Another Way, Or A La Chambord

Stuff the fish with sausage-meat, envelop it in a towel, boil, and serve it with a tomato-sauce.

The Same With Sorrel

Broil the fish, and serve it on a puree of sorrel or of spinach.

It may also be prepared au court bouillon, a la Bre-tonne, and aux fines herbes, like bass, etc.

Sheeps-head may also be prepared like turbot.

Au Gratin

The shad, after being cleaned, but not split on the back (as is too often the case, to the shame of the fishmongers who begin by spoiling the fish under the pretence of cleaning it), is placed in a bake-pan, having butter, chopped parsley, mushroom, salt, and pepper, both under and above the fish. For a fish weighing three pounds, add one gill of broth and half as much of white wine; dust the fish with bread-crumbs, and set in a pretty quick oven.

Fifteen minutes afterward, examine it. When done, the fish is dished, a little broth is put in the pan, which is placed on a sharp fire; stir with a spoon or fork so as to detach the bread, etc., that may stick to the pan, then pour this over the fish, and serve warm.

The gravy must be reduced to two or three tablespoon-fuls only, for a fish weighing about two pounds.

The fish must be dished carefully in order not to break it.

Sterlet

This is a fish of the sturgeon family, very plentiful in the Caspian Sea and in many Russian rivers, principally in the Neva and in Lake Ladoga.

Tunny and bonito, after being boiled, are served cold in vinaigrette.

Turbot And Whiff

Turbot is among fishes what pheasant is among birds. Rub it with lemon before cooking it.

After being boiled or baked, as directed, it is served with the following sauces: Bechamel, cream, caper, Hollan-daise, Mayonnaise, tomato, and in vinaigrette.

It is also served au court-bouillon and aux fines herbes like bass.

Au Gratin

It is prepared and served like shad au gratin.

It is also broiled and served with a maitre d'hotel.

Bordelaise

Bone and skin the fish as directed ; dip each piece in melted butter, then in beaten egg, roll in bread-crumbs and broil. While it is broiling on a rather slow fire, turn it over several times and keep basting with melted butter; the more butter it absorbs the better the fish.

When broiled, serve the slices on a dish and place some boiled craw-fish all around and in the middle. A dish of steamed potatoes is served with it.

The following sauce is also served at the same time : Chop fine and fry till half done, with a little butter, two small green onions or four shallots. Put half a pint of good meat-gravy in a small saucepan; set on the fire, and as soon as it commences to boil, pour into it, little by little, stirring the while with a wooden spoon, about a gill of Bordeaux wine, then the onions or shallots, and also a piece of beef marrow chopped fine; give one boil, and serve in a saucer.