Baked Salmon with Colbert Sauce
| 1 slice salmon, 1-1/2 lbs. in weight 4 tablespoonfuls melted Crisco 1 tablespoonful chopped parsley 1 tablespoonful tarragon vinegar 1 chopped shallot, gherkin and anchovy Salt, pepper, and red pepper to taste and water | For Sauce 4 tablespoonfuls Crisco 2 tablespoonfuls flour 1 teaspoonful lemon juice 3 anchovies 1 tablespoonful chopped parsley Pepper to taste 2 cupfuls fish stock, or milk and water |
For fish. Mix Crisco with shallot, gherkin, anchovy, and seasonings, lay salmon in this mixture and let it "marinade," as it is called, for one hour. At the end of that time lift it out; do not shake off any ingredients that are sticking to it. Now lay it in a well Criscoed fireproof dish, cover it with a greased paper, and bake in moderate oven for thirty minutes.
For sauce. Melt Crisco in small saucepan, stir in flour, add fish stock and stir until it boils and thickens. Rub anchovies through fine sieve, and add with seasonings. Serve in hot tureen with fish.
Baked Shad
| 1 shad weighing 4 lbs. 1/4 lb. mushrooms 1/2 cupful Crisco 2 tablespoonfuls chopped parsley 2 tablespoonfuls chopped chives 1 cupful breadcrumbs | 1 egg Salt and white pepper Salt pork 1 cupful cream 1 teaspoonful cornstarch |
Clean, wipe and dry the shad. Melt Crisco, add breadcrumbs, chopped mushrooms, parsley, chives, egg well beaten, salt and pepper. Stuff fish with this forcemeat, then lay it in a greased pan, put thin strips of salt pork over it and bake in hot oven for forty minutes. Lay the fish on a hot platter. Pour cream into baking pan, add cornstarch and stir till boiling. Serve with the fish.
Cassolettes of Fish
| 1/2 lb. cold cooked fish or shrimps 1/2 cupful milk 4 tablespoonfuls Crisco 1/2 cupful water 2 tablespoonfuls cream | 2 eggs 4 tablespoonfuls flour Salt, pepper, and red pepper to taste 1 teaspoonful lemon juice 2 lbs. cooked potatoes |