(1196). Spanish Mackerel A La Perigord (Maquereau Espagnol A La Pengord)

Pare the fillets removed from the mackerel into half heart-shapes; lay them in a buttered sautoir, decorating the thickest part of each fillet with a rose-shaped ornament of truffles dipped in egg whites. Baste over with melted butter, lemon juice, white wine, and salt; cover with a buttered paper, and let cook in a slow oven. Dress the fillets, reduce their liquid, adding veloute sauce (No. 415) and slices of truffles fried in butter. Cover .the truffles with a third part of this sauce, and glaze the fillets with fish glaze (No. 399) combined with lobster coral butter (No. 580). Serve the remainder of the sauce separately.

(1197). Spanish Mackerel A La Viennet (Maquereau Espagnol A La Viennet)

Chop up separately some onions, shallots, and mushrooms; fry the onions and shallots in butter then add the chopped mushrooms; lay on top mackerel fillets pared half heart-shaped, season with salt, mignonette, and nutmeg; place over a liberal piece of butter, cover with a strong buttered paper, and set the pan in the oven for fifteen minutes, then drain off the butter, and add a little white wine, espagnole sauce (No. 414), and tomato sauce (No. 549). Dress the fish, reduce the sauce, and when ready pass through a tammy and pour it over the fillets.

Spanish Mackerel A La Viennet Maquereau Espagnol A 313

Fig. 294.

(1198). Spanish Mackerel With Crawfish-Fillets (Filets De Maquereau Espagnol Aus Ecrevisses)

Lift up the fillets from six small and very fresh mackerel, season and cover the surfaces of the cut sides with a layer of pike forcemeat (No. 90), and fine herbs finished with a piece of red butter (No. 573); flatten the surfaces with the blade of a knife, range them as fast as they are done one beside the other on a well buttered baking pan, dredging tine herbs on top; put them to cook in a moderate oven from ten to twelve minutes, basting them over with butter; remove and dress them on a dish, cover over with a little veloute sauce (No. 415) reduced with crawfish broth and finished with red butter (No. 573), and lemon-juice. Range a cluster of crawfish tails at each end of the dish and serve the remainder of the sauce separately.

(1199). Spanish Mackerel With Gooseberries-Stuffed (Maquereau Espagnol Farci Garni De Groseilles Vertes)

Split well-cleaned mackerel down the back; take out the bone just below the head and two inches above the tail; season the inside and fill the empty space with a fish forcemeat (No. 76), into which has been added some allemande sauce (No. 407), and a third of its quantity of cooked fine herbs, give the fish its original shape, roll it tightly in two sheets of paper and tie it at both ends, in the center and once again between these, making in all five rows of string; place the fish on a baking pan, set it in the oven for twenty to thirty minutes, remove, unwrap and dress, serving with a garnishing of gooseberries around the fish.

Fur a Gooseberry Garnishing take half a pound of gooseberries: suppress the stalks and ends, then blanch them for two minutes in boiling water in an untinned copper vessel or until they crush between the fingers, drain and then mix them in a thickened maitre d'hotel sauce (No. 493); pour over the fish and garnish.

(1200). Spanish Mackerel With Green Peas (Maquereau Espagnol Aux Petits Pois)

Fry two tablespoonfuls of chopped onions in two ounces of butter, lay in the mackerel cut up into four ounce slices and when well fried, moisten with water, add a garnished bunch of parsley and salt and let the fish cook; when ready to serve add cooked peas (No. 2742); finish by thickening with a little veloute sauce (No. 415), egg-yolks and butter. Dress the fish, pour the peas over and serve.