Filet De Bass De Mer A La Jeannette - Fillets Of Sea Bass, Jeannette Fashion

Prepare, Cook And Serve The Sea Bass As Explained For Fillet Of Kingfish, Knapp Fashion

Prepare the sauce as directed, using puree of oysters instead of puree of clams.

Puree Of Oysters

Stiffen the oysters in their own juice, and proceed as explained for Puree of Clams.

Bass de Mer Bouilli - Boiled Sea Bass. May be served with any fish sauce of any color.

Bass De Mer Grillee - Broiled Sea Bass

Butter Sauces: Same as for Broiled Cod. Cold Sauces: Same as for Broiled Salmon.

Bass de Lac Grillee - Broiled Lake Bass. Same as for Sea Bass.

Bass de Lac Bouillie - Boiled Lake Bass. Same as for Sea Bass.

Cabillaud Roti, Sauce Venitienne - Roast Cod, Venetian Sauce.

Cut a piece about 4 pounds from the middle part of a cod, take off the skin and lay it in a buttered pan. Season the fish with salt and pepper, baste it with beaten eggs, and strew over bread crumbs; pour over melted butter and set it to roast in a mild oven for three-quarters of an hour, basting it occasionally.

Serve Venetian sauce separate.

Note. - The cod should lay on its belly, back uppermost.

Any other sauce adapted to cod may be served instead of Venetian sauce.

Steak De Cabillaud A La Bonnefemme - Cod Steak, Housewife's Style

Place the cod steak in a buttered pan with I or 2 chopped shallots; moisten with fish stock and white wine, and cook in a moderate oven, basting occasionally. When done, add a little cream to the stock in which the cod was cooked and thicken with kneaded butter.

Season to taste, and finish with chopped fine herbs and lemon juice. Dress the fish on a dish, pour over the sauce and serve.

Steak De Cabillaud A La Milanaise - Cod Steak, Milan Fashion

Season the cod with salt and pepper, place it in a buttered dish, sprinkle with Parmesan cheese, and place small pats of butter all over the fish, Cook in a moderate oven, basting the fish continually. Serve the fish in the dish in which it was cooked.

Croustades De Cabillaud A La Bragance - Crusts Of Cod, Braganza Style

Have ready some cooked codfish. Clear it from skin and bones, and break it up into flakes; mix it with Hungarian sauce, add a few chopped mushrooms and truffles, and fill it into small crusts. Strew over bread crumbs and melted butter and grati-nate under the salamander.

Croustades De Cabillaud A La Diaz - Crusts Of Cod, Diaz Style

Same as above; add chopped sweet peppers instead of the truffles.

Cabillaud Bouilli - Boiled Cod

Anchovy Sauce: Dutch, lobster, shrimp, oyster, soft clam, parsley, egg, caper, mussel, oyster crab, mussel and shrimp, green Dutch, nonpareille, Maltese, Aurora, etc.

Cabillaud Grille - Broiled Cod (Cod Steak).

Butter Sauces : Maitre d'hotel, almond, horseradish, anchovy, ravigote, bay.

Bay Sauce: Add some finely chopped Barbado pickles to maitre d'hotel butter.

Hot Sauces: Bearnaise, green Bearnaise, red Bearnaise, horseradish - Bearnaise.

Cold Sauces: Tartar, remoulade, Tyrolian, ravigote, Ger-manique, a la Agostini.

Cabillaud Saute - Codfish Sauted. Same as Kingfish or Spanish Mackerel.

Note. - When sauted, the cod may either be cut in steaks or the tail part may be filleted.