Drain and serve with Hollandaise
Sauce.
SHEEP SHEAD A L'INDIENNE
Cook a large sheepshead in a fish-boiler with two cupfuls each of
water and white wine, two tablespoonfuls of butter, two chopped
onions, a chopped green pepper, a bunch of parsley, and salt, pepper,
and sweet herbs to season. Cover with buttered paper, boil until
done and drain. Cook three tablespoonfuls of butter with two
tablespoonfuls each of flour and curry powder, add the liquid drained
from the fish, and enough stock to make the required quantity of
sauce. Cook until thick, stirring constantly, and skim off the
fat. Add two tablespoonfuls each of butter and chutney sauce, take
from the fire, add the juice of a lemon, pour over the fish, and
serve with plain boiled rice.
SHEEPSHEAD A LA LOUISIANNE
Prepare and clean a large sheepshead and put into a buttered baking-dish
with two sliced onions, a chopped green pepper, a cupful of stewed and
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strained tomatoes, two cupfuls of white wine, a bunch of parsley, a
tablespoonful of butter, and salt and white pepper to season. Cover
with buttered paper and bake for forty minutes, basting as necessary.
When done, drain the fish and keep it warm. Strain the liquid and add
enough brown stock to make the required quantity of sauce.
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