can be treated in the same way, with or without butter. If
boiling is preferred, add a tablespoonful of water. To grill
fish of this kind, add butter or dripping only.
Lobster a I'Americaine.
Cut a good-sized lobster crossways into seven slices. Re-
move the soft part of the flesh, put it into a bowl, and mix with
it three large tablespoonfuls of tomato sauce, two teaspoon-
fuls of Madeira, a little chopped parsley and tarragon. Sea-
son with cayenne pepper and salt to taste. Add an ounce of
oiled butter✪ Lobster a l'Americaine and stir well. Mix with the sliced lobster, place in
an oiled paper-bag and cook for twelve minutes in a very hot
oven (350° Fahr.).
Red or Gray Mullet.
Take the fish with a half tomato cut up, one mushroom, salt,
pepper, a little lemon juice or vinegar, one teaspoonful of flour
(this can be omitted if desired), a little chopped parsley, and a
little butter✪ Red or Gray Mullet. Place in the paper bag, seal up, and allow tiventy
minutes in a moderate oven (300° Fahr.).
Mackerel a la Napolitaine.
Take two very fresh filleted mackerel, place a line of fresh
tarragon leaves on each fillet. Dust with pepper and salt to
taste. Butter a bag thickly, put in the fillets of mackerel, and
then on top of each pour gently a large tablespoonful of tomato
catsup✪ Mackerel a la Napolitaine (the American variety gives the best results as it is
far more delicately flavored than the English sort). Close the
STANDARD COOKERY. 109
bag and cook for from eighteen to twenty to twenty-five min-
utes in 300° Fahr., according to the thickness of the fish.
Turn out carefully, pour the sauce over them and send to
table at once.
If preferred, the quantity of sauce may be increased, but the
above is quite sufficient for the cooking process. Herrings,
it may be noted, are equally good this way. In this case a very
little minced chives may be added to the tarragon.
Plaice a la Meuniere.
Filleted or whole fish can be used for this dish. Chop a
small shallot, add a teaspoonful of anchovy paste or sauce, a
squeeze of lemon juice, one ounce of butter, a little chopped
parsley, salt and pepper, and a little cayenne. Place in a thor-
oughly buttered bag, dredge with flour, pour a tablespoonful
of oiled butter on top of the fish, seal up and cook. For two
pounds of whole fish✪ Plaice a la Meuniere, thirty minutes, and eight minutes for the
same weight filleted (heat 350° Fahr.).
Sole Bourguigone.
Thoroughly butter a bag, place inside a well-trimmed sole,
add three small peeled, uncut onions, a bouquet garni, and a
glass of claret. Mix a large teaspoonful of flour with an
ounce of butter✪ Sole Bourguigone, place this mixture on the sole, seal up the bag,
and cook for twenty minutes in a hot oven (350° Fahr.).
Lemon Soles a la Comtesse. ✪ Lemon Soles a la Comtesse
Page 77 · 7 recipe records on this page
Presented as published in 1912. 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
can be treated in the same way, with or without butter. If boiling is preferred, add a tablespoonful of water. To grill fish of this kind, add butter or dripping only.
Lobster a I'Americaine.
Cut a good-sized lobster crossways into seven slices. Remove the soft part of the flesh, put it into a bowl, and mix with it three large tablespoonfuls of tomato sauce, two teaspoonfuls of Madeira, a little chopped parsley and tarragon. Season with cayenne pepper and salt to taste. Add an ounce of oiled butter and stir well. Mix with the sliced lobster, place in an oiled paper-bag and cook for twelve minutes in a very hot oven (350° Fahr.).
Red or Gray Mullet.
Take the fish with a half tomato cut up, one mushroom, salt, pepper, a little lemon juice or vinegar, one teaspoonful of flour (this can be omitted if desired), a little chopped parsley, and a little butter. Place in the paper bag, seal up, and allow twenty minutes in a moderate oven (300° Fahr.).
Mackerel a la Napolitaine.
Take two very fresh filleted mackerel, place a line of fresh tarragon leaves on each fillet. Dust with pepper and salt to taste. Butter a bag thickly, put in the fillets of mackerel, and then on top of each pour gently a large tablespoonful of tomato catsup (the American variety gives the best results as it is far more delicately flavored than the English sort). Close the
bag and cook for from eighteen to twenty to twenty-five minutes in 300° Fahr., according to the thickness of the fish. Turn out carefully, pour the sauce over them and send to table at once.
If preferred, the quantity of sauce may be increased, but the above is quite sufficient for the cooking process. Herrings, it may be noted, are equally good this way. In this case a very little minced chives may be added to the tarragon.
Plaice a la Meuniere.
Filleted or whole fish can be used for this dish. Chop a small shallot, add a teaspoonful of anchovy paste or sauce, a squeeze of lemon juice, one ounce of butter, a little chopped parsley, salt and pepper, and a little cayenne. Place in a thoroughly buttered bag, dredge with flour, pour a tablespoonful of oiled butter on top of the fish, seal up and cook. For two pounds of whole fish, thirty minutes, and eight minutes for the same weight filleted (heat 350° Fahr.).
Sole Bourguigone.
Thoroughly butter a bag, place inside a well-trimmed sole, add three small peeled, uncut onions, a bouquet garni, and a glass of claret. Mix a large teaspoonful of flour with an ounce of butter, place this mixture on the sole, seal up the bag, and cook for twenty minutes in a hot oven (350° Fahr.).
Lemon Soles a la Comtesse.
Records on this page
Lobster a l'AmericaineRed or Gray MulletMackerel a la NapolitainePlaice a la MeuniereSole BourguigoneWhiting a la NormandeLemon Soles a la Comtesse