POMPANO.
Seasonaile in May^ June^ July^ November^ and December.
Pompano^ its Deseription. — One of the best table fish that
we have in the market ; it may be prepared in different ways, the
same as carp, trout, perch, flounders, and sole.
Pompano ik PAllemande. — Remove the fillets from a medium-
sized fish, cut and pare into 6 oval-shaped pieces ; season with salt
and pepper, place in a buttered pan ; add Vs pint white wine, 1
small onion, a bouquet, 6 whole peppers ; cover with buttered paper
and bake in a hot oven, basting frequently. Melt 1 tablespoonfnl
butter in a saucepan ; add 1 tablespoonfnl fiour, stir and cook 8
minutes ; add 1 cupful white broth, Vi cupful of the fish gravy, ^^
cup of mushroom liquor, a small bouquet, 6 coarsely pounded pep-
pers, 1 even teaspoonf ul salt, and cook 6 minutes ; then strain into
a clean saucepan ; mix the yolks of 2 eggs with Y4 cupful cream,
add it slowly to the sauce ; add lastly 1 tablespoonfnl lemon juice.
"When the fillets are done, arrange them on a warm dish and pour
over the sauce. Serve with mashed potatoes, or garnish the dish with
potato croquettes. All fish with delicate meat can be prepared in
the same way.
Pompano Teronitla.-— Bemove the fillets from 3 fresh pom-
panoes of lYt pound each; season with salt, pepper, and lemon
juice ; put for 1 hour in a covered dish with 1 sliced onion, 2 sprigs
of thyme, Y, bunch parsley, 1 clove of garlic. Twenty minutes be-
fore serving, wipe the fillets dry, fold double, dip in beaten egg, roll
in fresh bread crumbs. Lay the fillets in a thickly buttered pan,
pour over 2 ounces melted butter and the juice of 1 lemon ; cover
with buttered paper, set the pan in a hot oven, and bake till done.
Put Yi pint of canned tomatoes in a saucepan, add 1 teaspoonful
3S2 SEA FOOD, STa
butter, Ya teaspoonfal pepper, the same of salt and sugar, cook 10
minutes ; then strain. Place in another small saucepan 1 fine-cut
onion, 3 tablespoonfuls tarragon vinegar, 8 coarsely pounded pep-
pers, set the saucepan over the fire, and reduce by boiling till nearly
dry ; then remove from fire. When cold add the yolks of 4 eggs,
set the saucepan in hot water, add 4 ounces butter in small pieces,
and stir constantly; add 4 tablespoonfuls water, 1 teaspoonful beef
extract, 1 even teaspoonful salt ; set the saucepan over the fire and
stir till the sauce begins to thicken ; then strain through a sieve,
add the strained tomatoes and 3 tablespoonfuls of whipped cream ;
pour the sauce on to a warm dish, arrange the fillets over it, and
serve with French fried potatoes ; or garnish with small slices of
bread fried in butter. Oarp, trout, perch, and red snapper may be
prepared in the same way.
BLUEFISH.
In season from the teginning of May to the end of September. ✪ Pompano à l'Allemande
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POMPANO.
Seasonaile in May^ June^ July^ November^ and December.
Pompano^ its Deseription. — One of the best table fish that
we have in the market ; it may be prepared in different ways, the
same as carp, trout, perch, flounders, and sole.
Pompano ik PAllemande. — Remove the fillets from a medium-
sized fish, cut and pare into 6 oval-shaped pieces ; season with salt
and pepper, place in a buttered pan ; add Vs pint white wine, 1
small onion, a bouquet, 6 whole peppers ; cover with buttered paper
and bake in a hot oven, basting frequently. Melt 1 tablespoonfnl
butter in a saucepan ; add 1 tablespoonfnl fiour, stir and cook 8
minutes ; add 1 cupful white broth, Vi cupful of the fish gravy, ^^
cup of mushroom liquor, a small bouquet, 6 coarsely pounded pep-
pers, 1 even teaspoonf ul salt, and cook 6 minutes ; then strain into
a clean saucepan ; mix the yolks of 2 eggs with Y4 cupful cream,
add it slowly to the sauce ; add lastly 1 tablespoonfnl lemon juice.
"When the fillets are done, arrange them on a warm dish and pour
over the sauce. Serve with mashed potatoes, or garnish the dish with
potato croquettes. All fish with delicate meat can be prepared in
the same way.
Pompano Teronitla.-— Bemove the fillets from 3 fresh pom-
panoes of lYt pound each; season with salt, pepper, and lemon
juice ; put for 1 hour in a covered dish with 1 sliced onion, 2 sprigs
of thyme, Y, bunch parsley, 1 clove of garlic. Twenty minutes be-
fore serving, wipe the fillets dry, fold double, dip in beaten egg, roll
in fresh bread crumbs. Lay the fillets in a thickly buttered pan,
pour over 2 ounces melted butter and the juice of 1 lemon ; cover
with buttered paper, set the pan in a hot oven, and bake till done.
Put Yi pint of canned tomatoes in a saucepan, add 1 teaspoonful
3S2 SEA FOOD, STa
butter, Ya teaspoonfal pepper, the same of salt and sugar, cook 10
minutes ; then strain. Place in another small saucepan 1 fine-cut
onion, 3 tablespoonfuls tarragon vinegar, 8 coarsely pounded pep-
pers, set the saucepan over the fire, and reduce by boiling till nearly
dry ; then remove from fire. When cold add the yolks of 4 eggs,
set the saucepan in hot water, add 4 ounces butter in small pieces,
and stir constantly; add 4 tablespoonfuls water, 1 teaspoonful beef
extract, 1 even teaspoonful salt ; set the saucepan over the fire and
stir till the sauce begins to thicken ; then strain through a sieve,
add the strained tomatoes and 3 tablespoonfuls of whipped cream ;
pour the sauce on to a warm dish, arrange the fillets over it, and
serve with French fried potatoes ; or garnish with small slices of
bread fried in butter. Oarp, trout, perch, and red snapper may be
prepared in the same way.
BLUEFISH.
In season from the teginning of May to the end of September.