446. Cod A L'Indienne

Trim some pieces of cod in the shape of fillets; keep them rather thick; place them neatly in a deep sauta-pan, previously buttered : then moisten them with some Indian Curry sauce (No. 47) prepared for the purpose; cover with a stewpan-lid, and set the fillets on a sharp fire to simmer; about twenty minutes will suffice to stew them ; then dish up the fillets - the one overlaying the other - in the form of a circle; pass the sauce through a tammy, pour it over them, and send to table.

447. Crimped Slices Of Cod A La Hollandaise

In order to produce this fish in perfection, it is advisable to bespeak some very thin slices of crimped cod, not more than half an inch thick, of the fishmonger, a day or two beforehand. About an hour or two before dinner, sprinkle the slices of cod with salt; and ten minutes before sending to table, boil them quickly; as soon as done, dish them up, and send them to be eaten immediately, with some delicately-prepared Dutch sauce (No. 42).

This method of preparing crimped fish is a favorite one in Holland; where, however, plain butter is taken with it, prepared as follows :-

Put the butter in a small stewpan, with a little salt, pepper, nutmeg. and lemon-juice; then keep stirring it by a slow fire till the butter is sufficiently melted, taking care that it does not become oily.

448. Crimped Slices Of Cod A La Colbert. Procure Some Very Thin Slices Of Crimped Cod; Bread-Crumb And

* A soft whitish substance in curling folds found inside cod-fish.

fry them; dish them up with some cold Maitre d' Hotel butter (No. 44) under them; then sauce them round with an essence prepared for the purpose, as follows:

Put the trimmings of the fish with a sole, or two or three flounders, cut into pieces, into a small stewpan, with carrot, parsley roots, thyme, mace, and peppercorns ; moisten with two glasses of white wine, and allow the whole to boil down to half; add a small ladleful of good consomme; set the essence to boil gently for half an hour; strain and reduce it down one-third, to which add a spoonful of Bechamel or Allemande sauce, and use it as directed above.

449. Crimped Slices Of Cod, In Matelotte Normande

Place somethin slices of cod on a silver dish, previously spread with butter; season them with a little pepper and salt, and sprinkle some chopped parsley over them; moisten with two glasses of French white wine and some oyster liquor; cover with a buttered paper, and half an hour before dinner put them in the oven to bake, taking care to baste them occasionally. When the fish is 'done, pour the liquor there may be in the dish into a ragout prepared for the purpose, in the usual manner (No. 194), and wipe the edges of the dish with a wet napkin ; sauce the slices of cod over with the ragout, and garnish round with a border of fried smelts and large crayfish; place some glazed oval croutons round the inner circle, and send to table.