Both kinds of fish are suited to this dish.
[1032—MORUE A LA LYONNAISE]
Poach one lb. of [morue], and flake it as explained above. Finely mince a medium-sized onion, and toss it in butter. Also toss three medium-sized potatoes cut into roundels. Heat one oz. of butter and two tablespoonfuls of oil in a frying-pan; put therein the flaked [morue] and the potatoes, and toss the whole over a brisk fire for a few minutes.
When about to dish up, add a few drops of vinegar.
Dish in a hot timbale, and sprinkle the [morue] with a pinch of chopped parsley. Use either the Icelandic or the Newfoundland fish for this preparation.
[1033—SOUFFLÉ DE MORUE]
Finely pound one-quarter lb. of freshly poached and flaked [morue], and add thereto, little by little, two tablespoonfuls of hot and very thick Béchamel sauce. When the paste is very smooth, season it; put into a saucepan, heat it, and add the yolks of three eggs, and four whites beaten to a stiff froth.
Put the whole into a buttered soufflé-saucepan, and cook after the manner of an ordinary [soufflé]. Take either Icelandic or Newfoundland [morue] for this dish.
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][1034—CHAR (Ombre-Chevalier)]
The char is a fish of the salmon family, which is culinarily treated in exactly the same way as the trout. When it is large, the recipes given for salmon trout may be adapted to it, but it is mostly used small—that is to say, from five inches to ten inches long. The fishing of char is restricted chiefly to lake countries, such as Scotland and Switzerland, and it is only in season during two months of the year. Moreover, as this fish loses much of its quality in transit, its scarcity on the market will be easily understood. The lake of Zug, in Switzerland, supplies the most famous specimens, which are called Rothel by the people of the locality. The delicacy of the fish is remarkable, and in this it may vie even with the best river trout.