This done, transfer the pieces to another saucepan; strain the cooking-liquor, reduce it by a third, and thicken it with [manied] butter (consisting of one and one-half oz. of butter and one tablespoonful of flour), cut into small pieces.
When the leason has been properly effected, pour the resulting sauce over the pieces of fish; heat, and dish in a timbale.
[1038—MATELOTE AU VIN BLANC]
Prepare the fish as above, but use white wine instead of red
, and burn the brandy as before. When the pieces of fish are cooked, transfer them to another saucepan with small onions, previously cooked in butter, and small, cooked mushrooms. Strain the cooking-liquor, reduce it to a little less than half, thicken it with fish velouté, and finish with one oz. of butter.
Pour this sauce over the fish and the garnish; dish the whole in a timbale or a deep dish, and surround with crayfish, cooked in court-bouillon, and little crusts in the shape of hearts, fried in butter.
[350]
][1039—BOUILLABAISSE A LA MARSEILLAISE]
The fish for Bouillabaisse are rascasse, chapon, dory, whiting, fiélas
, boudreuil, spiny lobster, red mullet, gurnet, &c.
Cut the larger fish into slices; leave the smaller ones whole, and with the exception of the whiting and the red mullet, which cook more speedily than the others, put them all into a saucepan.