Mackerel (Maquereau)
[1009—MAQUEREAU BOUILLI, SAUCE AUX GROSEILLES]
Cut the mackerels into three, crosswise, and poach them in court-bouillon with vinegar (No. [163]), seasoned with a pinch of fennel per pint. Drain them on a napkin; skin them, and dish them with curled-leaf parsley all round.
With the mackerels serve a gooseberry sauce prepared as follows:—
Green Gooseberry Sauce proper to Mackerel.—Cook one lb. of green gooseberries in a copper sugar boiler with three oz. of sugar and enough water to cover them, and then rub them through tammy.
[1010—MAQUEREAU GRILLÉ[!-- TN: acute invisible --]
Cut off the extremity of the mackerels’ mouths; open them down the back, without dividing them into two.
Season them; sprinkle them with melted butter, and grill them gently, taking care to baste them by means of a brush with melted butter while they are cooking.
Set them on a round, hot dish, and sprinkle them with half-melted butter à la Maître-d’Hôtel, after having drawn their halves together, that they may seem natural and untouched.
Or surround them with grooved slices of lemon, and send a “Sauce Diable Escoffier” to the table separately. This sauce constitutes an excellent adjunct to grilled mackerel.
[1011—FILETS DE MAQUEREAU AUX FINES HERBES]
Raise some mackerels’ fillets in such wise as to leave the bones quite clean. Arrange the fillets on a buttered dish, and poach them in white wine and the cooking-liquor of mushrooms in equal quantities. Take care to cover them while they are being poached.
This done, drain them; skin them; set them on a long dish, and cover them with a herb sauce (No. [83]), combined with their cooking-liquor strained through linen and reduced.
[1012—FILETS DE MAQUEREAU AU PERSIL]
Raise the fillets as before, and poach them in a white-wine court-bouillon with one-half oz. of parsley leaves per pint. Drain them; skin them; set them on a long dish, and cover [342] ]them with a parsley sauce. This latter is a butter sauce (No. [66]) to which some freshly-chopped parsley is added at the last moment.
[1013—FILETS DE MAQUEREAU A LA VÉNITIENNE]
Poach the fillets in a court-bouillon with white wine. Drain them; skin them; set them on a long dish, and cover them with a Venetian sauce (No. [107]).