[346]
][1029—MORUE A LA CRÉOLE]
Finely mince an onion, and cook it gently in butter until it is of a nice golden colour. Spread it on the bottom of a little oval earthenware dish, and set three tomatoes prepared à la Provençale (No. [2268]) upon it.
Poach one lb.
of [morue]; drain it as soon as ready, and flake it while clearing it of all skin and bones. Lay this flaked [morue] on the slices of tomato; cover it with three mild capsicums, split and broiled; sprinkle the whole with a few drops of lemon juice and one oz. of lightly-browned butter, and put the dish in the oven for a few minutes. Serve very hot.
Icelandic or Newfoundland [morue] may be used.
[1030—CABILLAUD SALE, OR MORUE A LA HOLLANDAISE]
Proceed exactly as for “Sole à la Hollandaise” (No. [829]). Both kinds suit this preparation.
[1031—CABILLAUD SALE, OR MORUE A L’INDIENNE]
Poach one lb. of salted cod or [morue], and flake it while clearing it of all skin and bones. Mix this flaked fish with two-thirds pint of Indienne sauce, and dish it in a hot timbale.
Serve some rice à l’Indienne separately.