Add two
cupfuls of stock, and cook for fifteen minutes. Thicken with a
tablespoonful or more of flour rubbed smooth in cold water,
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and pour over the fish. Sprinkle with crumbs, dot with butter, and
bake for an hour in a moderate oven.
BAKED BLUEFISH WITH WHITE WINE SAUCE
Put a cleaned bluefish into a buttered pan with salt, pepper, minced
parsley, sweet herbs, a sliced onion, two cupfuls of white wine,
and one cupful of white stock. Cover with a buttered paper and
cook for forty minutes, basting as required. Take out the fish,
strain the sauce, and thicken with a tablespoonful of flour cooked
in butter. Boil for ten minutes, add three tablespoonfuls of butter,
the juice of half a lemon and three egg yolks well beaten. Bring
to the boil, pour over the fish, and serve.
BAKED BLUEFISH A LA NAPLES
Prepare the fish according to directions given for Baked Bluefish--II.
Fry in butter for five minutes two tablespoonfuls each of chopped
onion, carrot, and lean raw ham. Add twelve pepper-corns, two cloves,
and a sprig of marjoram. Add two and one half tablespoonfuls of
flour and cook until brown. Add gradually one cupful of brown stock
and one and one fourth cupfuls of white wine. Cook until
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thick, stirring constantly, strain, reheat, pour over the fish,
sprinkle with minced parsley, and serve.
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