(1179). Kingfish A La Bateliere (Kingfish A La Bateliere)

Cut a half pound kingfish crosswise into two pieces; range them in a low saucepan moistening with red wine; season with salt, pepper, cloves, garlic, mushroom parings, and add one gill of brandy, pouring it slowly over the other ingredients, set it on the fire and throw in some small onions fried and previously blanched; leave them in for ten minutes on a hot fire. Dress the fish and garnish the intersections with the small onions, strain the sauce through a tammy, add to it butter, and pour it over all; surround with heart-shaped croutons of bread fried in butter and crawfish. Some kingfish weigh as much as three pounds.

Fig. 293.

(1180). Kingfish A La Bella (Kingfish A La Bella)

Lift off the fillets of a kingfish; remove the skin and pare the pieces into half hearts; season and cover each one with a quenelle forcemeat (No. 90), decorate the top with a circle made of very green halved pistachio nuts, laying channeled mushrooms (No. 118) in the center; dust over the remainder of the forcemeat with finely chopped coral. Place the fillets in a buttered sautoir, moisten with a little court bouillon, and lay a heavy piece of buttered paper on top; cook them in a slow oven, and then dress them with a ravigote sauce (No. 531), sending more of the sauce in a separate sauce-boat.

(1181). Kingfish A La Bordelaise (Kingfish A La Bordelaise)

Raise the fillets from each side of the large inside bone; remove the skin, pare nicely and season. Bestrew a buttered baking dish with chopped up raw shallots, mushrooms and a little garlic; fold the fillets over and trim them pointed on one end; lay them in the dish and moisten with wine court-bouillon (No. 39), let cook slowly in the oven for fifteen to twenty minutes, then drain, strain off the liquid, skin off the fat and reduce to a half-glaze, incorporating into it two gills of reduced veloute sauee(No. 415), and a few spoonfuls of mushroon broth. Dress the fish either in a straight row or a circle and cover with the well-reduced sauce, garnishing around with trussed crawfish prepared a la Bordelaise (No. 1008).

(1182). Kingfish A La Figaro (Kingfish A La Figaro)

Raise the fillets from the fish, remove the skin, pare and cut them lengthwise in two; se?son each piece with salt, pepper and lemon juice, let marinate for one hour then dip them in beaten eggs, bread-crumbs and fry to a fine color. Dress on a napkin and garnish the top with fried parsley and around with lemon. Serve separately mayonnaise sauce (No. 606) with tomato puree (No. 730) strained through a very fine sieve and thoroughly drained, then add to it very finely cut up chervil.

(1183). Kingfish A La Montgolfier (Kingfish A La Montgolfier)

Have six fine kingfish weighing half a pound each; lift off the fillets, skin, and from two fillets cut ten long small slices; make five or six incisions crosswise on them, and fill them in with slices of truffles; turn these fillets round into crowns and range them on a buttered baking sheet, cover over with a heavy piece of buttered paper, then moisten with a little court bouillon (No. 38). Pare the other fillets of kingfish into half hearts after having folded them in two across, macerate with salt, pepper and lemon juice for half an hour, drain and lay them in a buttered sautoir garnished with chopped mushrooms, shallots and onions; moisten with white wine and mushroom liquor, then cook slowly in the oven; drain off the liquid, reduce and incorporate into it two gills of veloute sauce (No. 415).. Besprinkle the bottom of an oval shaped buttered baking dish with chopped truffles, lay the cooked fillets on top, surround them with medium sized fresh mushrooms heads previously peeled and cooked in a little water, salt, butter and lemon juice; pour the sauce over, bestrew with bread-crumbs, grated parmesan and melted butter and color slightly.

Place the small prepared truffled slices in the oven and when done use them to garnish the whole fillets ranging between each one a trussed crawfish.