The Skilful Cook Part 41
A little b.u.t.ter.
_Method._--Lay the mullets on a well-greased baking-sheet.
Moisten them with the port wine and lemon juice, and put little bits of b.u.t.ter about them.
Bake them in a moderate oven until cooked.
Lay them on a hot dish.
Mix the liquor from the mullets with the Genoise sauce, and pour over them.
Red Mullet in Cases.
_Ingredients_--4 red mullets.
1 dozen b.u.t.ton mushrooms.
1 dessertspoonful of finely-chopped parsley.
2 shalots.
Lemon-juice.
Pepper and salt.
Salad oil.
_Method._--Chop the shalots and mushrooms, and mix them with the parsley.
Oil some pieces of foolscap paper.
Lay the mullets on them; sprinkle over them the parsley, mushroom, shalot, lemon juice, pepper and salt.
Fold them in the cases, and cook on a well-greased baking-sheet, in a moderate oven, for about twenty or thirty minutes.
Boiled Whiting.
Fasten the tail in the mouth of each whiting, and lay them on a fish strainer.
Put them into boiling water, with salt in it, and cook them gently for five minutes or more.
Dish on a folded napkin, and garnish with parsley, coral, and cut lemon.
Serve with them _maitre dhotel_, _Bechamel_, Italian, Genoise, or any other suitable sauce.
Fried Whiting.
_Ingredients_--Some whiting.
Egg.
Bread-crumbs.
Parsley.
Lemon juice.
_Method._--Skin the whiting, and fasten the tail in the mouth.
Dry them well with a cloth.
Egg and bread-crumb them, and fry them in a frying-basket, in hot fat (_see_ French Frying).
Drain them on kitchen paper, and dish on a folded napkin.
Garnish with fried parsley and cut lemon.
_Bechamel_, lobster, shrimp, Italian, Genoise, or any other suitable sauce, may be served with them.
Whiting a lItalienne.
_Ingredients_--Whiting.
Lemon-juice.
Pepper and salt.
A little b.u.t.ter.
Italian sauce.
_Method._--Skin and fillet the whiting.
Lay the fillets on a well-b.u.t.tered baking-sheet.
Sprinkle with lemon-juice, pepper and salt, and cover them with b.u.t.tered paper.
Cook them in a moderate oven, from seven to ten minutes.
Dish in a circle, and pour Italian sauce over.
Garnish with truffle and coral.
Whiting a la Genoise.
Prepare the whiting as in preceding receipt, subst.i.tuting Genoise for Italian sauce.
Lobster Cutlets.
_Ingredients_--1 hen lobster.
1 oz. of b.u.t.ter.
1 oz. of flour.
1 gill of cold water.
2 tablespoonfuls of cream.
A few drops of lemon juice.
Cayenne.
Pepper and salt.