Salmon With Genevoise Sauce

Take a few shalots, some roots of parsley, a bunch ditto, seasoned with spices, thyme, bay-leaves, and a few carrots. Let the whole be lightly fried in a little butter. Then moisten with white wine (Madeira in preference). Let it boil for three-quarters of an hour. When the marinade is done, drain it through a tammy over the fish, which stew in that seasoning. As soon as the fish is sufficiently stewed, drain it, pick off all the scales, and return it into the vessel where it has already boiled, with some of the liquor to keep it hot, and mind to cover it to prevent it from drying. Now reduce some of the marinade with a good Espagnole, skim off all the fat, throw in a good piece of butter, well kneaded with flour, a little essence of anchovies, the juice of a lemon, some Cayenne pepper, and a little salt. When you have drained the fish, cover it with the sauce, and send some likewise separately in a sauce-boat.

N. B. - Salmon is also served au court bouillon. (See No. 27, page 89.)

Cod With Oyster Sauce

Boil the fish in boiling water and plenty of salt; mind that if the fish is very large, you must not boil it too fast, as it then becomes woolly ; be careful before sending up, to ascertain with your knife whether it is well done. Serve with oyster sauce, as described No. 94, page 39.

Slices Of Crimp Cod

Boil the slices in the same manner as the fish when whole, and send, them up with the same sauce ; mind that ten or fifteen minutes are sufficient to boil them.

If you are obliged to wait after the fish is done, do not leave it in the water, but take it out, and cover it with a clean cloth, and when you are to serve, dip it again into the warm water, and by this method you preserve its flavour, and are able to serve it hot.

Crimp Cod With Cream Sauce

The same as above. The sauce a, la crime is made in the following manner: take a quarter of a pound of butter, a little flour, some cream and a little salt, mix them together, and turn them on the fire, but do not let the sauce boil. Then cover the fish with it.

N. B. - It is not served up so in England.

The John Dorey, With Lobster Sauce

Boil it in the same manner as you do turbot. (See No. 1.) Send it up with lobster sauce. (See Lobster Sauce, No. 1, page 80.)

Ditto, Broiled With Anchovy Sauce

Marinade in oil, and broil it in the same manner as you do turbot. The same sauce also, but without capers.

How to Cook Soles Fried Or Boiled

Soles Fried Or Boiled

Boil the soles in boiling water with a little salt and vinegar. Fried soles are to be covered with crumbs of bread, which is done in the following manner: break two eggs, which beat with a little salt: dip the soles into this omelette first, then into crumbs of bread. Fry the fish till it is of a fine colour. Shrimp sauce is made as follows : make some melted butter, with which mix a little essence of anchovies; throw in the shrimps, some cavice, and send up in a sauce-boat.

* Observations on Fish in general. - It is necessary to have the fish well cleaned from all the blood, as the least redness left in it is very prejudicial. When the soles or whitings are large, it is natural to conceive that they will be longer frying or boiling than when small. Fay proper attention to the-following observation: fish not well done is not eatable; and served up in that state, it would prejudice the company against the rest of your dinner By this want of attention, you lose all chance of pleasing your employer.

Broiled Soles

Dip them into beaten eggs and crumbs of bread as above, but twice, using melted butter the second time. Broil them till they are of a light brown, and send up with shrimp sauce.

How to Cook Whitings Soup

Fried Whitings

Take very fresh whitings, empty them well, and flay them. Then fasten the tail in the mouth with a small skewer, and dip the fish into an omelette, the same as the soles, then into crumbs of bread, and fry them till they are of a light brown. (See Shrimp Sauce, No. 12 above.)

Fried Whitings, French Fashion

Let the whitings be very fresh, and of an equal size: empty and scrape them well all over; then wash them in different waters. When quite clean, slit them equally on the back, and dip them into flour only. Next fry them in very hot oil, and over a large fire, otherwise when you put them in, they might cool the dripping. When of a light brown, send them up with shrimp sauce in a sauce-boat.