Palmettes of Striped Base
Cut out six heart-shaped fillets from the thickest part of the
bass. Season with pepper, salt, and the juice of half a lemon.
FI8H^ 0Y8TER8, L0B8TER8, TERRAPIN 108
Put under a press for one-half hour. Cook in clarified butter
for ten minutes until a delicate brown. Make a forcemeat (the
same as for fillet of pompano). Color the forcemeat pink and
green, also have some white. Pour in three pastry bags. On
the outside of each palmette put a pink border, on the inside
ali white with a small heart shape of green on the top. Set
them away to get chilled. Have six pieces of heart-shaped oiled
paper. Wrap up each palmette in one. Place them in a tin
pan, set the pan over another which is half filled with water.
Cook in the oven until the forcemeat is done, or from twenty
to twenty-five minutes. Serve on com-starch croustade and
with Hollandaise sauce.
Ck>m-8tarch Croustade
Place one pint of milk in a saucepan over the fire, and when
it boils add two heaping tablespoons of corn-starch, which has
been dissolved in a little cold water, and one-half teaspoonful
salt. When the mixture has cooked five minutes, add the white
of an egg. Wet a mould about three-fourths or one inch deep
of the desired shape and pour in the mixture. While hot it
may be colored pink or green. Set away to cool.
Baked Bluefish
Select a nice large bluefish, clean, and prepare it for baking.
Wash it in salted water, and after drying it thoroughly, stuff
it with veal forcemeat for fish, or else with bread forcemeat, to
which a few capers have been added. Sew up the opening and
rub the fish ali over with salt. Then, having put small pieces
of butter over it, place it in a large pan with enough water to
cover the bottom, and bake in a hot oven for forty-five or fifty
minutes. After it begins to bake, sprinkle it with a little salt✪ Veal Forcemeat for Fish
and pepper. Baste it often with the liquid in the pan and a
little melted butter. When it is cooked and a nice color, remove
104 MR8. SEBLY'S COOK BOOK
caref ully to a hot piate. Do not break it. Serve with a brown
sauce, or any desired sauce poured round the fish as a gamish,
or serve it in a separate dish.
Slices of Ck>d à la Seville
Wash and dry one-half pound of Carolina rice, fry it in hot
olive oil, drain on a sieve, and then put it in a stewpan with
some pieces of fresh cod cut in pieces about four inches square,
and which bave been fried in olive oil and drained. Cut a
Spanish onion in very thin slices, and also fry the slices in oil.
Mix them with six ripe tomatoes from which the skins and seeds
bave been removed. Cook the onion and tornato slowly for fìve
minutes, then pour it over the fish and rice. Season with a
little cayenne, salt, and lemon juice. Moisten with one pint of
white broth, place a buttered paper on top, cover with the lid
of the pan, and place in the oven to bake. In about half an
hour the fish and rice wiU be done. Remove the pieces of fish
and with a wooden spoon stir the rice over the fire in order to
mix it with the seasoning. Arrange the rice on a dish and
place the pieces of codfish on it. Grarnish with tornato sauce
or mussel sauce.
Bhredded Ood baked with Oream Sauoe ✪ Shredded Cod Baked with Cream Sauce
Page 59 · 3 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
Palmettes of Striped Base
Cut out six heart-shaped fillets from the thickest part of the bass. Season with pepper, salt, and the juice of half a lemon.
FISH, OYSTERS, LOBSTERS, TERRAPIN 108
Put under a press for one-half hour. Cook in clarified butter for ten minutes until a delicate brown. Make a forcemeat (the same as for fillet of pompano). Color the forcemeat pink and green, also have some white. Pour in three pastry bags. On the outside of each palmette put a pink border, on the inside all white with a small heart shape of green on the top. Set them away to get chilled. Have six pieces of heart-shaped oiled paper. Wrap up each palmette in one. Place them in a tin pan, set the pan over another which is half filled with water. Cook in the oven until the forcemeat is done, or from twenty to twenty-five minutes. Serve on com-starch croustade and with Hollandaise sauce.
Corn-starch Croustade
Place one pint of milk in a saucepan over the fire, and when it boils add two heaping tablespoons of corn-starch, which has been dissolved in a little cold water, and one-half teaspoonful salt. When the mixture has cooked five minutes, add the white of an egg. Wet a mould about three-fourths or one inch deep of the desired shape and pour in the mixture. While hot it may be colored pink or green. Set away to cool.
Baked Bluefish
Select a nice large bluefish, clean, and prepare it for baking. Wash it in salted water, and after drying it thoroughly, stuff it with veal forcemeat for fish, or else with bread forcemeat, to which a few capers have been added. Sew up the opening and rub the fish all over with salt. Then, having put small pieces of butter over it, place it in a large pan with enough water to cover the bottom, and bake in a hot oven for forty-five or fifty minutes. After it begins to bake, sprinkle it with a little salt and pepper. Baste it often with the liquid in the pan and a little melted butter. When it is cooked and a nice color, remove
carefully to a hot plate. Do not break it. Serve with a brown sauce, or any desired sauce poured round the fish as a gamish, or serve it in a separate dish.
Slices of Cod à la Seville
Wash and dry one-half pound of Carolina rice, fry it in hot olive oil, drain on a sieve, and then put it in a stewpan with some pieces of fresh cod cut in pieces about four inches square, and which have been fried in olive oil and drained. Cut a Spanish onion in very thin slices, and also fry the slices in oil. Mix them with six ripe tomatoes from which the skins and seeds have been removed. Cook the onion and tomato slowly for five minutes, then pour it over the fish and rice. Season with a little cayenne, salt, and lemon juice. Moisten with one pint of white broth, place a buttered paper on top, cover with the lid of the pan, and place in the oven to bake. In about half an hour the fish and rice will be done. Remove the pieces of fish and with a wooden spoon stir the rice over the fire in order to mix it with the seasoning. Arrange the rice on a dish and place the pieces of codfish on it. Garnish with tomato sauce or mussel sauce.
Shredded Cod baked with Cream Sauce
Records on this page
Veal Forcemeat for FishBaked BluefishShredded Cod Baked with Cream Sauce