The 1918 Fanny Farmer Cookbook

one−half

tablespoons flour, and pour on gradually one−third cup cream. Cook slowly five minutes, add

two egg yolks and season highly with salt, pepper, and lemon juice. Remove shad from oven,

spread thin part with roe mixture, cover with buttered crumbs, and return to oven to brown

crumbs. Garnish with mashed potatoes forced through a pastry bag and tube, small tomatoes,

slices of lemon and parsley.

Planked Haddock

Skin and bone a haddock, leaving meat in two fillets. Remove to buttered plank, sprinkle with

salt and pepper, brush over with melted butter and bake thirty minutes. Garnish with mashed

potatoes, outlining the original shape of the fish, making as prominent as possible head, tail,

and

fins. Bake until potatoes are well browned, when fish should be thoroughly cooked. Finish

garnishing with parsley and slices of lemon sprinkled with finely chopped parsley.

Baked Stuffed Smelts

Clean and wipe as dry as possible twelve selected smelts. Stuff, sprinkle with salt and pepper,

and brush over with lemon juice. Place in buttered shallow plate, cover with buttered paper,

and bake five minutes in hot oven. Remove from oven, sprinkle with buttered crumbs, and

bake

until crumbs are brown. Serve with Sauce Bearnaise.

Stuffing. Cook one tablespoon finely chopped onion with one tablespoon butter three

minutes. Add one−fourth cup finely chopped mushrooms, one−fourth cup soft part of oysters

(parboiled, drained, and chopped), one−half teaspoon chopped parsley, three tablespoons

Thick White Sauce, and one−half cup Fish Force−meat.

Smelts à la Langtry

Split and bone eight selected smelts. Cut off tails, and from tail ends of fish turn meat over

one

inch onto flesh side. Sprinkle with salt and pepper, and brush over with lemon juice. Garnish

with Fish Force−meat forced through a pastry bag and tube, and fasten heads with skewers to

keep in an upright position. Arrange in a buttered pan, and pour around white wine. Cover

with

buttered paper, and bake from fifteen to twenty minutes. Just before taking from oven,

sprinkle

with lobster coral forced through a strainer. Serve with Aurora Sauce.

Aurora Sauce. Melt three tablespoons butter, add three tablespoons flour, and pour on

Chapter XI − FISH

204