Pour over a Cream Sauce to which prepared
mustard has been added.
MATELOTE OF BLUEFISH
Prepare according to directions given for Matelote of Blackfish,
using white wine instead of Claret.
STUFFED BLUEFISH--I
Prepare according to directions given for Stuffed Sea-Bass.
STUFFED BLUEFISH--II
Scrape, clean, and dry a large bluefish.
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Chop three onions fine and fry in butter. Add enough mashed potatoes
to make the required quantity of stuffing, and season with salt,
pepper, minced parsley, and melted butter. Fill the fish and sew
up. Rub with melted butter, put a little hot water into the pan,
and bake for thirty minutes, basting as required. Garnish with
lemon and parsley.
ESCALLOPED BLUEFISH
Flake cold cooked bluefish and mix it with an equal quantity of
mashed potatoes. Fill buttered shells, sprinkle with grated cheese,
cover with crumbs, dot with butter, and brown in the oven.
FILLETS OF BLUEFISH A LA DUXELLES
Skin, bone, and fillet a bluefish. Season with salt and pepper,
and cook with melted butter and lemon-juice until firm. Take from
the fire and cool. Prepare a Duxelles Sauce, boil down until thick,
and cook the fish with it. Dip in crumbs, then in beaten egg, then
in crumbs, and fry in deep fat.
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