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.