Skewer into shape with toothpicks and arrange
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in a baking-dish. Half cover with stock made from the fish trimmings
and bake for ten minutes. Arrange in a circle on a platter, and
fill the centre with green peas seasoned with salt, pepper, and
butter. Strain the stock, thicken with butter and flour cooked
together, and serve separately as a sauce.
STEAMED FILLETS OF FLOUNDER
Prepare the fillets according to directions previously given, and
spread with chopped pickles, olives, capers, parsley, and onions.
Roll up, fasten with toothpicks, and steam or bake, basting with
stock, or dip in egg and crumbs and fry in deep fat. Serve with
any preferred sauce.
STUFFED FILLETS OF FLOUNDER A LA DELMONICO
Prepare the fillets according to directions previously given. Cover
with half a cupful of white wine, one cupful of fish stock made
from the bones, and salt and paprika to season. Simmer for twenty
minutes. Cook together one tablespoonful each of butter and flour,
add half a cupful of stock and cook until very thick, stirring
constantly. Add half a cupful each of shrimps and oysters chopped
fine, a teaspoonful of Worcestershire sauce, the yolk of an egg,
and two drops of tabasco sauce. Dip the fillets in this mixture
[Page 148]
and cool.
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