Mackerel A La Claudine Maquereau A La Claudine

Take a nice large fresh mackerel, split it down the back and remove the bone, season the fish with salad oil, chopped fresh mushroom, salt, mignonette pepper, and finely chopped eschalot; put on to a grill iron and cook in front or over a brisk fire for about fifteen minutes, then take up and serve on a hot dish with Claudine sauce for dinner, luncheon, or breakfast.

Fillets Of Mackerel A La Commodore Filets De Maquereau A La Commodore

Remove the fillets from a nice fresh mackerel, free them from skin and bone, and bat them out with a knife that is occasionally dipped in cold water; cut each fillet into two portions, trim them neatly, place them in a buttered saute pan, season them with coralline pepper, salt, and a little strained lemon juice, put a buttered paper over them, and cook in a tin containing boiling water in the oven for twelve minutes. When cooked, dish them on a hot dish en couronne, as in engraving, with hot Commodore sauce poured over; garnish the fillets with the prepared or fresh prawns, and little bunches of finely shredded button mushrooms, and French gherkins, and serve as a hot dish for dinner or luncheon. Fillets of salmon etc. are excellent done in the same way.

Fillets Of Mackerel. Parsley Sauce Filets De Maquereau. Sauce Persil

Take the two fillets from the mackerel, and if they are large cut each into three; bat them out and trim them with a wet knife on a wet board. Butter a saute pan, place the fillets in it, season them with a little pepper, salt, and a little lemon juice, cover them over with a buttered paper, and bake in a moderate oven for about ten minutes. Dish the fillets straight down the dish, resting one on the other; pour the Parsley sauce (vol. i.) over them, and serve hot for dinner or luncheon.

Red Mullets A La Francaise Rougets Grilles A La Francaise

Take some fresh red mullets, wipe them carefully with a soft dry cloth, trim off the fins and score with parallel cuts through the skin about one-eighth of an inch apart; season with salad oil, coralline pepper, salt, and finely chopped eschalot, capsicum, and fresh parsley; let the fish remain in the seasoning for about an hour before cooking, then wrap each up in a fold of well-oiled foolscap paper, and place on a hot grill iron and cook over a bright fire for twelve to fifteen minutes according to the size of the mullet, turning them from side to side with a palette knife during the cooking. When done take up on a plate and remove the paper, and place them on a hot dish on a dish-paper, brush over each with a little warm thin glaze, garnish here and there with little fresh sprigs of parsley, and serve hot for dinner, luncheon, or breakfast.