No. 314. Fillets of Haddock à la Hollandaise.
Fillet your fish as above, and proceed as for fillets of whiting à la Hollandaise (see No. 300).
No. 315. Gurnet and Pipers.
Though this fish is not much appreciated, I must say it is deserving of more repute than it possesses in the opinion of epicures, for when fresh and well dressed it deserves to rank as one of the first of the second-class fishes; to dress it plain it is put in boiling water, and simmered twenty or thirty minutes or more, according to the size; dress it on a napkin, garnish with parsley, and serve anchovy sauce in a boat.
No. 316. Roast Gurnet.
Fill the belly of the fish with stuffing (No. 127), sew it up with packthread, and truss the fish with its tail in its mouth, butter a sauté-pan, and put two tablespoonfuls of chopped eschalots and a glass of sherry into it, egg the fish with a paste brush, bread-crumb, and lay a few pieces of butter upon it; then put it in the sauté-pan, and place it in the oven half an hour, or more if required; when done, dish it without a napkin, first drawing out the packthread, then put twelve tablespoonfuls of brown sauce (No. 1) in the sauté-pan, with four ditto of broth, a quarter ditto of sugar, and a half ditto of essence of anchovy; boil it five minutes, pour it round the fish, pass the salamander over it and serve.
No. 317. Fillets of Gurnets en matelote.
Skin and fillet four small gurnets (in the same manner as you would whitings), cut each fillet in halves, egg and bread-crumb, and fry them in oil in a sauté-pan; dress them on a border of mashed potatoes, and serve a sauce matelote (No. 262) in the centre.
No. 318. Fillets of Gurnets à la Maître d’Hôtel.
Skin and fillet the fish as above, then butter a sauté-pan and lay the fillets in it, season with a little pepper, salt, chopped parsley, and lemon juice; place them on a slow fire five minutes, turn them and put them again on the fire till done, dress them round on a dish without a napkin, and finish the sauce as for fillets of soles à la maître d’hôtel (No. 264), and pour over the fillets.