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Classic
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page 48
HERRING.
125. HARENGS GRILLES SAUCE MOUTARDE.
BROILED HERRINGS WITH MUSTARD SAUCE.
Herring...........6.
Olive oil.........2 tablespoonsful.
Salt and pepper...To suit the taste.
Time.--1/2 hour.
PREPARATION.--1st. Clean and wash the herring, notch the flancs (the notches
should be 1 1/2 inches apart and 1/8 inch deep, to thoroughly cook the inside as
well as the outside); pour some olive oil over; sprinkle some salt and pepper;
broil and serve with a sauce moutarde. (For the sauce see No. 157.)
COD.
126. CABILLAUD AU COURT BOUILLON.
BOILED COD.
126a Sauce Hollandaise.
126b Sauce aux Capres.
As for the Truite au Court Bouillon, No. 67.
For the sauces see Nos. 151 and 152.
127. MORUE.
SALT COD.
127a Au beurre fondu.
127b Sauce aux Capres.
PROPORTIONS.--For five persons:
Salted cod......4 lbs.
Butter..........1/4 lb.
Time.--1 hour.
PREPARATION.--1st. Freshen the cod for 24 hours, taking care to change the water
about 4 or 5 times. 2d. One hour before serving place this cod in a kettle with
cold water, let boil, and as soon as it boils place the kettle on a corner of
the range and allow to simmer for about 3/4 hour. 3d. Place on a warm dish and
serve with 1/4 lb. butter, placed on the fish and melted by the heat of the fish
itself, or with a caper sauce apart. Serve always boiled potatoes with the cod.
For Caper sauce see No. 152.
PERCH.
128. PERCHES FRITTES.
FRIED PERCH.
As Fried Whiting, No. 122.
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