—Lay a three-pound, well-cleaned bass on a well-buttered baking-dish; season with half a pinch of salt and a third of a pinch of pepper; moisten with half a glassful of white wine and three tablespoonfuls of mushroom liquor. Cover with a heavy piece of buttered paper, and cook in a moderate oven for fifteen minutes, then lay the fish on a dish; put the juice in a saucepan, with half a pint of good Allemande ([No. 210]), thicken well with a tablespoonful of butter till well dissolved, and throw it over the bass, serving with six heart-shaped croûtons ([No. 133]).
343. Bass à la Chambord.
—Lift the middle skin from the back of a three-pound bass, leaving the head and tail covered; lard the fish nicely with a very small larding needle, and then lay it on a buttered, deep baking-pan, adding to it half a glassful of white wine, and half a carrot, and half an onion, both sliced, also a bouquet ([No. 254]). Season with a pinch of salt and half a pinch of pepper, then cover with a buttered paper; cook it in the oven for thirty minutes, being very careful to baste it frequently, then lift out the fish and lay it on a dish. Strain the gravy into a saucepan, with half a pint of Chambord garnishing ([No. 212]), moistened with half a pint of Espagnole ([No. 151]); reduce for five minutes. Decorate the dish with clusters of the garnishing, and three decorated fish quenelles ([No. 227]) to separate them, also three small, cooked crawfish, and serve.
344. Salt Cod à la Biscaënne.
—Take two pounds of boneless cod, and soak it in plenty of cold water for twenty-four hours, changing the water as often as possible. Place it in a saucepan with plenty of fresh water, then let simmer on a slow fire till boiling; take it off, and drain it well; return it to the pan with fresh water, and let come to a boil again, then scale it by separating the bones. Fry together in a saucepan two chopped onions and one green pepper in a gill of oil. Let cook for five minutes, then add one good-sized tomato, cut in pieces, one clove of bruised garlic, and one Chili pepper. Moisten the fish with three pints of broth, add a bouquet ([No. 254]), three tablespoonfuls of tomato sauce ([No. 205]), and a pint of Parisian potatoes ([No. 986]). Let cook for forty-five minutes, then add the codfish; boil again for five minutes more. Dress it on a hot dish, and serve with a teaspoonful of chopped parsley sprinkled over.
345. Codfish, bonne femme.
—Have two pounds of cooked, soaked, boneless cod; prepare it the same as for the above ([No. 344]), then put it in a saucepan, moistening with half a pint of béchamel ([No. 154]), and half a pint of Allemande ([No. 210]). Add three sliced potatoes, and three hard-boiled eggs, cut in thin slices, and half a pinch of pepper. (If too thick, put in a little milk.) Cook for about five minutes longer, then serve with a teaspoonful of chopped parsley.
346. Picked-up Codfish.
—The same as for the above, only all the materials should be shred smaller, and add three tablespoonfuls of cream.