Put into
a buttered saucepan with the juice of half a lemon and a bunch of
sweet herbs. Sprinkle with salt and pepper, dredge with flour, and
pour in two cupfuls of milk. When nearly tender, drain, brown in
the oven, thicken the sauce with butter and flour cooked together,
pour around the fish and serve.
SKATE WITH FINE HERBS
Butter a baking-dish and put into it pieces of prepared skate.
Sprinkle with chopped mushrooms, onion, and parsley, season with
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salt and pepper, add two wineglassfuls of Sherry and half a cupful
of stock. Sprinkle with crumbs and bake. Take up the fish carefully
and add to the liquid enough brown stock to make the required quantity
of sauce. Thicken with butter and flour cooked together, add a
tablespoonful of butter, a teaspoonful of anchovy essence, and the
juice of half a lemon. Pour around the fish and serve.
SKATE A L'ITALIENNE
Put the prepared fish into a buttered saucepan with a bean of garlic,
one bay-leaf, two sprigs of thyme, a tablespoonful of butter, three
cloves, and salt and pepper to season. Sprinkle with flour, cover
the fish with milk, and simmer gently until done, then drain. Put
into a serving-dish, sprinkle with grated cheese, and garnish with
boiled button onions and triangles of fried bread.
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