|
Classic
Cook Books
< last page | next page >
page 207
herbs, and fry on both sides for 2 minutes Then pour off the butter, add to the
fish some of the sauce with which they are to be served, let it come to a boil
once, arrange the fish in a deep dish and send to the table with either a crab-,
caper-, tomato-, Bearnaise- or rich brown sauce. Instead of serving with a gravy
separately, the fish, fried in butter without the addition of any herbs, can be
served with peas, asparagus or other fresh vegetables.
15. Baked Trout. Select trout of the smallest size, scrape off the scales
nicely, empty, and wash. Cut a slit about 1/16 inch deep along each side, salt
for 1/2 hour before baking. Then dry them with a cloth and turn them first in
flour and then in egg and cracker crumbs, fry, serve on a napkin placed over a
fish plate. Lettuce is a fitting accompaniment.
16. Carp cooked blue. Empty the fish as directed in No. 1, wash, divide
lengthwise into halves and cut each part into 2-3 pieces. Carp can be cooked
blue the same as trout, and as it is a very fat fish, it should be boiled for a
few minutes and served quite hot. Send to the table with hot melted batter and
minced parsley, or with a plain horse radish sauce. The milt of carp is
considered a delicacy. Carp require a great deal of salt.
17. Carp with a Claret Sauce. When killing the carp catch its blood in a small
cup half full of vinegar, scrape off the scales and proceed as directed in the
preceding receipt. After washing the pieces put them into a saucepan with salt,
sliced onions, coarse ground pepper and cloves, sliced lemons and bay leaves,
add water and enough claret to just cover the fish. Take off the scum as
carefully as possible, add a large piece of butter and finely rolled crackers
and then cook slowly. Shortly before serving stir in the blood and a piece of
sugar, put the fish into a dish and strain over it the sauce, which should be
well bound.
18. Carp with a Polish Sauce. Kill the carp and catch the blood in vinegar,
scrape, divide in half and cut each part into pieces. For 3 pounds of fish take
3 carrots, 1 parsnip, 2 parsley roots, 3 onions and 1/4 celery root; cut
everything into slices and put it into
< last page | next page >
Classic
Cook Books
|
