Serve them on a hot dish; garnish them with slices of lemon, and surround with bunches of parsley.
Send a Maître-d’Hôtel or Anchovy butter, or a grilled-fish sauce to the table with the dish.
[992—CABILLAUD FRIT]
Cut some slices of fresh cod, from one inch to one and one-half inches thick. Season them, treat them [à l’anglaise], and fry them sufficiently to allow of their being well cooked all through. Dish them on a napkin with fried parsley and lemon, and send a butter sauce (No. [66]), a tartare sauce, or a tomato sauce to the table at the same time as the fish.
[993—CABILLAUD CRÈME GRATIN]
For ten people take two lbs. of boiled fresh cod divided into small pieces; clear these of all bones and skin, and keep them hot in a little of their cooking-liquor.
Now, with the necessary quantity of Duchesse potatoes (No. [221]), and by means of a piping-bag fitted with a grooved pipe, lay a border, one and one-half inches high, round a dish, shaping it in such wise that it is thickest at its base. The dish may be either round or oval. Carefully [gild] this border with egg-yolks.
This done, pour a few tablespoonfuls of Mornay sauce on the dish; lay thereon the drained pieces of cod, and cover the latter with enough Mornay sauce to reach within one-third of an inch of the brim of the border. If more sauce were used, it would flow over the border during the process of glazing.
Sprinkle with grated Parmesan and melted butter; set to glaze, and see that the border gets evenly coloured.
Serve the moment the dish is withdrawn from the oven.