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Fish. Part 2 |
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Free Books / Cooking / The Post-Graduate Cookery Book / | |
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Fish. Part 2 |
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This section is from the book "The Post-Graduate Cookery Book", by Adolphe Meyer. Also available from Amazon: The Post-Graduate Cookery Book.
Eel is boiled but very seldom - as a matter of fact, only for amateurs, who eat it for its own merits. Serve with melted butter, Dutch or caper sauce.
Cut the eels in pieces 4 inches in length and cook them in slightly acidulated and salted water with onion and faggot; allow to get cold; then dip in melted butter and bread crumbs and broil over brisk fire.
Serve with same hot and cold sauces as Broiled Salmon.
Note. - While it is customary to proceed as explained above, it is not at all essential to first cook the eels. They may just as well be split and boned, be well seasoned, basted with sweet oil, and broiled over a clear fire; or they may be cut into regular pieces and broiled without boning.
Cut the bluefish in heart-shaped pieces, season and cook it with fish stock. When nearly done, drain the fish and place it on a baking dish, laying alternate slices of mushrooms and truffles on top, and pour on Italian Sauce. Strew over bread crumbs, place a few small pats of butter on top and bake in the oven.
Cut the fish in pieces as indicated above. Chop fine 4 shallots, place them in a buttered pan, lay 12 pieces of bluefish on top, season and moisten with rich fish stock, and cover with a buttered paper; put to cook. When done, drain the fish and arrange it on a dish. Reduce the fish stock almost completely, then add I gill of veloute, incorporate 6 ounces of butter, season to taste, and finish with lemon juice and chopped parsley, and pour the sauce over the fish.
Bluefish Saute - Bluefish Sauted. Same as King-fish or Spanish Mackerel.
The meat of the bluefish is best adapted to be broiled, sauted or baked.
Butter Sauces, Cold Sauces: Same as for Salmon or Cod. Hot Sauces: Fleurette, Colbert, pepper, piquant, pimento.
When the bluefish is nearly done, remove from the broiler, cover with English mustard diluted with Worcestershire sauce and olive oil; strew over bread crumbs, and finish to broil over a brisk fire. Serve separate. Pepper sauce, to which English mustard has been added.
Without the borders of the Mediterranean Coast it is rather difficult to obtain the real bouillabaise; not because cooks are less talented elsewhere, but because the necessary fish for the preparation of this typical Provincial fish stew, or, rather soup, cannot be obtained.
The essential quality of the fish should be its flavor, but another dominant factor is its gelatinous substance, without which it is difficult to obtain good results.
Between the gelatinous broth, the oil and the tomato pulp, a homogeneous effect should be produced, which in this country we cannot obtain unless we prepare a fish stock especially enforced with gelatine.
The fish to be used in preference should be of a firm texture, such as black bass, sea bass, striped bass, Spanish mackerel, kingfish, perch, porgy, etc. To this may be added the eel, the lobster and soft shell crab.
Cut the following fish in pieces all of the same size, I black bass, I sea bass, I striped bass, I eel, I small lobster, and at last 3 soft crabs, which cut in two only.
Chop fine 2 onions and the white part of two leeks, fry lightly in olive oil, add 2 crushed cloves of garlic and 3 good-sized ripe tomatoes previously peeled, freed from seed and cut in small pieces.
Add the fish and a faggot of parsley, thyme, bay leaf and fennel, moisten with 1 1/2 quarts of fish stock and set on a brisk fire. Next add 2 tablespoonfuls of coarsely chopped parsley, the pulp of a half lemon cut in slices, 1/2 teaspoonful of powdered saffron and sufficient salt and pepper.
The fish will be cooked in 15 minutes. Dress the fish symmetrically on a dish. Strain the broth into a tureen, and serve separately some toasted sippets of bread.
Note. - Although this dish may not suit the average American taste, I thought to add it to the present collection of receipts, as it might be of use to one or another in case an amateur of bouillabaise should ask to have it prepared; so much more as other American books on cookery have omitted to give the details I have given above.
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