(1184). Kingfish A La Princelay (Kingfish A La Princelay)

Pare into ovals some fillets taken from a fish, season with salt and pepper; fry them in oil and when done, dress either in a row or in a circle. Fry a little flour in oil without browning, add chopped onions, and one bay leaf, moisten with good court bouillon (No. 38) to obtain a rather light sance, reduce it well, pass it through a tammy, throw in small capers and cover the fish with this sprinkle.

(1185). Kingfish A La Sultana (Kingfish A La Sultane)

Lift off the fillets and remove the skin, pare them to the shape of a half heart, season with salt and cover one side with fish quenelle forcemeat ( No. 90); range them in a buttered sautoir, the pointed end toward the center of the pan. On the round end place a crescent made of the red meat found in the lobster claws having it an eighth of an inch in thickness; between the pointed end of the fillet and the crescent imitate a rosette with five halved pistachios. Moisten with a little court bouillon ( No. 38), cover over with a, buttered paper and place to cook in a slack oven. When done, dress them flat ill a circle and fill the center with a garnishing composed of truffles, mushrooms and escalops of lobster mingled with some lean espagnole sauce (No. 416; made with Madeira, reduced properly and thickened; finish with fresh butter. At the tip of each fillet attach a fancy favor frill (No. 10) and serve with a separate sauce-boat of the same sauce.

(1186). Kingfish, Baked (Kingfish Au Gratin)

Select a good fresh kingfish, take off the fillets, suppressing the skin; season with salt, pepper, and nutmeg, then fold them in two and pare nicely: butter the bottom of a baking dish, bestrew it with chopped onions and mushrooms; range the fillets over, laying a fluted mushroom (No. 118) on each fillet. Pour over a cold half-glaze sauce (No. 413), pour into the bottom of the dish, three or four tablespoonfuls of white wine; bestrew bread-crumbs over, and sprinkle the surface with a brush dipped in melted butter. Set the dish into a moderately heated oven, and let the fillets cook for fifteen to eighteen minutes; after removing the dish lay it on another to be sent to the table.

Another Way

Butter a baking dish, and place in it the fish folded in two, nicely pared; pour over some white wine, lay mushroom heads on top, and mask with a brown sauce (No. 416), into which a quarter as much tomato sauce (No. 549) has been mixed. Bestrew the surface with bread raspings, pour melted butter over all, and bake and cook in a hot oven; when serving press the juice of a lemon on it, and besprinkle with chopped parsley.

(1187). Kingfish On The Dish - Gastrite (Kingfish Sur Le Plat-Gastrite)

Cut off the fins from well cleaned fish, split them from head to tail on the belly side, in order to take out the dorsal bone: season with salt and pepper. Butter the bottom of a small baking dish, cover it over with chopped mushrooms and onions, and lay the open kingfish on top upside down, the skin side underneath; pour half a gill of white wine in the bottom of the dish, and besprinkle the top with gastrite; pour over a little melted butter, and bake in a moderate oven for twelve to fifteen minutes. After taking the fish from the fire, slip into the bottom a few spoonfuls of half-glaze sauce (No. 413) finished with lemon juice.

For The Gastrite

Take the crumb part of a stale loaf of bread, put it in a towel with a little flour, close the towel and work the bread so it will crumble, then pass it through a fine sieve, and mix it with a little chopped up parsley and grated parmesan or Swiss cheese.