Chapter 17
Skin a six-pound cut of sturgeon and soak in cold water for half an hour. Drain, cover with boiling water, parboil for fifteen minutes, drain, and cool. Bring to the boil three pints of vinegar to which has been added a sliced onion, two bay-leaves, a dozen cloves, three blades of mace, a tablespoonful of mustard seed, a dozen pepper-corns, a small red pepper, and two tablespoonfuls of sugar. Boil for fifteen minutes, pour over the sturgeon, and let stand covered for two or three days before using.
[Page 410] ROASTED STURGEON
Clean and skin a six-pound cut of sturgeon, season with salt and pepper, and wrap in a large sheet of buttered paper with carrots and onions sliced, two bay-leaves, sprigs of chive and parsley, the juice of a lemon, and a tablespoonful of olive-oil. Tie up and bake for an hour in a moderate oven. Unwrap the paper, take out the vegetables, and serve with any preferred sauce.
[Page 411] FIFTY WAYS TO COOK TROUT
BROILED TROUT--I
Clean and split the fish and let stand for an hour in melted butter, seasoned with salt, pepper, and sweet herbs. Sprinkle with crumbs, broil, squeeze lemon-juice over, then serve.
BROILED TROUT--II
Gash a cleaned trout and marinate in oil and lemon-juice, seasoning with salt and pepper, minced chives, and parsley, and a little thyme. Drain, sprinkle with crumbs and chopped herbs, and broil carefully. Serve with any preferred sauce.
BROILED TROUT À LA MAÎTRE D'HÔTEL
Clean the fish but do not split. Score deeply on both sides, dip in seasoned oil, broil, and serve with Maître d'Hôtel Sauce.
BROILED BROOK-TROUT
Clean and split the fish, wipe dry, dip in seasoned oil and broil. [Page 412] Serve with any preferred sauce.
BROILED TROUT WITH BACON
Wash, clean, and split a trout, and remove the back-bone. Put a strip of bacon in place of the bone, tie the fish into its original shape and broil over a clear fire. Garnish with fried parsley.
BOILED TROUT--I
Put the fish into cold court bouillon, bring to the boiling point, and simmer for six minutes, drain, and serve with Cream Sauce.
BOILED TROUT--II
Tie a large trout in a cloth and boil it in salted and acidulated water to cover, adding an onion, a stalk of celery, and a bunch of parsley. When done, drain and keep warm. Stick blanched almonds into the fish, sharp side down, and pour over a Cream Sauce to which chopped hard-boiled eggs and parsley have been added.
BOILED BROOK-TROUT--I
Put the cleaned trout in a saucepan with [Page 413] enough Claret to cover. Add a slice of lemon, two cloves, four pepper-corns, a blade of mace, and a pinch of salt. Simmer slowly until done and let cool in the liquid. Take out, strain a little of the liquid over them, and serve.
BOILED BROOK-TROUT--II
Prepare and clean four large trout, pour over then two cupfuls of boiling vinegar, two cupfuls of white wine, and enough water to cover. Add an onion, three cloves, three stalks of celery, four bay-leaves, a small bunch of parsley, a teaspoonful of peppercorns, and a little salt. Cover, boil until done, drain, and serve with any preferred sauce.
FRIED TROUT--I
Roll the cleaned fish in seasoned flour and fry in deep fat.
FRIED TROUT--II
Clean the fish, split, season with salt, dredge with flour, and sauté for five minutes in hot butter.
[Page 414] FRIED TROUT--III
Salt the fish and dip in equal parts of flour and corn-meal, thoroughly mixed. Sauté in salt pork fat.
FRIED BROOK-TROUT
Clean and split the fish, dip in seasoned flour or corn-meal, and sauté in butter or salt pork fat.
FRIED FILLETS OF TROUT--I
Remove the fillets from slices of sea-trout, dip in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with Tartar Sauce.
FRIED FILLETS OF TROUT--II
Boil and cool a trout and divide into fillets, removing the bone. Season with lemon-juice, chopped onion, and minced parsley, and cover with a very thick Cream Sauce. Dip into crumbs, then into beaten egg, then into crumbs, fry in deep fat, and serve with any preferred sauce.
FRIED TROUT WITH MUSHROOM SAUCE
Dip slices of sea-trout in beaten egg, then [Page 415] in seasoned crumbs, and fry in deep fat. Serve with the sauce given in the recipe for Baked Trout with Mushroom Sauce.
TROUT WITH REMOULADE SAUCE
Sauté a small trout in butter, drain on brown paper, and serve with Remoulade Sauce.
FILLETS OF TROUT À L'AURORE
Sauté the fillets of a cleaned trout in butter, seasoning with salt and pepper. Drain and serve with Aurora Sauce.
BAKED TROUT--I
Scrape and clean the trout, stuff with seasoned crumbs, and put into a buttered baking-dish. Lay a thin slice of salt pork on each fish, sprinkle with three or four tablespoonfuls of chopped onions, add a can of mushrooms drained from the liquor, a tablespoonful of minced parsley, three tablespoonfuls of butter, and one cupful of stock. Bake, basting frequently. Thicken the liquid with butter and flour cooked together, pour over the fish, and serve.
BAKED TROUT--II
Clean a large sea or lake trout. Prepare a [Page 416] stuffing of bread-crumbs, seasoning with chopped onions, celery, salt, pepper, and melted butter. Cook the stuffing for ten minutes, using as little water as possible. Stuff the fish, put into a buttered baking-pan with enough hot water to keep from burning. Cover the fish with thin slices of salt pork and bake until done, adding more hot water if required. Brown two tablespoonfuls of flour in butter, add half a cupful of cream, and enough boiling water to make a smooth thick sauce. Season with salt and pepper, add a few capers, pour around the fish, and serve.
BAKED TROUT--III
Stuff a large sea or lake trout with mashed potatoes, seasoning with butter, pepper, salt, and grated onion. Butter a baking-pan and cover the bottom with thin slices of tomatoes. Lay the fish upon it, sprinkle with salt and pepper, add two tablespoonfuls of butter and enough water to keep from burning. Bake until done and serve with the tomatoes and sliced hard-boiled eggs.
BAKED BROOK-TROUT--I
Clean and score small trout, dip in seasoned melted butter, and put in a buttered baking-pan. Cover with buttered paper and bake, [Page 417] basting with their own liquid until done. Serve with any preferred sauce.
BAKED BROOK-TROUT--II
Chop fine three or four large mushrooms and a truffle, fry for a moment in butter, season with salt and cayenne, add enough melted butter to make a smooth paste, and stuff large brook-trout with the mixture. Put in a buttered baking-pan, sprinkle with minced parsley, and pour over half a cupful of stock to which two tablespoonfuls of butter have been added. Bake for half an hour, basting as required.
BAKED BROOK-TROUT--III
Soak a cupful of bread-crumbs in milk, squeeze dry, add two tablespoonfuls of butter, the yolk of an egg, and pepper, salt, thyme, and lemon-juice to season. Stuff the fish, sew up, put in a buttered baking-pan, dredge with flour, dot with butter, and bake.
BAKED TROUT WITH WHITE WINE--I
Put the cleaned fish in a small buttered baking-pan with white wine to moisten, and salt and pepper to season. Cover with buttered paper and bake, basting with the liquid. Take up the fish, thicken [Page 418] the liquid with butter and flour cooked together, add a little more butter, pour over the fish, and serve.
BAKED TROUT WITH WHITE WINE--II
Take the fillets from a three-pound trout and bake for ten minutes in a buttered baking-pan. Fry a chopped onion in butter, add a tablespoonful of flour and half a cupful of white wine. Cook until thick, stirring constantly, and add two tablespoonfuls of butter, broken into bits. Pour the sauce over the fillets and bake for fifteen minutes longer.
BAKED TROUT À LA CHAMBORD
Split and bone the cleaned fish and put in a buttered baking-pan skin side down. Sprinkle with salt, pepper, and crumbs, and put into the oven. Cover the bones and trimmings with cold water, adding two tablespoonfuls of butter, a sliced onion, and two cupfuls of stock. Boil for half an hour, strain, add a can of mushrooms, chopped, and enough crumbs to thicken. Season with salt, pepper, and anchovy paste. Take up the fish carefully, put on a serving-dish, cover with the sauce, put in the oven for a few moments, and serve.
[Page 419] TROUT WITH FINE HERBS
Put half a dozen cleaned trout in a buttered baking-dish with half a glassful of white wine, and a finely chopped shallot. Bake for ten minutes, strain the liquid, and add to it one cupful of Allemande Sauce. Add also a small chopped onion, two shallots, twice the quantity of mushrooms, and a bean of garlic, all minced and fried in butter. Season with salt, pepper, minced parsley, and lemon-juice; pour over the fish and serve.
BAKED TROUT WITH MUSHROOM SAUCE
Butter a baking-dish, sprinkle with bread-crumbs, lay a sea-trout upon it, cover with crumbs, dot with butter, squeeze over the juice of half a lemon, and bake, adding enough water to keep from burning. Brown a tablespoonful of flour in butter, add the liquid drained from the fish, one cupful each of mushroom and oyster liquor, and a wineglassful of Madeira. Cook until thick, stirring constantly, take from the fire, and add a few cooked oysters, shrimps, and mushrooms. Season with salt and pepper and serve separately.
BAKED TROUT WITH POLISH SAUCE
Put a cleaned trout into a buttered baking-pan, [Page 420] rub with butter, and season with salt and pepper. Fry a chopped onion in butter, add half a cupful of white wine and two tablespoonfuls of minced parsley, and pour over the fish. Sprinkle with crumbs, dot with butter, and bake slowly until done. Melt one and one-half cupfuls of butter and add a tablespoonful of minced parsley, and three hard-boiled eggs chopped very fine. Serve the sauce separately.
STUFFED TROUT
Clean, split, and stuff a trout, using seasoned crumbs or chopped oysters. Put in a buttered baking-dish, lay in the fish, season with salt and pepper, cover with crumbs, dot with butter, pour over a little white wine, and bake in the oven. Serve in the dish in which they were baked.
TROUT BAKED IN PAPERS
Stuff trout with seasoned crumbs, cover each one with a thin slice of salt pork, and wrap in buttered paper, fastening the papers securely; bake and serve in the papers.
BROOK-TROUT IN PAPER CASES
Stuff the fish with seasoned crumbs or chopped oysters or raw fish pounded to a pulp and mixed to a paste with the beaten white of egg [Page 421] and a little cream. Lay a very thin slice of salt pork on each fish and wrap in buttered paper. Bake in a hot oven. Remove the string and serve in the paper. Serve any preferred sauce separately.
TROUT IN CASES
Clean, parboil, and trim the fish, wrap in buttered paper, bake, and serve with Fine Herb Sauce.
TROUT À L'AURORE
Boil and skin the fish, put on a serving-dish, cover with Allemande Sauce, and the chopped yolks of hard-boiled eggs. Brown in the oven and serve with Aurora Sauce.
TROUT À LA CAMBACERES
Prepare six trout according to directions given in the recipe for Trout with Shrimp Sauce. Serve with one cupful of Spanish Sauce, adding two chopped truffles, half a dozen chopped mushrooms, a dozen chopped olives, and three tablespoonfuls of stewed and strained tomato. Pour over the fish and serve.
[Page 422] TROUT À LA CHAMBORD
Stuff cleaned trout with chopped oysters or seasoned crumbs, and put into a buttered baking-dish. Add half a wineglassful of white wine, a sprig of celery, a bay-leaf, a sprig of thyme, two cloves, and salt and pepper to season. Bake in the oven, basting frequently. Take up the fish, strain the liquid, and add it to a cupful of Spanish Sauce, with a chopped truffle, four cooked mushrooms, chopped, and a dozen cooked oysters. Pour the sauce over the fish and serve.
TROUT À LA CHEVALIÈRE
Boil, skin, trim the fish, cover with very thick Cream Sauce and let cool. Dip in crumbs, then in egg, then in crumbs, sprinkle thickly with grated Parmesan cheese, and bake in a buttered baking-dish, basting with melted butter as required. Serve with Allemande Sauce, seasoned with white wine, chopped cooked mushrooms, and anchovy essence.
TROUT À LA GENEVA
Dip the trout in a marinade of oil and lemon-juice seasoned with salt, pepper, and grated onion. Broil carefully. Heat one cupful [Page 423] of stock with a teaspoonful of anchovy essence and a tablespoonful each of minced parsley and Claret. Pour over the fish and serve.
TROUT À LA GASCONNE
Prepare the fish according to directions given in the recipe for trout à l'Italienne, and pour over it a Sauce à la Gasconne.
TROUT À LA HUSSAR
Stuff a cleaned trout through the mouth with butter mixed with finely chopped sweet herbs. Dip in seasoned oil and broil.
TROUT À L'ITALIENNE
Boil a large sea-trout in salted water, drain, skin, and serve with Italian Sauce, seasoned with butter, anchovy paste, nutmeg, and lemon-juice.
TROUT À LA PROVENCE
Cook the cleaned trout in salted and acidulated water with a sliced carrot, a bay-leaf, and a sprig of thyme. Drain, and cover with a sauce made by boiling for fifteen minutes one cupful of stewed tomatoes, a chopped onion, two sprigs of parsley, two truffles, and [Page 424] half a dozen mushrooms. Strain over the fish, garnish with olives, and serve.
TROUT À LA ROYALE
Stuff a large trout with seasoned crumbs, and cover it with Claret, adding mushrooms, parsley, chopped onion, thyme, a bay-leaf, pepper-corns, and mace to season. Drain the fish and reduce the liquid by rapid boiling to one cupful. Strain, mix with Allemande Sauce, seasoning with anchovy paste, red pepper, and lemon-juice.
TROUT À LA VÉNITIENNE
Clean a large trout and score it deeply. Fill the openings with butter highly seasoned with chopped sweet herbs, and marinate for an hour in oil. Drain, sprinkle with seasoned bread-crumbs mixed with chopped sweet herbs, and broil. Serve with any preferred sauce.
TROUT AU GRATIN--I
Parboil, drain, and skin. Put on a buttered baking-dish, season with pepper, salt, minced parsley, chopped shallots, and chopped mushrooms. Cover with Brown Sauce, pour over half a cupful of [Page 425] Sherry and bake. Sprinkle with crumbs, dot with butter, and brown. Squeeze lemon-juice over and serve in the same dish.
TROUT AU GRATIN--II
Clean and bone a two-pound trout. Put in a buttered baking-pan, skin side down. Dot with butter, season with cayenne, sprinkle with chopped anchovies, cover with half a pound of grated American cheese, and pour over one cupful of sour cream. Bake for half an hour, basting as required.
TROUT AU BEURRE NOIR
Clean and score the fish, dip in seasoned flour, sauté in hot butter, and take up. Brown half a cupful of butter, take from the fire, add the juice of a lemon and a teaspoonful of minced parsley, pour over the fish, and serve.
TROUT WITH SHRIMP SAUCE
Put the cleaned trout on the grate in a fish kettle, adding salted water to cover. Add also a sliced carrot, a sprig of thyme, two bay-leaves and half a wineglassful of white wine. Simmer until done, drain, and serve with Shrimp Sauce.
[Page 426] TENDERLOIN OF TROUT WITH WINE SAUCE
Cut a large sea-trout in pieces and simmer until done in salted and acidulated boiling water to which a large sliced onion has been added. Drain and keep warm. Cook together two tablespoonfuls each of butter and flour and add enough of the liquid drained from the fish to make a thick sauce. Cook until thick, stirring constantly, take from the fire, add one cupful of Madeira wine and three eggs well-beaten. Put the fish in a buttered baking-pan, sprinkle with seasoned crumbs, cover with mushrooms, then with oysters and shrimps. Pour the sauce over and bake until the oysters are done. Serve in the dish in which it was baked.
STEAMED TROUT
Lay the prepared fish in a steamer and place over boiling water, steam until done and serve with plenty of melted butter or Egg Sauce.
STEAMED BROOK-TROUT
Clean the fish, season lightly with salt and pepper and steam until tender. Serve with Hollandaise or Tartar Sauce.
[Page 427] TROUT EN PAPILLOTES
Stuff cleaned trout with chopped oysters and seasoned crumbs. Wrap a thin slice of salt pork around each one, season with salt and pepper, wrap in buttered paper, fasten firmly, and bake in a slow oven for twenty minutes. Serve in the papers.
ESCALLOPED TROUT
Boil two trout in salted water, drain and flake, removing all the bones. Fry a small chopped onion in butter, add a tablespoonful of flour and two cupfuls of milk. Cook until thick, stirring constantly. Put a layer of the boned fish in a buttered baking-pan, add a layer of the sauce, sprinkle with minced parsley, and repeat until the dish is full. Cover with crumbs, dot with butter, and brown in the oven.
[Page 429] FIFTEEN WAYS TO COOK TURBOT
BOILED TURBOT
Wash the fish carefully and soak it for an hour in salted water, drain, and rinse in fresh water. With a sharp knife score the black skin in a straight line from head to tail. Boil the fish in salted and acidulated water to cover, drain, garnish with parsley and lemon, and serve with any preferred sauce.
BROILED TURBOT
Clean a small turbot and marinate for an hour in seasoned oil and vinegar or lemon-juice. Drain, broil, and serve with any preferred sauce.
BROILED TURBOT À LA PROVENCE
Soak the fish for four hours in a marinade of oil and lemon-juice, seasoned with sliced carrot, onion, bay-leaf, thyme, parsley, and garlic. Drain, broil the fish on one side, and put in a buttered baking-dish with the marinade. Add two cupfuls of white wine, and [Page 430] bake, basting frequently. Take up the fish, and add the remainder of the bottle of wine to the liquid. Boil for five minutes, rub through a sieve, thicken with butter and flour cooked together, season with anchovy paste, minced parsley, and capers. Pour over the fish and serve.
BAKED TURBOT
Rub a small cleaned turbot with melted butter, sprinkle with minced parsley, powdered mace, and salt and pepper to season. Let stand for an hour and put into a buttered baking-dish. Brush with beaten egg, sprinkle with crumbs, dot with butter, bake, and serve with any preferred sauce.
TURBOT À LA BÉCHAMEL
Reheat cold flaked turbot in a Béchamel Sauce, adding a few cooked oysters.
TURBOT AU BEURRE NOIR
Cut cold cooked turbot into small fillets. Brown half a cupful of butter, add tarragon vinegar to taste, and pepper, salt, and minced parsley to season. Reheat the fish in the sauce and serve.
[Page 431] TURBOT À LA CRÈME--I
Reheat cold flaked turbot in a Cream Sauce, seasoning with grated nutmeg and lemon-juice.
TURBOT À LA CRÈME--II
Cook together three tablespoonfuls each of butter and flour, add a quart of cream and cook until thick, stirring constantly. Season with pepper, salt, minced parsley, and grated onion. Butter a baking-dish, put in a layer of cold cooked turbot flaked fine, cover with sauce, and repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with butter, and brown in the oven. Sprinkle with chopped eggs and parsley.
TURBOT AU GRATIN--I
Remove the skin, fat, and bone from cold turbot, and flake fine with a fork. Fry in butter a slice of onion chopped, a small slice of carrot minced, a bit of bay-leaf, and a pinch of mace. Add a tablespoonful of flour, one cupful of milk, and half a cupful of stock or water. Cook until thick, stirring constantly. Season with salt and pepper and rub through a sieve. Put a layer of the flaked fish in the bottom of a buttered baking-dish, spread with the sauce, [Page 432] sprinkle with grated Parmesan cheese, and repeat until the dish is full. Cover with crumbs, sprinkle with cheese, dot with butter, and brown in the oven.
TURBOT AU GRATIN--II
Boil a fish, drain, and cool. Flake with a fork, and mix with Bechamel Sauce to which has been added the yolks of four eggs well-beaten, half a cupful of grated Parmesan cheese, and lemon-juice and grated nutmeg to season. Mix lightly, put into a buttered baking-dish, cover with crumbs, sprinkle with Parmesan cheese, dot with butter, and brown in the oven. Cream may be poured over the fish before sprinkling with the crumbs.
TURBOT À LA HOLLANDAISE
Clean a medium sized turbot and make a deep incision down the back from head to tail. Rub with lemon-juice and boil in salted and acidulated water until tender. Drain and serve with Hollandaise Sauce.
FILLETS OF TURBOT À L'INDIENNE
Cut a small turbot into fillets and fry in butter with a little curry powder to season. Serve with Velouté Sauce.
[Page 433] FILLETS OF TURBOT À LA MARÉCHALE
Clean and boil the fish and cut into convenient pieces for serving. Cool, cover with a very stiff Cream Sauce, sprinkle with crumbs, dip in beaten egg, then in seasoned crumbs, and fry. Serve with any preferred sauce.
FILLETS OF TURBOT À LA RAVIGOTE
Sauté the prepared fillets in butter, seasoning with salt, pepper, and lemon-juice. Drain, and serve with Ravigote Sauce.
FILLETS OF TURBOT
Soak a medium sized turbot in salted water for half an hour, drain, rinse in fresh water, and cut into fillets. Dip in seasoned melted butter and broil or sauté in melted butter. Serve with Maître d'Hôtel Sauce.
FILLETS OF TURBOT WITH CREAM
Separate cold cooked turbot into fillets and reheat in a Cream Sauce.
[Page 435] FIVE WAYS TO COOK WEAKFISH
FRIED WEAKFISH
Clean, wash, wipe dry, dip in milk, roll in flour, fry in hot fat to cover, and serve with any preferred sauce.
BAKED WEAKFISH--I
Arrange the fish on a buttered baking-dish with minced onion, parsley, and mushrooms, and salt, pepper, and grated nutmeg to season. Moisten with equal parts of white wine and white stock. Cover with small bits of butter, bring to the boil, and finish cooking in the oven. Take up the fish and thicken the sauce with crumbs, dot with butter, and brown in the oven. Squeeze lemon-juice over and serve in the baking-dish.
BAKED WEAKFISH--II
Clean and split the fish, season with salt and pepper, and put into a buttered baking-pan, skin side up. Rub with butter and bake. Pour over melted butter, sprinkle with minced parsley, and serve.
[Page 436] FILLETS OF WEAKFISH IN CASES
Spread the fillets with chapped oysters mixed with the unbeaten white of egg. Season with salt and pepper, sprinkle with chapped shallots, parsley, and mushrooms. Cover with crumbs, dot with butter, wrap in buttered paper, and bake slowly far half an hour. Serve with Velouté Sauce, seasoned with lemon-juice.
FILLETS OF WEAKFISH À L'ORLY
Season the fillets with salt, pepper, and lemon-juice, dip in flour, then in well-beaten eggs to which two tablespoonfuls of olive-oil have been added, and then in crumbs. Fry in deep fat and serve with Tomato Sauce.
FILLETS OF WEAKFISH À LA HAVRAISE
Season the fillets with salt and pepper and fry for a few minutes in butter. Drain and keep warm. Add to the butter two cupfuls of Velouté Sauce and a wineglassful of white wine. Boil for five minutes, take from the fire, add the yolks of three eggs beaten with the juice of half a lemon, and three tablespoonfuls of butter. Reheat, but do not boil. Add a few cooked mushrooms or oysters to the sauce, pour over the fish, and serve.
[Page 437] TURBANS OF WEAKFISH
Take the fillets of four small weakfish, remove the skin and most of the bones. Spread with chopped oysters mixed with seasoned crumbs, roll up, fasten with skewers, put in a buttered baking-pan, cover with buttered paper, and bake until done. Take out the skewers, cool, dip in crumbs, then in beaten egg, then in crumbs, fry in deep fat, drain, and serve with Ravigote Sauce.
[Page 439] FOUR WAYS TO COOK WHITEBAIT
FRIED WHITEBAIT--I
Heat together one cupful of lard and one cupful of olive-oil. Sprinkle the whitebait thickly with seasoned flour and shake free of all that does not adhere readily. Fry quickly in a frying-basket, season with salt and cayenne, and serve immediately.
FRIED WHITEBAIT--II