(1224). Pompano A La Mazarin (Pompano A La Mazarin)

Pare the fillets taken from the fish, suppress the skin and season with salt, pepper and nutmeg; lay them in a buttered sautoir, moisten with white wine and court bouillon (No. 39), basting them several times while cooking; when done, drain off the liquid and reduce it with the same quantity of veloute sauce (No. 415) thickened with egg-yolks and cream, finishing the sauce with lobster butter ( No. 580); strain all-this through a tammy and pour it over the fish; range round the latter pike quenelles (No. 90) decorated with truffles (No. 154) and fried breaded oysters from which the heart has been removed.

(1225). Pompano A La Potentini (Pompano A La Potentini)

Split three fish, each weighing a pound and a half, lengthwise down the spinal bone; leave the skin on the meats, season with salt, coat over with oil, and roll them in white bread-crumbs; broil for fifteen to twenty minutes over a slow fire, turning them over when half done. Dress them on a dish, pour over slightly melted lobster butter (No. 580) thickened with veloute sauce (No. 415); add the juice of a lemon and chopped parsley; garnish around the fish with sliced fresh cucumbers, laid in salt for fifteen minutes, and all the liquid extracted, then seasoued with pepper, vinegar, and oil, as well as some finely chopped chervil.

(1226). Pompano A La Soya (Pompano A La Soya)

Suppress the heads and thin tail parts from three fish weighing three quarters of a pound each; cut the meat into steaks, and sprinkle over with salt. Cut in fine shreds, half a pound of leeks, and a quarter of a pound of celery, the same of carrots: fry them in butter over a slow fire without coloring, then add the pieces of fish, and moisten to their heighth with broth and white wine; season with pepper, parsley, thyme, and bay leaf.. When the fish is done, remove from the fire and dress. Lay around the dish mellow potatoes (No. 2799), and thin slices of blackfish a la Orly (No. 1114). Serve with a sauce-boat of horseradish and cream sauce (No. 478).

(1227). Pompano A La Toulouse (Pompano A La Toulouse)

Split the fish through the middle at both ends through their entire length; braise these in a mirepoix stock with white wine (No. 39), and when the fish is done, drain the stock, and reduce it with the same quantity of veloute sauce (No. 415); thicken it with egg-yolks, and fresh butter. and put it on the back of the fire to keep it near the boiling point, then strain it through a tammy. Dress the fish, garnish around with mushrooms, truffles, fish quenelles, crawfish tails, or else shrimps. Cover the garnishing with the sauce, and lay on top small breaded smelts fried in oil. or these may be replaced by gudgeons or thin slices of perch fillets, place around a border of crusts of bread, buttered and browned in the oven.

(1228). Pompano Fillets Fried With Tomato Sauce (Filets De Pompano Frits A La Sauce Tom Ate)

Remove the fillets from several fresh fish, also the skins; cut them across diagonally, and lay them on a dish to season; marinate the slices for a quarter of an hour in sweet oil. lemon juice and chopped parsley. Take up the pieces, one by one, dip them into a frying batter (No. 137), and plunge them in hot frying fat; let them slowly attain a good color while cooking, and when done drain and salt. Dress the fillets in a pyramid form on a napkin, and garnish with fried paisley and cut lemons, or else serve with a sauce-boat of tomato sauce (No. 549).