N.B.—This [mousse] may also be prepared with fillets of sole, of salmon, or of trout, &c.
[1008—HADDOCK]
Sometimes the fish is grilled, but, after having boned it and removed its fins and the greater part of its belly, it is more often cooked in water or milk, either of which moistening is usually short.
It is plunged in slightly salted boiling water, and then it is moved to the side of the fire to poach, with lid on. Allow about fifteen minutes for a fish weighing one and one-half lbs.
Dish it with a few tablespoonfuls of its cooking-liquor, and, subject to the consumer’s taste, serve some fresh or melted butter separately.
[341]
]When haddock is served at lunch, send to the table with it an egg-sauce and a timbale of potatoes, freshly cooked [à l’anglaise].
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:—