with any preferred sauce.
FRIED WHITINGS
Trim and skin the fish, skewer in a circle, dip into beaten eggs,
then in seasoned crumbs, and fry in fat to cover. Serve with any
preferred sauce.
FILLETS OF WHITING À LA MAÎTRE D'HÔTEL
Sauté the prepared fillets in fresh butter, seasoning with pepper
and salt. Drain, and serve with Maître d'Hôtel Sauce.
FILLETS OF WHITING À LA MARÉCHALE
Parboil the prepared fillets, drain, cool, spread with very thick
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Cream Sauce, dip in crumbs, then in beaten eggs, then in crumbs,
and fry in fat to cover. Serve with any preferred sauce.
FILLETS OF WHITING À L'ORLY
Fillet the whitings and remove the skin from each. Marinate for
two hours in oil and vinegar with pepper, salt, thyme, bay-leaf,
parsley, and shallot to season. Drain, dip in flour, and fry in
deep fat.
FILLETS OF WHITING À LA ROYALE
Prepare according to directions given in the recipe for Fillets
of Whiting à l'Orly, dipping in batter before frying.
WHITING WITH FINE HERBS
Clean and skin the fish well and fasten them with their tails in
their mouths. Put on a buttered baking-dish, season with salt,
pepper, and powdered sweet herbs, pour over a little melted butter,
cover, and bake. Allow one fish for each person and serve in the
dish in which they are baked.
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ONE HUNDRED MISCELLANEOUS RECIPES
BAKED FISH
Prepare a Cream Sauce, seasoning with grated onion, minced parsley,
and powdered mace. Take from the fire, add the yolks of two eggs,
and salt and pepper to taste. Put a layer of cold cooked flaked
and seasoned fish into a buttered baking-dish, spread with the
sauce, and repeat until the dish is full, having sauce on top.
Sprinkle with crumbs, dot with butter, and brown in the oven. This
may be baked in individual dishes if desired.
FISH BALLS
Prepare a fish stock from the skin, bones, and trimmings of fish,
seasoning with bay-leaf, onion, mace, cloves, and garlic. Boil
slowly for an hour in water to coyer. Chop the raw fish with a few
blanched almonds and a little garlic. Season with salt, pepper,
and mace, and shape into small balls. Strain the stock, bring it to
the boil, drop the balls in, and simmer slowly for twenty minutes.
Skim out the balls and put on ice. Beat six eggs thoroughly with a
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little cold water and add them gradually to the boiling stock. Cook
in a double-boiler until smooth and thick. Take from the fire, add
the juice of two lemons, and a tablespoonful of tarragon vinegar.
Pour the sauce over the balls, sprinkle with capers and minced
parsley, and serve very cold.
COLD BOILED FISH
Clean and skin a large fish and put on a piece of buttered paper in
the bottom of a fish-pan. Add a sliced onion, two beans of garlic,
and enough salted water to cover. Simmer until done. Take it up
and squeeze over it the juice of a lemon. Boil two eggs hard, chop
the whites fine and sift the yolks. Cut cold boiled beets in fancy
shapes. Put a row of the chopped whites of eggs down the middle
of the fish, on each side of that a row of the yolks, and next to
the yolks a row of the beets. Pour over a French dressing, garnish
with lettuce leaves, and serve.
FISH À LA BRUNSWICK
Cook any large fish in salted water, adding one cupful of vinegar,
and sliced onions, celery root, and parsley to season. For the
sauce mix the yolks of two hard-boiled eggs with the yolks of two
[Page 455]
raw eggs, add a teaspoonful of prepared mustard, and a little salt,
pepper, vinegar, lemon-juice, chopped parsley, onion, capers,
shallots, and chopped pickle. Mix to a smooth paste with oil, add
the finely chopped whites of the eggs, spread over the drained
fish, and serve.
FISH AUX BOUILLABAISSE
Heat a tablespoonful of sweet oil, cut a small piece of onion into
bits, and let brown in the oil, add a cupful of strained tomatoes,
a tiny bit of garlic, a bay-leaf, a little thyme, a lemon-peel, a
dash of tabasco, a little tomato catsup, salt, pepper, parsley,
and white wine; let this boil for half an hour, then add the fish
and boil for twenty minutes. Serve on buttered toast with the sauce
poured over. Garnish with parsley.
BOUILLABAISSE--I
Cut into pieces and remove the bones from three pounds of fish,
add six shrimps or one lobster or two crabs, cooked, and cut into
large pieces, add one-half pint of olive-oil; fry lightly, and add
one lemon and two tomatoes, one onion, and one carrot, all sliced,
one pinch of saffron,--as much as lies on a ten cent piece,--a
bay-leaf, and some parsley. A bean of garlic is used, unless the
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casserole is rubbed with it before cooking. Stir for ten minutes,
add one cupful of stock and one wineglassful of white wine or cider.
Cook for fifteen minutes longer, pour out into a bowl, place slices
of toast in the casserole, and cover with the fish and vegetables,
allowing the sauce sufficient time to soak into the toast, and
adding salt and pepper to taste.
BOUILLABAISSE--II
Put into a saucepan about four pounds of different varieties of
fish, including one lobster. The fish should be cleaned and cut
into small square pieces; the lobster should be cut in sections,
leaving the shell on. Add a bunch of parsley, three sliced tomatoes,
one large whole clove of garlic, chopped fine, three bay-leaves, half
a dozen cloves, one teaspoonful of saffron, three sliced onions,
one cupful of olive-oil, salt and pepper to season, and enough
water to cover. Bring to the boil, and simmer for thirty minutes.
Line a soup tureen with thin slices of toasted bread, pour the
contents of the sauce over it, and serve in soup plates, with both
forks and spoons. This is a genuine French recipe.
CANAPES OF FISH
Toast small squares of bread and make a
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border of stiffly beaten white of egg around each one, using a
pastry bag and tube. Bake in a quick oven until light brown. Fill
the centre with creamed fish and serve very hot.
FISH CAKES--I
Season hot mashed potatoes with salt, pepper, and butter, and add
one beaten egg to each two cupfuls of potatoes. Add an equal amount
of cold cooked flaked fish and enough Cream or Drawn-Butter Sauce
to make a smooth mixture. Shape into small flat cakes, dredge with
seasoned flour, and sauté in bacon fat. Serve with a garnish of
fried bacon.
FISH CAKES--II
Chop the cooked fish and season with grated onion, sweet herbs,
powdered mace, and salt and pepper. Add half as much bread-crumbs
as fish, mix with the unbeaten white of egg and a little melted
butter, shape into small flat cakes, dredge with flour, and fry
in butter.
FISH CHOPS
Mix cold cooked flaked fish with a little very thick Cream Sauce,
and season with lemon-juice and minced parsley. Shape into chops,
dip in egg and crumbs, and fry in deep fat. Stick a small piece of
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macaroni in the small end of each chop to represent the bone.
Serve with Tartar Sauce.
CHARTREUSE OF FISH--I
Butter a small mould and put in alternate layers of seasoned mashed
potatoes, cold cooked flaked fish, seasoned, and sliced hard-boiled
eggs. Pour over enough cream to moisten, cover with potatoes and
steam for twenty minutes. Turn out on a hot platter, garnish with
parsley, and serve with any preferred sauce.
CHARTREUSE OF FISH--II
Mix one cupful of stale bread-crumbs with two cupfuls of cold cooked
flaked fish and two eggs well-beaten. Season to taste, adding a
little Worcestershire Sauce. Put into a buttered mould, steam for
thirty minutes, and serve with any preferred sauce.
FISH CHOWDER
Skin three or four pounds of fresh fish and cut into convenient
pieces for serving. Cut a quarter of a pound of fat salt pork into
dice, and fry crisp. Skim out the dice and fry two sliced onions
brown in the fat. Strain the fat into a deep kettle, cover with
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sliced raw potatoes, add the fish, salt and pepper to season, and
enough boiling water or fish stock to cover. Simmer slowly until the
fish is almost done, add two tablespoonfuls of butter, half a dozen
split Boston crackers, four cupfuls of boiling milk, and the onion
and pork dice. Reheat and serve.
COQUILLES OF FISH
Flake cold boiled fish and mix it with Cream Sauce. Season with
anchovy essence, salt and pepper, then fill buttered shells with
the mixture, cover with fried crumbs, heat thoroughly in the oven,
and serve.
COURT BOUILLON FISH
Slice the fish in pieces (red fish is best), season with salt and
pepper, and boil until done. Put two tablespoonfuls of butter into
a frying-pan, when hot slice in one large onion and brown it, add
one-half can of tomatoes, season with one teaspoonful of pepper,
one-half teaspoonful of allspice, some finely chopped parsley, and
one-half cupful of tomato catsup. Just before it begins to boil
add one wineglassful of good Claret. Cut some bread into small
cubes, fry in butter to garnish the dish. Place the fish in the
centre of the platter, pour the gravy over and garnish with the
bread cubes.
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FISH À LA CRÈME--I
Reheat cold cooked fish, flaked, in a Cream Sauce.
FISH À LA CRÈME--II
Butter a stoneware platter and put upon it cold cooked flaked fish
mixed with Cream Sauce. Sprinkle with crumbs, dot with butter, and
surround with a border of mashed potato mixed with beaten egg,
using a pastry bag and tube. Sprinkle with cheese and bake in the
oven.
FISH À LA CRÈME--III
Scald one quart of milk in a double-boiler with a blade of mace,
a bay-leaf, and a sprig of parsley. Thicken with one tablespoonful
each of corn-starch and butter rubbed together. Take from the fire,
add salt and pepper to season, and the beaten yolks of two eggs.
Put a layer of fish in a buttered baking-dish, then a layer of
sauce, and repeat until the dish is full, having sauce on top. Cover
with crumbs, dot with butter, and brown in the oven.
CREAMED FISH
Mix cold cooked flaked fish with Cream Sauce and season to taste.
Peel large cucumbers, cut in two lengthwise, boil until tender in
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salted water, scoop out the pulp, and fill with the hot fish. Cover
with crumbs, dot with butter, and brown in the oven.
CREAMED FISH WITH OYSTERS
Reheat cold cooked flaked fish with an equal quantity of oysters
in Cream Sauce. Simmer until the edges of the oysters curl.
CREAMED FISH ON TOAST
Mix cold cooked flaked fish with Cream Sauce, season with lemon-juice,
pour over hot buttered toast, and serve.
FISH À LA CRÈOLE
Chop an onion and a clove of garlic and fry in lard. Add three
tablespoonfuls of flour, cook until brown, and add one can of strained
tomatoes. Have the fish cut into convenient pieces for serving,
dredge with seasoned flour, and sauté in butter until brown. Pour
the sauce over, simmer until done, and serve.
FISH CROQUETTES--I
Mix cold cooked flaked fish with one-third the quantity of mashed
potatoes and add enough Drawn-Butter Sauce to make a smooth paste,
season with salt, pepper, and Worcestershire, cool, shape into
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croquettes, dip in egg and crumbs, and fry in deep fat.
FISH CROQUETTES--II
Prepare a very thick Cream Sauce and mix it with twice as much cold
cooked fish flaked fine. Season to taste and cool. Add bread-crumbs
or an egg, or both, if the mixture is not stiff enough. Shape into
croquettes, dip in egg and crumbs, fry in deep fat, and serve with
any preferred sauce.
CURRIED FISH--I
Fry two chopped onions in butter and add a tablespoonful of flour
mixed with a teaspoonful of curry powder. Add two cupfuls of water
or stock and cook until thick, stirring constantly. Reheat in this
sauce cold cooked flaked fish; take from the fire, season with salt,
pepper, and lemon-juice, and serve in a border of boiled rice.
CURRIED FISH--II
Season cold cooked flaked fish with grated onion and lemon-juice
and reheat in Curry Sauce.
CURRIED FISH--III
Fry two chopped onions in butter and add enough flour to make a
smooth paste. Add enough stock to make the required quantity of
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sauce, and cook until thick, stirring constantly. Season highly with
salt, pepper, lemon-juice, cayenne, curry powder, and a little sugar.
Reheat cold boiled fish in this sauce and serve with boiled rice.
CURRIED FISH--IV
Fry a chopped onion in butter, and add enough curry powder to season
highly. Add a cupful of stock or milk, and cold cooked fish cut
into small slices. Simmer for ten minutes, sprinkle with chopped
parsley, and serve.
CURRIED FISH IN RAMEKINS
Reheat cold cooked flaked fish in Curry Sauce, fill buttered individual
dishes, cover with crumbs, dot with butter, sprinkle with grated
cheese, and brown in the oven.
FISH CUTLETS
Mix cold cooked flaked fish with very thick Cream Sauce and season
to taste. Shape into cutlets, dip in egg and crumbs, and fry in
deep fat.
DEVILLED FISH--I
Make a paste with a teaspoonful of dry
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mustard, two tablespoonfuls of butter, and lemon-juice, seasoning
with salt and cayenne. Fill small buttered shells with cold cooked
flaked fish, spread with the paste, cover with crumbs, dot with
butter, and brown in the oven.
DEVILLED FISH--II
Mix cold cooked flaked fish with Cream Sauce and chopped hard-boiled
eggs, seasoning with salt, pepper, minced parsley, and made mustard.
Fill small shells--clam shells are usually used--and cool. Brush
the tops with beaten egg, sprinkle with crumbs, and fry in deep
fat. Serve with Tartar Sauce.
DEVILLED FISH--III
Mix together one tablespoonful each of mustard, lemon-juice, and
hot water, add a teaspoonful of Worcestershire, and salt and paprika
to season. Broil the fish until it begins to brown, spread with
the mixture, dip in crumbs, and finish broiling. Serve with Tartar
Sauce.
ESCALLOPED FISH--I
Reheat equal quantities of cold cooked flaked fish and cold cooked
maraconi cut small in equal parts of tomato sauce and
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oyster liquor. Season with salt and pepper, grated onion, paprika,
and minced parsley. If desired, this mixture may be put into a
buttered baking-dish, covered with crumbs, dotted with butter, and
browned in the oven.
ESCALLOPED FISH--II
Fill a buttered baking-dish half full of cold cooked flaked fish
seasoned to taste. Cover with Cream Sauce, seasoned with grated
onion, chopped celery, minced parsley, and clove. Cover with mashed
potato, beaten light with the stiffly beaten white of egg, dot
with butter, and brown in the oven. Cream may be used instead of
the Cream Sauce.
ESCALLOPED FISH--III
Mix cold baked flaked fish with the remnants of the stuffing. Arrange
in a buttered baking-dish with alternate layers of seasoned cracker
crumbs, having crumbs on top. Pour over enough cream to moisten,
and bake brown.
ESCALLOPED FISH--IV
Into a well-buttered baking-dish put a layer of cold baked fish
flaked. Add a layer of the stuffing, if any, sprinkle with
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crumbs, dot with butter, and repeat until the dish is full, having
crumbs and butter on top. Pour over enough cream or Cream Sauce
to moisten, and bake until well browned.
ESCALLOPED FISH AU GRATIN
Add one egg well-beaten to three cupfuls of seasoned mashed potato.
Make a border of the potato around a stoneware platter. Put a layer
of Béchamel Sauce on the bottom of the platter, then a layer of
cold cooked flaked fish, cover with sauce, sprinkle with crumbs
and grated cheese, dot with butter, and brown in the oven. Serve
in the same dish.
ESCALLOPED FISH IN SHELLS
Allow one cupful of Cream Sauce to each cupful of cold cooked flaked
fish, seasoning with salt, pepper, grated onion, and lemon-juice.
Add chopped hard-boiled eggs if desired, or the yolk of one egg
beaten smooth with a little hot cream. Fill buttered shells with
the mixture, cover with crumbs, dot with butter, and brown in the
oven. Sprinkle also with minced parsley or grated Parmesan cheese,
or sweet green pepper.
FILLED FISH
Clean a fish thoroughly and take the flesh
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carefully from the skin. Do not injure the skin. Take out the bones,
chop the meat fine, and mix with an equal quantity of bread-crumbs.
Season with grated onion, salt, pepper, grated nutmeg, and minced
parsley. Add half a cupful of butter, half a cupful of blanched
and pounded almonds, three whole eggs, and the yolks of two more.
Fill the skin, preserving the natural shape of the fish, and sew
up. Simmer in court bouillon until done, drain, and stick the body
of the fish full of blanched almonds shredded. Strain the liquid
in which the fish was cooked, thicken with butter and flour cooked
together, season with lemon-juice, pour around the fish, and serve.
FISH FRITTERS
Mix any cold cooked flaked fish with an equal quantity of mashed
potatoes, seasoning with grated onion. Make into a paste with beaten
egg, shape into balls, dredge with flour, and fry in deep fat.
Dip in egg and crumbs before frying if desired.
FISH IN GREEN PEPPERS
Prepare Creamed Fish according to directions previously given.
Cut a slice from the pointed ends of green peppers, and remove the
seeds carefully. Stuff with the fish mixture, sprinkle with crumbs,
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and lay a bit of butter on top of each one. Put into a baking-pan
with a little hot water and bake carefully, basting as required.
FISH HASH
Cut salt pork into dice, fry crisp, and skim out the pork. Mix
together equal parts of cold cooked flaked fish and cooked potatoes,
cut small. Season to taste and cook slowly in the pork fat until
brown. Arrange the dice around the platter as a garnish.
JELLIED FISH SALAD
Mix cold flaked fish, which has been cooked in court bouillon,
with Mayonnaise. Add sufficient soaked and dissolved gelatine to
make the mixture very hard. One package of gelatine will solidify
one quart of the mixture. Pour into a mould wet in cold water and
put on the ice to harden. Turn out and serve with a garnish of
hard-boiled eggs and lettuce.
KEDJEREE--I
Prepare a Cream Sauce, take from the fire, season to taste, and
add two eggs well-beaten. Add cold cooked flaked fish and boiled
rice in equal parts, seasoning the rice with salt, pepper, cayenne,
[Page 469]
mace, and melted butter. Reheat and serve.
KEDJEREE--II
Moisten cold flaked fish with one egg beaten with two tablespoonfuls
of milk and a tablespoonful of melted butter. Heat thoroughly in
a double-boiler, season to taste, and serve with rice which has
been cooked for ten minutes in stock.
CRÉOLE KEDJEREE--I
Cook together for five minutes one cupful of cold cooked flaked
fish, one cupful of cold boiled rice, one hard-boiled egg chopped
fine, a tablespoonful of butter, and salt, red pepper, and curry
powder to season. Serve on buttered toast.
CRÉOLE KEDJEREE--II
Prepare according to directions given above, adding chopped onion
and garlic, and a little lemon-juice to the seasoning.
FISH LOAF
Line a buttered baking-dish with mashed potato that has been well
seasoned with pepper and salt, and made light with well-beaten
eggs. Fill the centre with Creamed Fish, seasoned to taste, cover
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with more mashed potato, rub with butter, and bake until the top
is nicely browned. Serve in the same dish.
FISH WITH LEMON SAUCE
Put to boil in a wide porcelain-lined kettle sufficient water to
cook the fish. Add one-half cupful of vinegar, and one-half cupful
of wine. Add a heaping tablespoonful of butter, and when melted,
put in the slices of fish, which have already been seasoned. Boil
until the fish is tender. In the meantime, beat the yolks of four
eggs until light with half a cupful of sugar, and the juice of two
lemons. Remove one cupful of fish stock from the kettle with the
fish. Let boil until thoroughly mixed, shaking the pan to prevent
curdling. Put on a serving-dish, and garnish with slices of lemon
and parsley.
BAKED FISH WITH LEMON SAUCE
Bake the fish in a pan with water and butter, taking care to add
water when all in the pan has been absorbed. When the fish is done,
drain off all the gravy which is in the pan, and put on the stove
to boil with one cupful of white wine. Beat the yolks of four eggs
with one-half cupful of sugar, stir a little wine in, add the juice
of two lemons, put back on the stove to thicken, and just before
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serving, pour the sauce over the fish. Half the quantity of sauce
can be used for a small family.
CREAM LEMON FISH
Boil the sliced fish until tender, in enough water to cover, to
which a lump of butter, half a cupful of vinegar, and salt and pepper
have been added. Beat the yolks of two eggs and two teaspoonfuls
of sugar, and add the juice of one lemon. Take the fish out of
the water, and put on the platter in which it is to be served.
Thicken the gravy with flour that has first been dissolved in a
little water. When thick, pour two cupfuls of the gravy over the
eggs and lemon, stirring all the time. When cold, add one-half
cupful of cream whipped stiff, and pour over the fish.
MASKED FISH
Cover the bottom of an earthen baking-dish with sliced onion, add
a thick layer of sliced raw potatoes, seasoning with salt and red
pepper. Cover with a layer of fish, add a layer of sliced tomatoes,
cover with raw potato, and fill the bowl with stock or water in
which one-half cupful of butter has been melted. Bake for two hours
in a slow oven.
[Page 472]
STEWED FISH À LA MARSEILLES
Cook three pounds of fish with a crab in equal parts of hot water
and cider, seasoning with minced garlic, parsley, and thyme, a
bay-leaf, and a clove. Cook for half an hour and thicken with a
tablespoonful each of butter and flour cooked together. Add the
yolks of two eggs beaten with a little cold water, and salt, pepper,
and lemon-juice to season. Add a green pepper chopped fine, and
two pods of okra. Simmer for fifteen minutes and serve in the dish
in which it is cooked.
FISH EN MATELOTE--I
Cut any firm-fleshed fish into strips and season with salt and
pepper. Parboil two sliced onions, drain, season, add a cupful
of hot water and half a cupful of Sherry. Add the fish and simmer
until done. Thicken with butter cooked in flour, and serve.
FISH EN MATELOTE--II
Cut three or four kinds of fish into convenient pieces for serving,
and sprinkle with salt and pepper. Cover with water and Claret in
equal parts, and add parsley, thyme, and bay-leaves to season.
Simmer until done. Take the fish up carefully and strain the
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cooking liquor. Fry a dozen or more small white onions brown in
butter. Add two tablespoonfuls of flour and the liquid drained from
the fish. Cook until thick, stirring constantly, and add boiling
water or stock, if too thick. When the onions are done, take from
the fire, season with lemon-juice, add a few cooked mushrooms,
pour over the fish, and serve.
MATELOTE OF FISH À LA NORMANDY
Fry brown in butter with sliced onions two pounds of fresh sliced
fish, using several kinds. Add two tablespoonfuls of flour, half
a dozen sliced mushrooms, salt, pepper, and lemon-juice to season,
a pinch of sweet herbs, and Claret and stock in equal parts to
cover. Simmer for half an hour and serve in a casserole.
FISH MOUSSELINES
Mince enough uncooked white fish to make two cups, add one cupful
of soft bread-crumbs and one-half cupful of cream. Press through
a colander, season with salt, pepper, lemon-juice, a suspicion
of mace, and Worcestershire Sauce. Fold in carefully the beaten
whites of four eggs. Turn into buttered moulds (round bottomed
ones) and steam one-half hour. Turn out on separate plates, surround
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with the sauce, and drop tiny balls of boiled potato in the sauce.
For sauce, make a stock of the fish bones and add to it two
tablespoonfuls of butter and two of flour cooked together. There
should be one and one-half cupfuls of stock. Add one-half cupful of
cream; and, when boiling, salt, pepper, and one tablespoonful of
grated horse-radish soaked in lemon-juice.
MOULD OF FISH
Line a buttered mould with seasoned mashed potato and fill the
centre with alternate layers of Creamed Fish and sliced hard-boiled
eggs. Cover with the potato and steam or bake. Turn out and serve
with any preferred sauce.
FISH PATTIES--I
Mix cold cooked flaked fish with Cream Sauce and put into buttered
patty-shells with alternate layers of crumbs. Sprinkle with crumbs,
dot with butter, and brown in the oven.
FISH PATTIES--II
Reheat cold cooked flaked fish in Béchamel Sauce, adding a few cooked
mushrooms. Fill patty-shells and brown in the oven.
[Page 475]
FISH AND OYSTER PIE