475. Gurnets, A La Dauphine

Cut off the heads and fins from two gurnets, boil them in water with a little salt and vinegar; when done, drain and skin them, then cover them with some stiffly-reduced Allemande sauce (No. 7), and when this has cooled upon them, egg them over and cover with bread-crumbs, and place them on a buttered baking-sheet; half an hour before dinner put them in the oven to bake, and as soon as they have acquired a fine color, dish them up, and garnish round with some Ravigotte sauce, containing some crayfish tails, and send to table.

476. Gurnets, A La Genoise

Boil or bake one or more gurnets in some mirepoix (No. 236); drain, skim, glaze, and place them on their dish, and sauce them with Genoise sauce (No. 30); garnish round with large crayfish, or quenelles of whiting or gurnet.

Gurnets, either boiled or baked, may be sent to table with any kind of fish sauce; but as they do not possess any decided flavor of their own, sharp, or Piquanle sauce should be used in preference.

Note. - Fillets of gurnets may be dressed in every variety of form, and served with any kind of sauce, similar to soles.

477. Boiled Mackerel

Boil the mackerel in salt and water, dish it up, and send to table, either with fennel, parsley, or gooseberry sauce.

478. Broiled Mackerel, A La Maitre D'Hotel

Split the mackerel down the back, season with pepper and salt, and oil it over; then place it on a gridiron, over a moderate fire ; when the mackerel is done on one side, turn it over on the other; and as soon as it is done through, take it up on a dish and put some cold Maitre d' Hotel butter (No.44) inside it, and pour a well-finished Maitre d'H tel sauce (No. 43) round it, and send to table.

479. Broiled Mackerel, With Nut-Brown Butter

Broil the mackerel as directed in the last article, dish it up, garnish it round with fried parsley, and pour over it some nut-brown butter (No. 93).

480. Fillets Of Mackerel, A La Maitre D'Hotel

Fillet the mackerel thus:

Place the fish on the table with its back toward you, then run the knife in just below the gills, turn the edge of the blade under, press with the fingers of the left hand full on the upper end of the fillet, and bearing with the blade of the knife upon the side of the backbone, draw the knife gently down to the tail, and turn the mackerel over and take the fillet off the other side: when this is done, cut each fillet into two, trim the ends neatly, and place them side by side on a buttered sauta-pan, season with pepper and salt and chopped parsley, squeeze the juice of half a lemon over them, and then pour a little oiled butter upon each, and cover with a round of buttered paper. About twenty minutes before dinner, either put them in the oven or on a stove-fire to simmer, and when done, drain the fillets on a napkin, dish them up in the form of a wreath, the fillets resting upon each other; sauce them over with some Maitre d'Hotel sauce (No. 43), and send to table.

The soft roes, if any, in the mackerel, should be parboiled in boiling water containing a little vinegar and salt; then drain them on a napkin, and place them in the centre of the fillets when dished up.

Fillets of mackerel, prepared as described in the first part of the above directions, may be sent to table with either of the following sauces: Vertpre, Ravigotte, Italienne, or Genoise.