European and American cuisine

When ready to serve, dress the fish on a hot dish, unmold the potato timbales, set them in a circle around the dish, and sprinkle a little fine- chopped parsley over all ; then serve. Another way is to dress the dish alternately with potatoes Tortonia, and stuffed and baked tomatoes. CODFISH. 177 Godflsh h P Allemande.— Soak ly, pound salt codfish for several hours in cold water ; 1 hour before serving, pick it into small pieces ; place the codfish in a saucepan, cover with cold water ; set over a slow fire, and let heat gradually till nearly boiling ; drain off the water ; cover with fresh cold water, return to the fire, and let come to a boil ; then drain the fish in a sieve, and rinse off with cold water. Place a saucepan with 1 ounce butter over the fire, add 1 tablespoonf ul flour, stir for a few minutes ; add 1 pint white broth (or 1 pint boiling water), 1 teaspoonf ul beef extract, and boil 5 min- utes. Mix the yolks of 2 eggs, with the juice of Y, lemon, add a little of the sauce first to the eggs, then gradually the eggs to the sauce; add the fish, 2 tablespoonfuls cream, and Y^ teaspoonful pepper ; stir over the fire till boiling hot. At the same time clean 2 large carrots and 4 large potatoes, cut them with a vegetable cutter into small round balls ; place the carrot balls in a saucepan over the fire; add 1 teaspoonful sugar, cover with boiling water, and cook till tender ; then drain, add a small piece of butter, and toss them for 2 minutes over the fire. Boil the potato balls in 1 pint water and 1 teaspoonful salt ; when done, drain off the water and set in a warm place. Eub the yolks of 3 hard-boiled eggs fine, add 1 teaspoonful batter, a sprinkle of salt and nutmeg, also 1 raw yolk, and a little flour ; form this into 12 small balls like marbles, roll in flour, and boil 6 minutes in salted water ; remove the egg balls with a skimmer. Arrange the codfish on a warm dish, lay the egg balls, the potato balls, and the carrot balls in clusters around the dish, chop the whites of the eggs fine, and sprinkle them with 1 tablespoonful fine-chopped parsley over the dish, then serve. Codfish ft PAmericaine.— Soak ly, pound salt codfish over night in cold water, changing the water several times ; then pick into small pieces, place in a saucepan over the fire, cover with cold water, let heat gradually ; when nearly boiling drain off the water; return the codfish to the fire, with fresh cold water, again let heat gradually till just about to boil, then drain the fish in a sieve. Melt 178 SEA POOD, Bra 1 tablespoonful butter in a isaacepan, add 1 tablespoonf al flour, stir and oook 2 minutes ; add 1 pint milk, boil three minutes ; then add the codfish, stir until it boils. Pour the codfish on to a warm dish, and serve with mashed potatoes. Another way is to put the pre- pared codfish in a saucepan over the fii'e, coyer with 1 pint milk, mix 1 tablespoonful flour with 1 tablespoonf ul butter, add it to the fish ; stir until just about to boil, then serve. If any of the fish is left, it may be mixed with mashed potatoes and 1 egg, then formed into cakes and fried in fat.