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Classic
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page 36
PREPARATION.--1st. Clean and wash your fish, remove the gills, place it in a
fish kettle with 1 tablespoonful of butter, 2 glassesful of stock, 2 glassesful
of white wine, 1 onion and 1 carrot sliced, some thyme and laurel; allow to cook
slowly for about 1/2 hour while basting from time to time. 2d. When ready to
serve, skin the fish carefully, and place it in a long dish. 3d. Pass through a
sifter the juice of the fish and the vegetables, pour this pap in a sauce pan
where you have melted 2 tablespoonsful of butter with 3 tablespoonsful of flour
and let boil awhile while stirring. 4th. When ready to serve place the sauce pan
on a corner of the range, mix in a bowl 2 tablespoonsful of butter with two
yolks, add little by little some of the sauce while beating, and pour into the
sauce pan while stirring. Don't allow the sauce to boil again and pour it over
the fish which you serve with potatoes (as indicated in No. 67).
71. TRUITE AU GRATIN.
PROPORTIONS.--For five persons:
Trout, 5 to 6 lbs....1.
Butter...............5 tablespoonsful.
White wine...........2 glassesful.
Onion................1.
Parsley..............1/4 handful.
Bread chipping.......1 tablespoonful.
Time.--1/2 to 3/4 hour.
PREPARATION.--1st. Clean, wash, etc., your trout, place it on a long dish, and
place in different places on its back about 1 tablespoonful of butter. 2d. Let
brown (clear brown) in a sauce pan 1 chopped onion in 1 tablespoonful butter,
then add 2 glassesful white wine, 1/4 handful hashed parsley, let boil awhile
and pour the sauce over the fish. 3d. Sprinkle over some bread crumbs, pour over
about 2 tablespoonsful melted butter and let cook slowly in an oven for about
1/4 hour. Serve with potatoes apart (as indicated in No. 67).
72. SAUMON GRILLE.
BROILED SALMON.
72a Maitre d'hôtel.
72b Sauce Mayonnaise.
72c Sauce Tartare.
72d Sauce Remoulade.
PROPORTIONS.--For five persons:
Salmon.......3 steaks, about 1 lb. each.
Olive oil........2 tablespoonsful.
Lemon.......1, cut in 6 pieces.
Salt and pepper...To suit the taste.
Time.--1/2 hour.
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