Boil two slices of cod, and let it get cold; then cover them with forcemeat of cod’s liver (No. 126), egg and bread-crumb them, put them in the oven half an hour, and brown them lightly with the salamander; dish them without a napkin, and pour anchovy sauce (No. 72) round them.
No. 280. Cabillaud à la Crème (gratiné.)
See Turbot, (No. 211.)
No. 281. Cabillaud à la Provençale.
See Turbot au gratin à la Provençale (No. 215).
No. 282. Cabillaud à la Juive.
Put four tablespoonfuls of chopped onions, and two do. of salad oil in a stewpan; pass them over a fire five minutes; then add twenty tablespoonfuls of melted butter, two do. of Harvey sauce, two do. of essence of anchovies, and two of Chili vinegar; lay in two slices of cod, and proceed as for stewed cod à l’Ecossaise; reduce the sauce, and pour over them; garnish with quenelles of cod’s liver (No. 126), and onions sliced and boiled.
No. 283. Cabillaud à la Hollandaise.
Boil the fish, dress it without a napkin, pour a sauce Hollandaise (No. 66) over, and sprinkle some chopped parsley upon it.