FISH EN MATELOTE--II
Cut three or four kinds of fish into convenient pieces for serving,
and sprinkle with salt and pepper. Cover with water and Claret in
equal parts, and add parsley, thyme, and bay-leaves to season.
Simmer until done. Take the fish up carefully and strain the
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cooking liquor. Fry a dozen or more small white onions brown in
butter. Add two tablespoonfuls of flour and the liquid drained from
the fish. Cook until thick, stirring constantly, and add boiling
water or stock, if too thick. When the onions are done, take from
the fire, season with lemon-juice, add a few cooked mushrooms,
pour over the fish, and serve.
MATELOTE OF FISH A LA NORMANDY
Fry brown in butter with sliced onions two pounds of fresh sliced
fish, using several kinds. Add two tablespoonfuls of flour, half
a dozen sliced mushrooms, salt, pepper, and lemon-juice to season,
a pinch of sweet herbs, and Claret and stock in equal parts to
cover. Simmer for half an hour and serve in a casserole.
FISH MOUSSELINES
Mince enough uncooked white fish to make two cups, add one cupful
of soft bread-crumbs and one-half cupful of cream. Press through
a colander, season with salt, pepper, lemon-juice, a suspicion
of mace, and Worcestershire Sauce.
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