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Fish. Part 2 |
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Free Books / Cooking / The Hostess Of To-Day / | |
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Fish. Part 2 |
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This section is from the "The Hostess Of To-Day" book, by Linda Hull Larned. Also available from Amazon: The hostess of to-day.
$1.25.
A : 6 large trout ;
B : 1 tbsp. butter, 3 .tbsps. mushrooms, 1 truffle, chopped fine, 1/4 tsp. salt, dash cayenne ;
C : 1 tbsp. parsley minced, 2 tbsps. butter, 1/2 c. stock.
Stuff A with B sauted, put in pan, cover with C, bake \ an hour, basting often.
$ 1.00.
A : 6 large trout dipped in 1 tbsp. olive-oil, salt and pepper;
B : Maitre d'Hotel Sauce No. 248 (Maitre d'Hotel Sauce).
Broil A 10 to 15 m., serve with B poured over.
$1.10.
A : 12 trout, or 2 lbs. rolled in corn meal, salt and pepper; 1 tbsp. butter, 1 tbsp. lard.
Saute until brown and crisp. Garnish with lemon and cress.
40 cts.
A : 6 fillets fresh codfish marinated 1 hour in 1 tbsp. oil, 2 tbsps. lemon-juice, 1/2 tsp. each salt, onion-juice and paprica;
B : Tartare Sauce No. 159 (Tartare Sauce).
Crumb, egg and crumb A, fry until light brown, drain, serve with B.
40 cts.
A : 6 fillets, 1 tbsp. butter;
B : 1/2 c. hot water, 1/2 c. white wine, or 2 tbsps. lemon juice, \ tsp. salt, dash pepper ;
C : Shrimp Sauce No. 154 (Shrimp Sauce), or Cucumber Sauce
D: 2 tbsps. bread-crumbs, browned in 1 tsp. butter.
Saute A without browning, press between two plates until cold. This may be done several hours before needed. Put in baking-pan, cover with 1'. bake m., place on dish, pour over C, sprinkle with l». and serve.
40 cts.
A : 6 fillets of cod or halibut ;
B : Cheese Sauce No. 143 (Cheese Sauce).
Boil A 1/2 an hour, serve covered with B.
40 cts.
A : 6 fillets, about two lbs. ;
B : 1 tbsp. mustard, 1 tbsp. lemon-juice, 1 tsp. Worcestershire sauce, 1 tbsp. hot water, 1/2 tsp. salt, .1/2 tsp. paprica, or dash cayenne ;
C : 1/2 c. crumbs ;
D : Tartare Sauce No. 159 (Tartare Sauce).
Broil A 10 m., spread with B, dip in C and finish broiling, serve with D.
45 cts.
A : 6 fillets, about 2 lbs. ;
B : 1 tbsp. butter, 1 tbsp. minced onion, I tbsp. Hour.
cooked together until brown, add 1 c. tomatoes
C : 1 c. boiling water, 3 or 4 cloves, 1/2 bay-leaf, 1/2 tsp.
salt, 1/2 tsp. paprica;
D : 1 tbsp. Worcestershire sauce, 1 tbsp. butter.
Saute A until brown, add B, simmer 5 m., add C, cook 10 m. Serve fish on toast with sauce strained and poured over, or egg and crumb A, fry in hot fat and serve with 1 tbsp. Tomato Tartare No. 160 (Tomato Tartare) on each fillet.
45 cts.
A: 6 long, thin, narrow fillets; wind around 6 cork-shaped pieces carrot, fasten with tooth-picks ;
B : 1/2 c. white wine, 1 c. fish stock made from bones, 1/2 tsp. salt, 1/2 tsp. paprica;
C : 1 tbsp. butter and 1 tbsp. flour cooked thoroughly, 1/2 c. stock, 1/2 c. shrimps, and 1/2 c. oysters chopped fine, 1 tsp. Worcestershire sauce, 1/4 tsp. salt, 2 drops Tabasco sauce, yolk 1 egg.
Cover A with B, simmer 20 m., remove carrots, stuff with C, when cold crumb, egg and crumb, fry in hot fat and serve with Lobster Sauce No. 119 (Lobster Timbales).
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