Serve with melted butter, minced parsley, and lemon-juice.
BAKED KING FISH
Clean four kingfish, cut off the fins and gash from head to tail on
each side. Place on a buttered baking-dish, sprinkle with chopped
shallots, parsley, and mushrooms. Sprinkle with salt and pepper
and put small bits of butter in the incisions. Pour over two
wine-glassfuls of white wine and baste with the liquid while baking.
Thicken a cupful of beef stock with butter and browned flour, and
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pour over the fish when nearly done. Sprinkle with crumbs, dot with
butter, and brown in the oven. Sprinkle with lemon-juice before
serving.
BAKED KING FISH WITH WHITE SAUCE
Prepare the fish according to directions given in the recipe for
Baked Kingfish, omitting the mushrooms and the seasoning. Pour
over one cupful of white wine, and half a cupful of white stock.
Baste with the liquid while baking. Take up the fish carefully,
and add to the liquid remaining in the pan enough white stock to
make the required quantity of sauce. Thicken with a tablespoonful
each of butter and flour cooked together, take from the fire, add
two tablespoonfuls of butter and a little lemon-juice. Strain over
the fish and serve.
KINGFISH A LA MEUNIERE
Prepare and season eight small kingfish, dredge with flour, brown
in butter, and finish cooking in the oven.
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