No. 319. Fillets of Gurnets à l’Italienne.
Skin, fillet, cook, and dress the fish as before for sauce, (see fillets of soles à la Italienne, No. 266.)
No. 320. Herrings broiled, sauce Digon.
These fish are fresh when the eyes look bright, the gills red, and the scales glossy; the delicacy of these fish prevent them being dressed in any other way than broiled or boiled, they may certainly be bread-crumbed and fried, but very few persons like them; they are best in the following way: wipe them well and cut three incisions on each side, dip them in flour, and broil them over a moderate fire; when done, sprinkle a little salt over them, dish them on a napkin, garnish with parsley, and serve the following sauce in a boat: put eight tablespoonfuls of melted butter in a stewpan, with two ditto of French mustard, two pats of butter, and a little pepper and salt, when boiling and the pats are melted, pour the sauce into the boat and serve.
No. 321. Herrings plain boiled.
Put two quarts of water to boil (in a stewpan), with half a pound of salt; when boiling put in six or eight herrings, stand them on the corner of the fire to simmer for a quarter of an hour, take them up, dish them on a napkin, and serve shrimp, anchovy, or sauce Hollandaise in a boat; these fish require to be served the moment they are dressed, or they become heavy and indigestible.
No. 322. Boiled Herrings à la Crème.
Boil the herrings as above, and dish them without a napkin; have ready the following sauce: put six tablespoonfuls of the best cream in a stewpan, with a little pepper and salt, and when nearly boiling add two ounces of fresh butter and the juice of half a lemon; stir it quick and pour over the fish.
No. 323. Skate plain boiled.
This fish with some persons is a great favourite; it is usually crimped, cut in slices, and rolled round, but very seldom dressed whole; to boil it put in salt and water as usual when the water boils, and let it simmer twenty minutes, then take it up, dish it on a napkin, garnish with parsley, and serve with anchovy sauce in a boat.