—Take eighteen blanched tongues, as for [No. 348], put them in a saucepan on the stove, adding a pint of sauce Hollandaise ([No. 160]), half a gill of their own stock, and a teaspoonful of chopped parsley. Heat well for five minutes without boiling, then pour the whole into a deep, hot dish, sprinkle a little chopped parsley over them, and serve.
352. Boiled Codfish, Oyster Sauce.
—Cover a three-pound fresh codfish with well-salted fish-stock ([No. 214]), and let cook thirty minutes without boiling; then take it out and drain it well. Lay it on a dish, and garnish with a few branches of parsley-greens, and twelve pieces of potato à l’Anglaise ([No. 988]). Serve with three-quarters of a pint of oyster sauce ([No. 173]) separately. (All codfish with different sauces are prepared the same way.)
353. Broiled Boned Smelts à la Béarnaise.
—Split twelve good-sized or eighteen medium-sized smelts up the back, remove the backbone, rub them with one tablespoonful of oil, and season with half a pinch of salt and a third of a pinch of pepper. Broil them in a double broiler for two minutes on each side; pour a little more than a gill of good Béarnaise sauce ([No. 166]) on a dish, arrange the smelts carefully on top, and serve, finishing with a very little demi-glace sauce ([No. 185]) around the dish.
354. Smelts à la Toulouse.
—Take twelve large or eighteen medium-sized smelts, bone them as for the above, and then close them up again. Put them in a stewpan, with half a glassful of white wine and three tablespoonfuls of mushroom liquor; season with half a pinch of salt and the third of a pinch of pepper, and cook on a moderate fire for six minutes. Arrange the smelts on a dish, add to the sauce twelve mushroom buttons, two sliced truffles, six fish quenelles ([No. 227]), and moisten with half a pint of Allemande sauce ([No. 210]). Thicken with a tablespoonful of butter sufficiently, and throw the sauce over the smelts. Neatly dress the garnishing around the dish, and serve with six heart-shaped croûtons ([No. 133]). (Smelts are all prepared the same way, only adding different garnishings.)
355. Stuffed Smelts.
—Cut off the fins, wash, and dry well with a towel, eighteen fine, fresh, medium-sized, Long Island smelts; remove the eggs without splitting the stomachs open, then fill them with a fish forcemeat ([No. 227]), using a paper cornet for the purpose. Lay the smelts on a well-buttered silver baking-dish (if possible), and cover them with a pint of sauce Italienne ([No. 188]). Put them in a hot oven and let bake for eight minutes; remove them, squeeze the juice of a good lemon over, and lay the silver dish on top of another to avoid soiling the table-cloth; then serve.