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pieces. Every piece is cleaned well, salted and peppered, the lemon juice dripped on, the slices of onion placed on top, the pot covered up and the fish left in it to simmer 1½ to 2 hours. ½ hour before serving, each piece is dried, dredged with flour and dipped into the egg beaten with the milk and salt and then into roll crumbs.
The butter is heated and in it the pieces of fish are fried to a nice brown color. Serve it on a hot platter, garnish with lemon slices and parsley. The drippings may be used as gravy.
No. 35—BAKED SOLE.
Quantity for 6 Persons.
The ingredients and preparations are the same as in the preceding, No. 34. The pieces of fish are put into boiling hot lard deep enough so they float, and baked to a golden yellow color.
Serve with a mayonnaise or caviar gravy. See Gravies or Dressings.
Remarks: The pieces of fish may be rolled in finely chopped or ground hazel nuts instead of bread crumbs; this is very fine.
No. 36—BAKED GURNET.
Quantity for 6 Persons.
- 3½ lbs. of fish
- Salt
- 1 egg
- 2 tbsps. of milk
- Juice of 1 lemon
- ¼ lb. of butter
Preparation: The fish is cleaned well, dried, cut in halves, lengthwise, the bones taken out, salted, seasoned with lemon juice, dipped into egg beaten with milk and then into flour. Heat the butter and fry the fish in the oven for ½ hour, basting frequently. Serve a butter dressing with it.
No. 37— SMALL FISH RAGOUTS IN SHELLS OR SMALL MOLDS; UTILIZING REMNANTS OF FISH.
Quantity for 6 Persons.
- 1 lb. of boiled fish
- 1 oz. of butter
- 2 tbsps. of flour
- ½ pt. of sweet or sour cream
- Juice of ½ lemon
- 1 tbsp. of Parmesan cheese
- 3 tbsps. of white wine
- Salt, white pepper
- 2 tbsps. of roll crumbs
- 1 small piece of butter
Preparation: The butter is heated, the flour stirred in, also the cream, wine and lemon juice and boiled. This gravy
