No. 225. Filets de Brill à la Juive.
Fillet a brill by passing a good knife from the head to the tail of the fish close to the middle bone, hold your knife in a slanting direction keeping it close to the bone (without cutting the bone) until you reach the fins, proceed in like manner until you have got off all the meat from the bones, then cut each fillet in halves, or in four pieces if they are large, egg and bread-crumb each piece, then dip them in clarified butter and again bread-crumb them; when ready fry them of a yellowish brown in salad oil, dish them upon a napkin, and have a good lot of fried parsley, which place in the middle, dishing your fillets round it, serve with a sauce Hollandaise (see Turbot à la Hollandaise, No. 206,) in which you introduce a tablespoonful of the best salad oil. To fry fish in oil you merely require to cover the bottom of your sauté-pan and let it get very hot before you put the fish in it.
No. 226. Filets de Brill en matelote.
Fillet and fry the fish as above, dish it on a border of mashed potatoes, and place the following sauce in the centre:—peel about forty button onions, and pass them in a stewpan with two ounces of butter and a little sugar; when of a light brown colour add two tablespoonfuls of wine, set it on the fire five minutes, then add a quart of brown sauce and eight tablespoonfuls of stock, set it on the corner of the fire to boil forty minutes, skim it, then add twenty quenelles (No. 120), twenty heads of mushrooms, a teaspoonful of essence of anchovy, one of Harvey sauce, and one of mushroom catsup, with a little cayenne pepper.
No. 227. John Dorée.
Of all fish this one is perhaps the most delicious, although but recently in vogue; their appearance has been a great objection to them; considering this I have studied to discover several ways of dressing them to improve their appearance and flavour; to dress them plain you boil them in the same way as brills, allowing about the same time for the same weight, and ascertain when done by the same means; serve on a napkin; garnish the parts that are broken with double parsley, and serve anchovy sauce in a boat.
No. 228. John Dorée à l’Orléannaise.
Procure a very fresh dory about five pounds in weight, then have ready half a pound of forcemeat of fish (No. 124), in a basin, with which mix a little chopped thyme and parsley, season rather high, stuff your dory with it, lay it in a fish kettle with three onions, a carrot, turnip, head of celery, a bunch of parsley, thyme, and bay-leaf, one tablespoonful of salt, four cloves, two glasses of port wine, two of vinegar, and four quarts of water, set it over a slow fire for an hour to stew, drain it well and dish it without a napkin, have ready the following sauce:—put four yolks of eggs in a stewpan with half a pound of butter, a saltspoonful of salt, a little white pepper, and three tablespoonfuls of tarragon vinegar; stir it over the fire (with a wooden spoon,) till the butter is melted and thickens, then add an ounce of lobster spawn (that has been pounded with an ounce of butter and passed through a hair sieve), mix it well together, then add eighteen spoonfuls of bechamel sauce (No. 7), stir it over the fire till it becomes red and thickish, then add a few drops of essence of anchovy, and a little cayenne pepper, with a pinch of sugar, pass it through a tammie, then add six gherkins cut in large fillets, and thirty fillets of boiled beet-root the same size as the fillets of gherkin; pour it over the fish, and garnish with craw fish, and sprigs of parsley laid between.
No. 229. John Dorée en matelote Marinière.
Flour the fish and boil or stew it as above, dish it without a napkin, then have ready a matelotte sauce (see fillets of brill en matelotte, No. 226,) to which add three dozen of oysters that have been blanched and bearded; pour the sauce over the fish and serve very hot.