Add two tablespoonfuls of butter, cover with buttered
paper, and bake for half an hour, basting as needed. Take out the
fish and add enough stock to make the required quantity of sauce.
Thicken with a tablespoonful each of butter and flour cooked together,
pour over the fish, cover with crumbs,
[Page 227]
dot with butter, and bake brown. Squeeze lemon-juice over and serve.
SPANISH MACKEREL A LA VENITIENNE
Put the cleaned mackerel into a baking-pan with salt, pepper, grated
onion, grated nutmeg, minced parsley, a tablespoonful of butter
and half a cupful each of white wine and white stock. Cover with
a buttered paper and cook for forty minutes, basting as needed.
Take out the fish and add two cupfuls of white stock to the sauce.
Bring to the boil, take from the fire, thicken with the yolks of
four eggs and add two tablespoonfuls of butter, two tablespoonfuls
of minced parsley, and the juice of a lemon. Pour over the fish
and serve.
MACKEREL A LA TYROL
Wash and dry two fresh fish, and put into a saucepan with salt,
pepper, grated nutmeg, chopped parsley and onion, and two tablespoonfuls
of cider. Cover and cook for half an hour, then add one cupful
of white stock thickened with flour and butter, the yolk of an
egg, and a tablespoonful of tarragon vinegar.
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