The Boston Cooking School Cook Book 1857 1915

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II.
87
Fillets of Halibut with Brown Sauce
Cut a slice of halibut weighing one and one-half pounds in eight short fillets,
sprinkle with salt and pepper, put in greased pan, and bake five minutes; drain,
pour over one and one-half cups Brown Sauce I, cover with one-half cup buttered
cracker crumbs, and bake.
88
Fillets of Haddock, White Wine Sauce
Skin a three and one-half pound haddock, and cut in fillets. Arrange in buttered
baking-pan, pour around fish three tablespoons melted butter, three-fourths cup
white wine to which has been added one-half tablespoon lemon juice, and two
slices onion. Cover and bake. Melt two tablespoons butter, add two tablespoons
flour, and pour on liquor drained from fish; then add one-half cup Fish Stock
(made from head, tail, and bones of fish), two tablespoons heavy cream, yolks
two eggs, salt, and pepper. Remove fillets to serving dish, pour over sauce
strained through cheesecloth, and sprinkle with finely chopped parsley.
89
Halibut � la Poulette
A slice of halibut, weighing 11/2 lbs. 1/8 teaspoon pepper
2 teaspoons lemon juice
1/4 cup melted butter Few drops onion juice
1/4 teaspoon salt
Clean fish and cut in eight fillets. Add seasonings to melted butter, and put
dish containing butter in saucepan of hot water to keep butter melted. Take up
each fillet separately with a fork, dip in butter, roll and fasten with a small
wooden skewer. Put in a shallow pan, dredge with flour, and bake twelve minutes
in hot oven. Remove skewers, arrange on platter for serving, pour around one and
one-half cups B�chamel Sauce, and garnish with yolks of two hard-boiled eggs
rubbed through a strainer, whites of hard-boiled eggs cut in strips, lemon cut
fan-shaped, and parsley.
90
Moulded Fish, Normandy Sauce
Remove skin and bones from a thick piece of halibut, finely chop fish, and force
through a sieve (there should be one and one-third cups). Pound in mortar,
adding gradually whites two eggs. Add one and one-fourth cups heavy cream, and
salt, pepper, and cayenne to taste. Turn into a buttered fish-mould, cover with
buttered paper, set in pan of hot water, and bake until fish is firm. Turn on
serving dish and surround with
91
Normandy Sauce. Cook skin and bones of fish with three slices carrot, one
slice onion, sprig of parsley, bit of bay leaf, one-fourth teaspoon peppercorns,
and two cups cold water, thirty minutes, and strain; there should be one cup.
Melt two tablespoons butter, add three tablespoons flour, fish stock, one-third
cup heavy cream. Bring to boiling point and add yolks two eggs. Season with
salt, pepper, cayenne, and one tablespoon Sauterne. 92
Halibut � la Martin
Clean two slices chicken halibut and cut into eight fillets. Season with salt,
brush over with lemon juice and roll. Arrange on a tin plate covered with
cheesecloth, fold cheesecloth over fillets, and cook in steamer fifteen minutes.
Remove to serving dish, garnish with small shrimps, and pour around sauce,
following directions for Normandy Sauce, omitting Sauterne, and seasoning to
taste with grated cheese and Madeira.
93
Fillets of Fish � la Bement
Prepare and cook fish same as for Halibut � la Martin. Insert tip of small
lobster claw in each fillet, and garnish with a thin slice of canned mushroom
sprinkled with parsley and a thin circular slice of truffle. Serve with
94
Lobster Sauce III. Remove meat from a one and one-half pound lobster and cut
claw meat in cubes. Cover remaining meat and body bones with cold water. Add
one-half small onion, sprig of parsley, bit of bay leaf, and one-fourth teaspoon
peppercorns, and cook until stock is reduced to one cup. Melt three tablespoons
butter, add three tablespoons flour, and pour on gradually the stock; then add
one-half cup heavy cream and yolks two eggs. Season with salt, lemon juice, and
paprika; then add lobster cubes. 95
Halibut � la Rarebit
Sprinkle two small slices halibut with salt, pepper, and lemon juice; then brush
over with melted butter, place in dripping-pan on greased fish-sheet, and bake
twelve minutes. Remove to hot platter for serving, and pour over it a Welsh
Rarebit.
96
Sandwiches of Chicken Halibut
Cut chicken halibut in thin fillets. Put together in pairs, with Fish or Chicken
Force-meat between, first dipping fillets in melted butter seasoned with salt
and pepper and brushing over with lemon juice. Place in shallow pan with one-
fourth cup white wine. Bake twenty minutes in hot oven. Arrange on hot platter
for serving, sprinkle with finely chopped parsley, garnish with Tomato Jelly,
and serve with Hollandaise Sauce.
97
Sole � la Bercy
Skin and bone two large flounders, and cut into eight fillets. Put into a
buttered pan, sprinkle with salt, pepper, and lemon juice, and add one-fourth
cup white wine. Cover and cook fifteen minutes. Remove to serving dish, pour
over Bercy Sauce, and sprinkle with finely chopped parsley.
98
Bercy Sauce. Fry one tablespoon finely chopped shallot in one tablespoon
butter five minutes; add two tablespoons flour, and pour on gradually the liquor
left in pan with enough White Stock to make one cup. Add two tablespoons butter,
and salt and cayenne to taste. 99
Halibut au Lit
Wipe two slices chicken halibut, each weighing three-fourths pound. Cut one
piece in eight fillets, sprinkle with salt and lemon juice, roll and fasten with
small wooden skewers. Cook over boiling water. Cut remaining slice in pieces
about the size and shape of scallops. Dip in crumbs, egg, and crumbs, and fry in
deep fat. Arrange a steamed fillet in centre of each fish-plate, place on top of
each a cooked mushroom cap, and put fried fish at both right and left of fillet.
Serve with Mushroom Sauce, and garnish with watercress and radishes cut in fancy
shapes.
100
Mushroom Sauce. Melt three tablespoons butter, add three tablespoons flour,
and pour on gradually, while stirring constantly, one cup Fish Stock. When
boiling-point is reached, add one-half cup cream, three mushroom caps, sliced,
and one tablespoon Sauterne. Season with salt and pepper. The Fish Stock should
be made from skin and bones of halibut. The mushroom caps on fillets should be
cooked in sauce until soft. 101
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