Fish Entrees

Butter a tin dish and lay on it three slices of cod moderately thick.

Pour over them one wineglass of white wine, place a buttered paper over them, and bake in a moderate oven fifteen minutes.

Reduce another glass of wine in a stewpan by simmering.

Add to the wine half a pint of white sauce, twelve small oysters bearded and blanched, twelve small quenelles, and twelve button mushrooms.

Season with pepper and salt.

Simmer one minute only, or the oysters will harden.

Place the slices of fish on a hot dish, pour the sauce over them, and place the oysters, mushrooms, and quenelles in groups in the corners of the dish.

Cut up the meat of a boiled hen lobster into neat dice.

Pin bands of writing-paper round small ramekin or soufflée cases, two to three inches higher than the case.

Put the tomato sauce, the jelly, and the mayonnaise into a bowl set in another bowl of pounded ice.

Whisk them together until they begin to look white.

Stir the lobster in with a teaspoonful of very finely chopped chervil and tarragon.

Fill the soufflée cases, piling the dressing high, and put them on a dish on ice.

When set, carefully remove the paper bands, sprinkle a little dried and sifted lobster coral over the tops, and serve.

Pick the shells from four dozen prawns.

Mix the prawns with one third the quantity of mushrooms slightly stewed in a tablespoonful of butter and a saltspoonful of salt, without browning the mushrooms. Add four tablespoonfuls of Allemande sauce.

Fill the well-buttered shells, dress each over with fine bread crumbs fried a golden brown.

Put them in a cool oven twenty minutes, only to get thoroughly hot, not to cook.

Break one pound of cold halibut or salmon into small pieces.

Put it in a stewpan with half a saltspoonful of salt, a tiny pinch of pepper, half a pint of white sauce, a tablespoonful of very thick cream, and a teaspoonful of anchovy sauce. Stir well and let all get hot.

Butter some shells, sprinkle with a few fried crumbs, fill with the mixture, cover with fried crumbs, and heat thoroughly in the oven. Serve on a napkin.

Cut slices of salmon into cutlets the right size for serving and make paper cases to fit them.

Cover each slice with the mixture of oil beaten with egg yolk, chopped parsley, shallot, anchovy, salt, and a grain of cayenne.

Envelop each piece in a well-buttered case, fasten by pinching the paper well, and bake half an hour. Serve in the papers.

Fillet two flounders and lay the fillets, neatly trimmed and shaped, into a thickly buttered pan.

Pour over them a glass of sherry and four tablespoonfuls of consommé.

Cover with oiled paper and bake ten minutes in a moderate oven.

Take out the pan, pour over the fillets half a pint of sauce Normande, return to the oven for five minutes, and serve in the pan.

Mix one tablespoonful of milk with two ounces of flour and a tablespoonful of salad oil to a smooth paste.

Add two egg yolks, then fold in the whipped whites with a quarter of a saltspoonful of salt, using an upward movement of the spoon.

Mix the oil, chili vinegar, tarragon vinegar, parsley, onion, salt, and pepper to make a marinade.

Cut the fillets in half, trim away ragged edges, and lay them in the marinade for fifteen minutes.

Drain the fillets on a sieve, dip each in the batter, and fry each in a wire basket three minutes in very hot deep fat. Serve with fried parsley.

Make the lobster mixture: boil the coral in white sauce with cream for five minutes, then mix in the lobster with salt and a grain of cayenne.

Spread the lobster mixture on each sole fillet, roll them up, and secure with a toothpick.

Trim till each will stand, put them on a buttered baking-sheet, cover with buttered paper, and bake ten minutes.

Chop the truffles, hard-boiled yolks, and parsley separately.

Take up the turbans, pour over them half a pint of cardinal sauce, and ornament them with truffle, egg yolk, and parsley alternately.