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Classic
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page 26
before it is cooked thoroughly. When done, lift it out of the water with a
drainer, slip it carefully on a dish and send to table with sauces No. 13 and
No. 3.
RED-FISH A LA PROVENCALE
Have properly cleaned a medium sized fish; score it deep then put in a large
dish and cover with a pickle or marinade made of two sliced carrots, two onions,
some parsley and bay-leaves, three cloves of garlic, pepper and salt, the juice
of two lemons, and a gill of salad oil. When thoroughly flavored, remove the
fish from the marinade and bake three-quarters of an hour, basting frequently
with wine and butter. When done, put it on a platter and keep hot. Add half a
bottle of wine and some cayenne pepper to the marinade; stew well and strain
over the fish. Garnish with cut lemon, sprigs of parsley and capers.
BAKED AND STEWED CODFISH
Scald for ten minutes some soaked codfish, it should soak all night; then scrape
it white, pick it in flakes, and put it in a stewpan with a tablespoonful of
nice butter worked into as much flour, and milk enough to moisten it. Let it
stew gently ten minutes; add pepper to taste, and serve hot. Slice hard-boiled
eggs over it, and sprigs of parsley around the dish.
If the fish is to be baked you must put it on to scald, as above, after soaking
all night; you must then put on double as much Irish potatoes as the quantity of
codfish. Boil them, mash them, and then pick up the codfish fine, seasoning it
with butter and pepper; moisten it with two beaten eggs, a little chopped onion,
and
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