(1094). Angel Fish A La Bahama (Poisson Ange A La Bahama)

Prepare a wine court bouillon (No. 39), dress an angel or moon fish, tying down the head. Place this fish on a fish kettle grate; just cover it with the cold court bouillon, and allow the liquid to come to a boil, then set it on one side of the range; cover the top with a buttered paper and let cook without boiling; the time it will take depends entirely upon the size of the fish; if it weighs six to eight pounds, it will certainly take from one hour to one hour and a quarter. When finished, drain, and slide it on a dish; surround with clusters of cooked shrimps and cooked mushrooms and cover the garnishing with a lean veloute sauce (No. 416) with white wine. the court bouillon and two cloves of garlic added; reduce this to the consistency of a sauce, then take out the garlic and add some powdered sweet Spanish peppers and curry; serve the remainder of the sauce separately.

(1127). Butter-Fish, Marinated And Fried (Butter-Fish Marines Et Frits)

Make an incision an eighth of an inch in depth on both sides of the fillets, lay them on a dish and let marinate in salt, pepper, lemon juice and oil. Two hours later, drain them off, roll in flour and fry firm to a fine golden color.

(1134). Cisco, Castillane Sauce (Cisco A La Sauce Castillane)

Liaise the fillets from both sides of the cisco, remove the skin, and place the fillets when well pared into a bowl or dish, seasoning with salt, pepper, sweet oil, lemon juice, sliced onions, and branches of parsley; let marinate in this for two hours, turning them over occasionally; drain them from the marinade leaving in the vegetables, and dip the fillets into beaten egg, then into bread-crumbs; plunge them in hot frying fat, and fry to a fine color, drain, salt, and dress them on a folded napkin, garnishing with fried parsley. Serve a castillane sauce (No. 443) in a separate sauce-boat

(1162). Grouper A La Franklyn (Grouper A La Franklyn)

A fish of the perch family of the genus Serranus. Raise the two fillets of the fish on each side of the main bone, remove the skin; cut the meat up into bias half inch slices, paring them oval shaped; put into a vessel to season with salt, pepper, thyme, bay leaf, sliced onions, lemon juice and oil; one hour after range these esealops in a sautoir with their marinade; moisten with broth and mushroom liquor and allow the whole to cook slowly. When done strain the stock and reduce half of it with a lean financiere sauce (No. 464). When ready to serve incorporate into it a piece of fresh butter, reduce the rest of the stock to a glaze, glaze the dressed esealops, using a brush for the purpose after adding to it some lobster coral butter (No. 580), pour a little of the sauce around the fish and serve the rest of it separately.

(1163). Gudgeons Or Whitebait Fried In Butter (Goujons Ou Blanchaille Frits Au Beurre)

After having cleaned, prepared, and salted the fish, roll them in flour; set them in a coarse sieve and sift off rapidly the superfluous flour, then plunge them into hot frying lard. Melt clarified butter in a pan, when hot lay in the gudgeons that are nearly finished frying, or any other small fish; toss them about, adding small bits of butter, lemon juice, and chopped parsley; dress on a hot dish, and pour the hot butter over.