Sauces. Boiled fish needs a rich white sauce. Drawn butter, egg, Hollandaise, or Béchamel sauces are generally used.
FISH
COURT BOUILLON
Court bouillon is used for boiling fresh-water fish or others which are without much flavor. It may be prepared beforehand, and used several times, or the vegetables may be added at the time the fish is boiled.
- Fry in 1 tablespoonful of butter,
- 1 chopped carrot,
- 1 chopped onion,
- 1 stalk of celery.
- Then add 2 quarts of hot water,
- 1 cup of vinegar or wine,
- 3 peppercorns,
- 3 cloves,
- 1 bay-leaf,
- 1 teaspoonful of salt.
BAKED FISH
After the fish is carefully washed and dried, put in the stuffing, and sew up the opening with a trussing needle; then cut three gashes in each side of the fish, and lay a lardoon of salt pork in each cut. Next, run a trussing needle, holding a double white cotton cord, through the head, the middle of the body, and the tail. Draw the fish into the shape of the letter S, and tie the cord firmly. In order to cook evenly, it is better to have the fish upright, and by trussing as directed it will hold that position. Dredge the fish with salt, pepper, and flour, and lay it on slices of larding pork in a baking pan. Place also over the back slices of pork. Allow fifteen minutes to each pound, and baste frequently. The pork should supply sufficient liquid for basting; if not, add a very little water. The fish can be more easily removed if a baking sheet is used in the bottom of the pan. (See illustration facing page [118].)