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Classic
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page 219
with white wine bouillon, savory herbs and bake slowly for 3/4 hour. Then take
off the paper, spread the rolls with a thick Remoulade sauce, sprinkle with
grated bread, dot with crab butter and bake for a little while. Slice the rolls
and serve with salsify.
51. Boiled Haddock. Scale, empty and wash the haddock and divide according to
size into 3-4 pieces and after rinsing these once again, put them into boiling,
rather strongly salted water, and take off the scum After the fish has boiled
for a few minutes leave it m the broth for a while longer to absorb some of the
salt and send to the table hot.
Before transporting haddock they are frequently emptied and salted. In this case
put them on the fire in cold water and exercise careful judgment in the
application of salt. Serve with hot boiled potatoes , melted butter and mustard,
or else with a mustard sauce.
52. Haddock with Savory Herbs. After cleaning the fish divide it into pieces and
remove skin, and bones carefully. Pickle these pieces for an hour in a glassful
of white wine, the juice of a lemon, salt, pepper and minced herbs, then stew a
dozen chopped mushrooms in butter with a handful of minced herbs and a few
sliced eschalots. Simmer the fish in this for 10 minutes, add to it 1/2 of the
marinade with a little more white wine, and stew the fish for 5 minutes longer.
Strain the fish broth and stir through it flour rubbed in butter and extract of
beef bouillon to a rather thick sauce, which is served with the fish.
53. Stuffed Haddock. Take 2 fish of medium size and after they are cleaned wash
them, dry and fill with veal forcemeat. A, No. 24, sew them, sprinkle with salt
and brush all over with anchovy butter. Then lay them in a well buttered pan,
bake in the oven for 1/2 hour to a light brown color, and in the meantime
prepare the sauce as follows: Finely chop a few gherkins, eschalots and capers
and rub with a tablespoonful of flour in brown butter and then boil with 2
cupfuls of hot bouillon. Strain the sauce and season, if necessary, with a
little lemon juice and with pepper, salt and a spoonful of chopped parsley Put
the fish on a hot platter, garnish with sprigs of parsley and serve with the
sauce.
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