Boil the fish as before, and dish it without a napkin; then have ready the following sauce: put an ounce and a half of butter in a stewpan, and mix two ounces of flour with it over the fire; then add a quart of milk, with two eschalots peeled, an anchovy well washed, a little salt and cayenne pepper; let it boil fifteen minutes, keeping it stirred, and pass it through a tammie into a clean stewpan; then add a pint of muscles (that have been blanched and bearded), two hard boiled eggs cut in dice, and three teaspoonfuls of lemon-juice; season rather high, and when ready to serve pour over the fish.
No. 275. Cabillaud à la Noble Dame.
Boil two slices of cod as before, dish them without a napkin, and pour a good Hollandaise sauce (No. 66) over them; then have ready two soles filleted, each fillet cut in halves which egg and bread-crumb, and fry (of a light brown colour) in oil; dress them round the cod-fish to garnish it, and sprinkle a few sprigs of chervil over it; this dish is very good, and looks exceedingly well if nicely done.
No. 276. Stewed Cod à l’Ecossaise.
Put into a large stewpan four tablespoonfuls of chopped onions, twenty do. of melted butter, two of Harvey sauce, two of essence of anchovies, and one of Chili vinegar; put in two slices of cod, start them over a sharp fire, and, when boiling, place them to simmer for half an hour; then turn them, and let them simmer another quarter of an hour; dress them on a dish, without a napkin; then put a little sugar in the stewpan, and reduce the sauce till rather thick; pour it over the fish, and serve.
No. 277. Cabillaud entier à la Bourgeoise.
Procure a crimped cod-fish about ten pounds in weight, cover it over with salt on a dish, and let it remain six hours; then put it in a fish-kettle, and pour two gallons of boiling water over it; let it simmer an hour very gently; take it up, drain it well, and dish it without a napkin, garnish with twenty very white young potatoes; then put half a pound of fresh butter in a stewpan; place it over the fire, and when it is melted add a saltspoonful of salt, a little white pepper, the juice of a lemon, and pour it over the fish.
No. 278. Cabillaud à la Rachel.
Salt a crimped cod as above, then put it into a large baking dish, with four tablespoonfuls of chopped onions, and three glasses of Madeira wine (but previously fill the incisions of the fish with a forcemeat of cod’s liver, No. 126); put it in a moderate oven, and when half done, take it out; egg it over and bread-crumb, then put it in the oven again; it will require an hour and a quarter to bake; when done, dish it without a napkin, and pour a Beyrout sauce (see Saumon à la Beyrout, No. 245) over it without garniture.