add a pint of good veal gravy, strain,
and thicken with butter* and flou✪ Fish Sauce for Boiledr.
Two table-spoonfuls of the fish broth
will be enough for this quantity.
Fish Steaks au Gratin. — For this,
steaks of halibut, cod, or any other
firm, white fish can be used. Cut
them about an inch thick and three
inches square. Rub the bottom of a
small dripping-pan with a cut onion,
and then butter it well. Pepper and
salt the squares of fish lightly on
both sides, lay them in the pan, and
sprinkle them with chopped parsley
and a little very finely minced onion,
or a few drops of onion-juice. Put a
bit of butter the size of a hazel-nut
on each, squeeze over them the juice
of a lemon, and bake for twenty
minutes, covered half the time. Serve
plain or with a bechamel sauce.
Flounders (Parisian style). — Cut
the fins and the heads off some small,
fresh flounders, not weighing over
I lb. Remove the dark skin, wash
and dry them. Lay them in a deep
dish with enough fresh milk to cover
them, and leave them twenty min-
utes. Drain and dry them again ;
sprinkle over each one salt-spoonful
of salt and half as much pepper. Put
in a frying-pan one table-spoonful of
butter for each flounder. As soon as
it is melted, put the flounders in the
pan, not touching each other. Cook
the side with the white skin first ;
cook each side six minutes, not fast,
and turn them over carefully. Dress
them on a hot platter and keep them
warm in the oven, with the door open.
Have prepared one teaspoonful of
shallots, chopped fine; put it in the
same butter used to cook the fish ;
cook three minutes, stirring mean-
while. Finish with one teaspoonful
of wine vinegar, letting it only get
warm ; remove the pan from the
fire, and add one teaspoonful of
good, fresh butter for each flounder.
Mix well and pour over the fish.
Sprinkle over one teaspoonful of
parsley, chopped fine ; put at each
end of the dish a small bunch of
fried parsley and a few slices of
lemon. Put in the centre of the
platter one pint of Parisian potatoes✪ Flounders (Parisian style).
Serve very hot. If shallots are
not at hand, use onions instead.
Flounders, Fillets of Sole (in
potato-boat). — Remove the heads and
skins of four very fresh flounders
not exceeding Yz lb. each ; make
four fillets of each, trim them neatly,
wash and dry them with a clean
towel. Beat three eggs with one
teaspoonful of salt and one salt-
spoonful of black pepper. Dip each
fillet thoroughly in it, and then roll in
fine bread-crumbs, freshly made. F old
each fillet funnel-shape, and secure
with a wooden toothpick. Put them,
not touching each other, in the fry-
ing-basket, and plunge in plenty
of good, hot fat, not quite boiling.
After five minutes they will be crisp
and of a golden color. Lift up the
basket and remove the fillets to a
warm platter, remove the tooth-
picks, and have ready a boat made
of potatoes, in which they should
be served at once. Fried dishes must
never wait a moment, otherwise they
lose their crispness. For the boat,
peel and slice thinly two quarts of
long potatoes✪ Flounders, Fillets of Sole (in potato-boat), and cut the slices
straw fashion. Wash them only after
peeling, and do not dry them ; their
humidity will make them stick to the
form of the boat. There must be
two boat forms, one larger than the
other. They are made with a piece
of galvanized-wire mosquito-netting.
The second boat must be half an
inch smaller than the first all around.
Page 133 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
add a pint of good veal gravy, strain, and thicken with butter and flour. Two table-spoonfuls of the fish broth will be enough for this quantity.
Fish Steaks au Gratin. — For this, steaks of halibut, cod, or any other firm, white fish can be used. Cut them about an inch thick and three inches square. Rub the bottom of a small dripping-pan with a cut onion, and then butter it well. Pepper and salt the squares of fish lightly on both sides, lay them in the pan, and sprinkle them with chopped parsley and a little very finely minced onion, or a few drops of onion-juice. Put a bit of butter the size of a hazel-nut on each, squeeze over them the juice of a lemon, and bake for twenty minutes, covered half the time. Serve plain or with a bechamel sauce.
Flounders (Parisian style). — Cut the fins and the heads off some small, fresh flounders, not weighing over I lb. Remove the dark skin, wash and dry them. Lay them in a deep dish with enough fresh milk to cover them, and leave them twenty minutes. Drain and dry them again ; sprinkle over each one salt-spoonful of salt and half as much pepper. Put in a frying-pan one table-spoonful of butter for each flounder. As soon as it is melted, put the flounders in the pan, not touching each other. Cook the side with the white skin first ; cook each side six minutes, not fast, and turn them over carefully. Dress them on a hot platter and keep them warm in the oven, with the door open. Have prepared one teaspoonful of shallots, chopped fine; put it in the same butter used to cook the fish ; cook three minutes, stirring meanwhile. Finish with one teaspoonful of wine vinegar, letting it only get warm ; remove the pan from the fire, and add one teaspoonful of good, fresh butter for each flounder. Mix well and pour over the fish. Sprinkle over one teaspoonful of parsley, chopped fine ; put at each end of the dish a small bunch of
fried parsley and a few slices of lemon. Put in the centre of the platter one pint of Parisian potatoes. Serve very hot. If shallots are not at hand, use onions instead.
Flounders, Fillets of Sole (in potato-boat). — Remove the heads and skins of four very fresh flounders not exceeding Yz lb. each ; make four fillets of each, trim them neatly, wash and dry them with a clean towel. Beat three eggs with one teaspoonful of salt and one saltspoonful of black pepper. Dip each fillet thoroughly in it, and then roll in fine bread-crumbs, freshly made. Fold each fillet funnel-shape, and secure with a wooden toothpick. Put them, not touching each other, in the frying-basket, and plunge in plenty of good, hot fat, not quite boiling. After five minutes they will be crisp and of a golden color. Lift up the basket and remove the fillets to a warm platter, remove the toothpicks, and have ready a boat made of potatoes, in which they should be served at once. Fried dishes must never wait a moment, otherwise they lose their crispness. For the boat, peel and slice thinly two quarts of long potatoes, and cut the slices straw fashion. Wash them only after peeling, and do not dry them ; their humidity will make them stick to the form of the boat. There must be two boat forms, one larger than the other. They are made with a piece of galvanized-wire mosquito-netting. The second boat must be half an inch smaller than the first all around.
Records on this page
Fish Sauce for BoiledFish Steaks au GratinFlounders (Parisian style)Flounders, Fillets of Sole (in potato-boat)