WAYS TO COOK STURGEON
BOILED STURGEON--I
Cover a cut of sturgeon with salted and acidulated water. Add an
onion, six cloves, a slice of carrot, three bay-leaves, a small
bunch of parsley, and a cupful of wine. Simmer slowly until done,
drain, and serve with some of the cooking liquor thickened with
flour, browned in butter.
BOILED STURGEON--II
Boil the fish in court bouillon and serve with Drawn-Butter Sauce.
BROILED STURGEON STEAKS--I
Parboil sturgeon steaks for fifteen minutes, drain, wipe dry, season
with salt and pepper, and broil. Serve with melted butter or Maître
d'Hôtel Sauce.
BROILED STURGEON STEAKS--II
Skin and soak for an hour in cold salted
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water. Drain, wipe dry, and soak for an hour in a marinade of oil and
vinegar. Drain and broil. Serve with melted butter and lemon-juice.
BROILED STURGEON STEAKS--III
Skin the steaks and soak in cold, salted water for an hour, drain,
season, and broil, basting with melted butter as required. Season
with melted butter and garnish with lemon quarters and parsley.
Or, brown a tablespoonful of flour in butter, add half a cupful of
cold water and cook until thick, stirring constantly. Season with
salt, lemon-juice, and Worcestershire Sauce, or anchovy essence.
Bring to the boil, pour over the fish, and serve.
FRIED STURGEON--I
Parboil slices of sturgeon in milk for fifteen minutes, drain, dip
in beaten egg, then in seasoned flour, and fry brown in butter.
FRIED STURGEON--II
Cut the fish into cutlets, dredge with flour, dip into egg and
crumbs, and sauté in a frying-pan. Drain off the fat, add a little
flour and cook to a smooth paste. Add boiling water to make a sauce,
and cook until thick, stirring constantly. Season with grated onion,
[Page 403]
pepper and salt and sweet herbs. Reheat the fish in the sauce,
squeeze in the juice of half a lemon, and serve.
FRIED STURGEON--III
Cut sturgeon steaks into small cutlets. Dip into egg and crumbs,
fry in fat to cover, and serve with any preferred sauce.
BAKED STURGEON--I
Skin a large cut of sturgeon, parboil for fifteen minutes, drain,
cover with a marinade of oil and vinegar, and let stand for an hour.
Gash the surface deeply and fill the incision with a force meat
of bread-crumbs and minced salt pork, seasoning with lemon-juice,
pepper, and minced parsley, and adding enough melted butter to make
smooth. Cover, add enough boiling water to keep from burning, and
bake, basting frequently.
BAKED STURGEON--II
Skin a large cut of sturgeon, parboil for fifteen minutes, drain,
and cool. Rub with a marinade of oil and vinegar, cover, and bake
with enough water to keep from burning. Serve with Caper Sauce.
[Page 404]
BAKED STURGEON--III
Skin a six-pound cut of sturgeon and parboil for twenty minutes.
Drain and put into a baking-pan on a layer of thinly sliced bacon.
Add enough boiling water to keep from burning, and bake until done,
basting often.
BAKED STURGEON--IV
Skin a six-pound cut of sturgeon, soak in salted water for an hour,
drain, and parboil in fresh water. Make a stuffing of bread-crumbs,
chopped salt pork, sweet herbs, and enough melted butter to make
a smooth paste. Score the upper-side of the fish deeply and fill
the gashes with the stuffing. Put in a buttered baking-pan with
enough water to keep from burning, and bake for an hour, basting
as required. Serve with Drawn-Butter Sauce, seasoned with capers
and catsup.
BAKED STURGEON--V
Cover a buttered baking-pan with thin slices of salt pork. Sprinkle
with chopped carrot, turnip, and onion, and lay a thick cut of
sturgeon upon it. Season the fish with salt, pepper, and lemon-juice,
and cover with thin slices of pork. Cook for ten minutes,
[Page 405]
then add one cupful of boiling water, and cook slowly, basting
as required. Dredge with seasoned flour after each basting, and
add more boiling water if necessary. After the fish has cooked
for an hour, remove the pork, and drop it into the pan. Pour a
wineglassful of Sherry over the fish, spread with butter, and dredge
thickly with flour. Bake until the fish is a rich brown color. Take
out the pork and add enough boiling water to the liquid in the
pan to make the required quantity of sauce. Thicken with butter
and flour cooked together, strain, and serve with the fish.
STURGEON À LA CARDINAL
Clean two pounds of sturgeon, bind into shape with tape, and put
it into a buttered saucepan with acidulated water to cover. Add an
onion, four cloves, a blade of mace, a sliced carrot, and a bunch
of sweet herbs. Simmer gently until the fish is done and serve
with Lobster Sauce.
STURGEON À LA FRANÇAISE
Skin and clean a five-pound cut of sturgeon, and tie into shape
with strings. Put into a buttered saucepan with sliced carrots
and onions, a bunch of parsley, three blades of mace, three cloves
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of garlic, and salt and pepper to season. Add red wine and white
stock in equal parts to cover. Simmer until done, drain, and keep
warm. Take enough of the strained liquid to make a sauce, and
thicken with butter and flour cooked together. Take from the fire,
add a tablespoonful of anchovy essence, a dash of paprika, two
tablespoonfuls of butter, and the juice of a lemon. Pour over the
fish and serve.
STURGEON À LA NORMANDY
Remove the skin from a five-pound cut of sturgeon, cover with thin
slices of salt pork, and tie into shape with a string. Put into
a saucepan with sliced vegetables, two tablespoonfuls of butter,
one cupful of white wine, two cupfuls of white stock, a little
oyster or mussel liquor, and salt and sweet herbs to season. Cover
and cook slowly for an hour, basting with the liquid frequently.
When done, drain the fish, and keep warm. Strain the liquid, skim
off the fat, thicken with a tablespoonful each of butter and flour
cooked together, take from the fire, add the yolks of four eggs
beaten with the juice of a lemon, and two tablespoonfuls of butter
in small bits. Take the pork off the sturgeon, pour the sauce over,
and serve.
[Page 407]
STURGEON À LA RUSSE
Soak two pounds of sturgeon in salted water to cover for ten or
twelve hours. Drain and marinate in vinegar for an hour. Put it
into a fish-kettle with boiling water to cover, adding two onions,
a bunch of sweet herbs, and a little salt. When nearly done drain,
dredge with flour, and brown in the oven, basting with melted butter.
Bone and skin two anchovies and put them into a saucepan with a
wineglassful of white wine, a small onion, a bit of lemon-peel,
and a cupful of stock. Boil for five minutes, strain, thicken with
flour and butter cooked together, take from the fire, add two
tablespoonfuls of cream, and pour over the fish, or serve separately.
STEWED STURGEON--I
Marinate slices of sturgeon in vinegar for ten minutes. Drain,
dry, dredge with flour, and fry brown in hot fat. Add enough veal
stock to cover the fish, and a wineglassful of Madeira; cover and
simmer for an hour. Add a tablespoonful of capers and serve.
STEWED STURGEON--II
Cut sturgeon steaks into small pieces and
[Page 408]
parboil for fifteen minutes. Drain, season with salt and pepper,
and cook slowly in butter until done. Add one cupful of milk, bring
to the boil, and add one tablespoonful of flour rubbed smooth in
a little cold water. Cook until thick, stirring constantly, and
serve.
STURGEON STEAK--I
Put a large sturgeon steak into a buttered baking-pan with salt,
pepper, sliced onion, a bunch of parsley, and some sweet herbs.
Add Claret and white stock to cover. Cover with a buttered paper
and cook slowly until done. Drain and serve with any preferred
sauce.
STURGEON STEAK--II
Cover a sturgeon steak with boiling water, let stand for five minutes,
and drain. Marinate for five hours in melted butter, lemon-juice,
and vinegar, seasoning with salt and pepper. Drain, dip in egg
and crumbs, and fry in deep fat. Beat the yolks of two eggs, add
a teaspoonful of made mustard and the marinade drained from the
fish. Cook over hot water until thick, pour over the fish, and
serve.
[Page 409]
GRILLED STURGEON
Cut the sturgeon into slices an inch thick. Dip in flour, then
into egg and crumbs, and broil, basting with oil as needed. Season
with salt and pepper and serve with any preferred sauce.
PANNED STURGEON
Cut two pounds of sturgeon into squares, parboil, drain, and cool.
Cook together one tablespoonful each of butter and flour, add two
cupfuls of milk, and some of the liquid drained from the fish. Cook
until thick, stirring constantly. Season with salt and pepper,
pour over the fish and serve.
PICKLED STURGEON
Skin a six-pound cut of sturgeon and soak in cold water for half an
hour. Drain, cover with boiling water, parboil for fifteen minutes,
drain, and cool. Bring to the boil three pints of vinegar to which
has been added a sliced onion, two bay-leaves, a dozen cloves,
three blades of mace, a tablespoonful of mustard seed, a dozen
pepper-corns, a small red pepper, and two tablespoonfuls of sugar.
Boil for fifteen minutes, pour over the sturgeon, and let stand
covered for two or three days before using.
[Page 410]
ROASTED STURGEON
Clean and skin a six-pound cut of sturgeon, season with salt and
pepper, and wrap in a large sheet of buttered paper with carrots
and onions sliced, two bay-leaves, sprigs of chive and parsley,
the juice of a lemon, and a tablespoonful of olive-oil. Tie up
and bake for an hour in a moderate oven. Unwrap the paper, take
out the vegetables, and serve with any preferred sauce.
[Page 411]
FIFTY WAYS TO COOK TROUT
BROILED TROUT--I
Clean and split the fish and let stand for an hour in melted butter,
seasoned with salt, pepper, and sweet herbs. Sprinkle with crumbs,
broil, squeeze lemon-juice over, then serve.
BROILED TROUT--II
Gash a cleaned trout and marinate in oil and lemon-juice, seasoning
with salt and pepper, minced chives, and parsley, and a little
thyme. Drain, sprinkle with crumbs and chopped herbs, and broil
carefully. Serve with any preferred sauce.
BROILED TROUT À LA MAÎTRE D'HÔTEL
Clean the fish but do not split. Score deeply on both sides, dip
in seasoned oil, broil, and serve with Maître d'Hôtel Sauce.
BROILED BROOK-TROUT
Clean and split the fish, wipe dry, dip in seasoned oil and broil.
[Page 412]
Serve with any preferred sauce.
BROILED TROUT WITH BACON
Wash, clean, and split a trout, and remove the back-bone. Put a
strip of bacon in place of the bone, tie the fish into its original
shape and broil over a clear fire. Garnish with fried parsley.
BOILED TROUT--I
Put the fish into cold court bouillon, bring to the boiling point,
and simmer for six minutes, drain, and serve with Cream Sauce.
BOILED TROUT--II
Tie a large trout in a cloth and boil it in salted and acidulated
water to cover, adding an onion, a stalk of celery, and a bunch of
parsley. When done, drain and keep warm. Stick blanched almonds
into the fish, sharp side down, and pour over a Cream Sauce to
which chopped hard-boiled eggs and parsley have been added.
BOILED BROOK-TROUT--I
Put the cleaned trout in a saucepan with
[Page 413]
enough Claret to cover. Add a slice of lemon, two cloves, four
pepper-corns, a blade of mace, and a pinch of salt. Simmer slowly
until done and let cool in the liquid. Take out, strain a little
of the liquid over them, and serve.
BOILED BROOK-TROUT--II
Prepare and clean four large trout, pour over then two cupfuls
of boiling vinegar, two cupfuls of white wine, and enough water
to cover. Add an onion, three cloves, three stalks of celery, four
bay-leaves, a small bunch of parsley, a teaspoonful of peppercorns,
and a little salt. Cover, boil until done, drain, and serve with
any preferred sauce.
FRIED TROUT--I
Roll the cleaned fish in seasoned flour and fry in deep fat.
FRIED TROUT--II
Clean the fish, split, season with salt, dredge with flour, and
sauté for five minutes in hot butter.
[Page 414]
FRIED TROUT--III
Salt the fish and dip in equal parts of flour and corn-meal, thoroughly
mixed. Sauté in salt pork fat.
FRIED BROOK-TROUT
Clean and split the fish, dip in seasoned flour or corn-meal, and
sauté in butter or salt pork fat.
FRIED FILLETS OF TROUT--I
Remove the fillets from slices of sea-trout, dip in beaten egg,
then in seasoned crumbs, and fry in deep fat. Serve with Tartar
Sauce.
FRIED FILLETS OF TROUT--II
Boil and cool a trout and divide into fillets, removing the bone.
Season with lemon-juice, chopped onion, and minced parsley, and
cover with a very thick Cream Sauce. Dip into crumbs, then into
beaten egg, then into crumbs, fry in deep fat, and serve with any
preferred sauce.
FRIED TROUT WITH MUSHROOM SAUCE
Dip slices of sea-trout in beaten egg, then
[Page 415]
in seasoned crumbs, and fry in deep fat. Serve with the sauce given
in the recipe for Baked Trout with Mushroom Sauce.
TROUT WITH REMOULADE SAUCE
Sauté a small trout in butter, drain on brown paper, and serve with
Remoulade Sauce.
FILLETS OF TROUT À L'AURORE
Sauté the fillets of a cleaned trout in butter, seasoning with salt
and pepper. Drain and serve with Aurora Sauce.
BAKED TROUT--I
Scrape and clean the trout, stuff with seasoned crumbs, and put
into a buttered baking-dish. Lay a thin slice of salt pork on each
fish, sprinkle with three or four tablespoonfuls of chopped onions,
add a can of mushrooms drained from the liquor, a tablespoonful
of minced parsley, three tablespoonfuls of butter, and one cupful
of stock. Bake, basting frequently. Thicken the liquid with butter
and flour cooked together, pour over the fish, and serve.
BAKED TROUT--II
Clean a large sea or lake trout. Prepare a
[Page 416]
stuffing of bread-crumbs, seasoning with chopped onions, celery,
salt, pepper, and melted butter. Cook the stuffing for ten minutes,
using as little water as possible. Stuff the fish, put into a buttered
baking-pan with enough hot water to keep from burning. Cover the
fish with thin slices of salt pork and bake until done, adding
more hot water if required. Brown two tablespoonfuls of flour in
butter, add half a cupful of cream, and enough boiling water to
make a smooth thick sauce. Season with salt and pepper, add a few
capers, pour around the fish, and serve.
BAKED TROUT--III
Stuff a large sea or lake trout with mashed potatoes, seasoning
with butter, pepper, salt, and grated onion. Butter a baking-pan
and cover the bottom with thin slices of tomatoes. Lay the fish
upon it, sprinkle with salt and pepper, add two tablespoonfuls
of butter and enough water to keep from burning. Bake until done
and serve with the tomatoes and sliced hard-boiled eggs.
BAKED BROOK-TROUT--I
Clean and score small trout, dip in seasoned melted butter, and
put in a buttered baking-pan. Cover with buttered paper and bake,
[Page 417]
basting with their own liquid until done. Serve with any preferred
sauce.
BAKED BROOK-TROUT--II
Chop fine three or four large mushrooms and a truffle, fry for a
moment in butter, season with salt and cayenne, add enough melted
butter to make a smooth paste, and stuff large brook-trout with
the mixture. Put in a buttered baking-pan, sprinkle with minced
parsley, and pour over half a cupful of stock to which two
tablespoonfuls of butter have been added. Bake for half an hour,
basting as required.
BAKED BROOK-TROUT--III
Soak a cupful of bread-crumbs in milk, squeeze dry, add two
tablespoonfuls of butter, the yolk of an egg, and pepper, salt,
thyme, and lemon-juice to season. Stuff the fish, sew up, put in
a buttered baking-pan, dredge with flour, dot with butter, and
bake.
BAKED TROUT WITH WHITE WINE--I
Put the cleaned fish in a small buttered baking-pan with white
wine to moisten, and salt and pepper to season. Cover with buttered
paper and bake, basting with the liquid. Take up the fish, thicken
[Page 418]
the liquid with butter and flour cooked together, add a little more
butter, pour over the fish, and serve.
BAKED TROUT WITH WHITE WINE--II
Take the fillets from a three-pound trout and bake for ten minutes
in a buttered baking-pan. Fry a chopped onion in butter, add a
tablespoonful of flour and half a cupful of white wine. Cook until
thick, stirring constantly, and add two tablespoonfuls of butter,
broken into bits. Pour the sauce over the fillets and bake for
fifteen minutes longer.
BAKED TROUT À LA CHAMBORD
Split and bone the cleaned fish and put in a buttered baking-pan
skin side down. Sprinkle with salt, pepper, and crumbs, and put into
the oven. Cover the bones and trimmings with cold water, adding two
tablespoonfuls of butter, a sliced onion, and two cupfuls of stock.
Boil for half an hour, strain, add a can of mushrooms, chopped, and
enough crumbs to thicken. Season with salt, pepper, and anchovy
paste. Take up the fish carefully, put on a serving-dish, cover
with the sauce, put in the oven for a few moments, and serve.
[Page 419]
TROUT WITH FINE HERBS
Put half a dozen cleaned trout in a buttered baking-dish with half
a glassful of white wine, and a finely chopped shallot. Bake for ten
minutes, strain the liquid, and add to it one cupful of Allemande
Sauce. Add also a small chopped onion, two shallots, twice the
quantity of mushrooms, and a bean of garlic, all minced and fried
in butter. Season with salt, pepper, minced parsley, and lemon-juice;
pour over the fish and serve.
BAKED TROUT WITH MUSHROOM SAUCE