Filet De Kingfish A La Knapp - Fillets Of Kingfish, Knapp Fashion

Lift the fillets, remove the skin, fold, trim and cook with fish stock. When they are done, dress them on a dish and keep in a warm place. Reduce the stock, add 1 pint of veloute and 1 gill of cream; reduce to good consistency; then add 2 gills of puree of clams, heat well, season to taste and finish with 3 ounces of sweet butter; pour the sauce over the fillets and serve.

Filet De Kingfish A La Veron - Fillet Of Kingfish, Veron Style

Remove the fillets from as many kingfish as are required, free them from skin and bones, trim all to the same shape, season with salt and pepper, dip in melted butter and bread crumbs, and broil over a brisk fire. Serve with green Bearnaise sauce separate.

Kingfish (umbrine) Bouilli - Boiled Kingfish

Same sauces as for Boiled Codfish.

Kingfish (Umbrine) Grille - Broiled Kingfish. Butter Sauces, Cold Sauces: Same as for Broiled Cod.

Kingfish (umbrine) Saute - Kingfish Sauted

Miller's fashion, with brown butter, Grenoble style, Maximilian fashion : See Spanish Mackerel.

Aiguillettes De Fletan A La Florentine - Aiguillettes Of Halibut, Florentine Style

Prepare small heart-shaped pieces of halibut, cook them in fish stock, and set them on a bed of plain boiled spinach; cover the whole with Mornay sauce, besprinkle with grated Parmesan cheese and melted butter, and bake in a brisk oven.

Alguillettes De Fletan A La Xelusko-alguillettes Of Halibut, Xelusko Style

Have ready some heart-shaped pieces of halibut, season with salt and curry powder, dip in flour and fry in a sautoir with clarified butter. When done, dress the fish on a bed of plain boiled rice. Remove the butter from the pan, add a gill of port wine and I pint of tomato sauce; reduce well. Season with salt and curry powder (a little only); incorporate 3 ounces of butter and pour over the fish.

Jeune Fletan A La Duglere - Chicken Halibut, Duglere Style

Cut a small chicken halibut lengthwise in two, and cut each half in slices I inch thick. Butter a good-sized saute pan, and arrange the pieces of fish therein; season with pepper and salt, add I large onion chopped very fine, 6 fresh tomatoes, peeled, squeezed and cut in small pieces, 2 tablespoonfuls of shredded parsley, I bay leaf, a small sprig of thyme and a crushed half clove of garlic; moisten with 2 gills of white wine and 2 gills of fish stock, cover the pan and cook for 25 minutes.

Range the pieces of fish on a dish and keep them warm ; remove the bay leaf and thyme and thicken the sauce with a little veloute sauce or with a piece of butter kneaded with a little flour.

Season to taste, and before serving add a good piece of butter.

Note. - Mr. Adolphe Duglere, the inventor of this dish, was for a long period maitre d"hotel and chef of the Cafe Anglais, in Paris. It was principally through the genius and ability of this famous culinary artist that this restaurant gained its world-wide reputation. Mr. Duglere was also the originator of Potatoes Anna.