A guide to modern cookery

Finely mince an onion, and cook it gently in butter until it is of a nice golden colour. Spread it on the bottom of a little oval earthenware dish, and set three tomatoes prepared a la Provencale (No. 2268) upon it. Poach one lb of morue; drain it as soon as ready, and flake it while clearing it of all skin and bones. Lay this flaked morue on the slices of tomato; cover it with three mild capsicums, split and broiled; sprinkle the whole with a few drops of lemon juice and one oz. of lightly-browned butter, and put the dish in the oven for a few minutes. Serve very hot. Icelandic or Newfoundland morue may be used. 1030—CABILLAUD SALE, OR MORUE ALA HOLLANDAISE Proceed exactly as for ‘‘ Sole 4 la Hollandaise’’ (No. 829). Both kinds suit this preparation. 1031—CABILLAUD SALE, OR MORUE A L’INDIENNE Poach one lb. of salted cod or morue, and flake it while clearing it of all skin and bones. Mix this flaked fish with two-thirds pint of Indienne sauce, and dish it in a hot timbale. Serve some rice a |’Indienne separately. Both kinds of fish are suited to this dish. 1032—MORUE A LA LYONNAISE Poach one lb. of morue, and flake it as explained above. Finely mince a medium-sized onion, and toss it in butter. Also toss three medium-sized potatoes cut into roundels. Heat one oz. of butter and two tablespoonfuls of oil in a frying-pan; put therein the flaked morue and the potatoes, and toss the whole over a brisk fire for a few minutes. When about to dish up, add a few drops of vinegar. Dish in a hot timbale, and sprinkle the morue with a pinch of chopped parsley. Use either the Icelandic or the Newfoundland fish for this preparation. 1033 SOUFFLE DE MORUE Finely pound one-quarter Ib. of freshly poached and flaked morue, and add thereto, little by little, two tablespoonfuls of hot and very thick Béchamel sauce. When the paste is very smooth, season it; put into a saucepan, heat it, and add the yolks of three eggs, and four whites beaten to a stiff froth. Put the whole into a buttered soufflé-saucepan, and cook after the manner of an ordinary souffié. Take either Icelandic or Newfoundland morue for this dish. 1034--CHAR (Ombre-Chevalier) The char is a fish of the salmon family, which is culinarily treated in exactly the same way as the trout. When it is large, the recipes given for salmon trout may be adapted to it, but it is mostly used small—that is to say, from five inches to ten inches long. The fishing of char is restricted chiefly to lake countries, such as Scotland and Switzerland, and it is only in season during two months of the year. Moreover, as this fish loses much of its quality in transit, its scarcity on the market will be easily understood. The lake of Zug, in Switzerland, supplies the most famous specimens, which are called Rothel by the people of the locality. The delicacy of the fish is remarkable, and in this it may vie even with the best river trout. The char of the Scotch lakes may be treated after the same recipes as the Swiss specimens, but they are more often used in the preparation of potted char, the recipe for which is as follows :— 1035—POTTED CHAR Cook the chars in a fine mirepoix with white wine, exactly after the manner of trout. When the fish are cooked, leave them to cool completely in their cooking-liquor. Drain them; skin them; separate their fillets, and thoroughly bone them. Set the fillets in a special earthenware pot; entirely cover them with clarified butter, and put them in a moderate oven for one quarter of an hour. Leave them to cool until the next day, and add sufficient clarified butter to cover them with a layer one-third inch thick. If Potted Char be left in the cool, it will keep for some considerable time. RED MULLETS (ROUGETS)