Strain the sauce
over the fish, cover with crumbs, dot with butter, and brown in
the oven. Serve in the same dish.
[Page 228]
FILLETS OF MACKEREL A LA HORLY
Clean and fillet the fish, remove the skin and bones and soak for
an hour in oil and lemon-juice, seasoned with chopped onion, parsley,
salt, pepper, and sweet herbs. Drain, dredge with flour, dip in
beaten eggs, roll in crumbs, fry in deep fat, and serve with Tomato
Sauce.
FILLETS OF MACKEREL A L'INDIENNE
Fillet two large fresh mackerel, cut in two and remove the skin.
Simmer for fifteen minutes with two tablespoonfuls each of melted
butter and curry powder mixed with two wineglassfuls of white wine.
Season with salt and pepper. Prepare a Cream Sauce and add to it
two tablespoonfuls of butter and the juice of a lemon. Pour over
the fish and serve with a border of plain boiled rice.
MACKEREL A LA BRETONNE
Wash and split a large mackerel, wipe dry, dredge with flour, and
fry brown in butter. Sprinkle with salt, pepper, and lemon-juice.
SALT MACKEREL A LA BRETONNE
Soak the fish for twelve hours and prepare according to directions
given above. Serve with melted butter.
[Page 229]
SCOTCH MACKEREL PIE
Make a forcemeat of the roe and some parsley, onion, butter, bread
crumbs, thyme, sweet marjoram, and the yolk of an egg.
Pages:
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182