The 1918 Fanny Farmer Cookbook

gradually one and one−half cups cream and one tablespoon meat extract. Season with salt and

cayenne, and add lobster coral and one−half cup lobster dice.

Baked Shad Roe with Tomato Sauce

Cook shad roe fifteen minutes in boiling salted water to cover, with one−half tablespoon

vinegar; drain, cover with cold water, and let stand five minutes. Remove from cold water,

and

hot

place on buttered pan with three−fourths cup Tomato Sauce I or II. Bake twenty minutes in

oven, basting every five minutes. Remove to a platter, and pour around three−fourths cup

Tomato Sauce.

Baked Fillets of Bass or Halibut

Cut bass or halibut into small fillets, sprinkle with salt and pepper, put into a shallow pan,

cover

with buttered paper, and bake twelve minutes in hot oven. Arrange on a rice border, garnish

with parsley, and serve with Hollandaise Sauce II.

Fillets of Halibut with Brown Sauce

Cut a slice of halibut weighing one and one−half pounds in eight short fillets, sprinkle with

salt

and pepper, put in greased pan, and bake five minutes; drain, pour over one and one−half cups

Brown Sauce I, cover with one−half cup buttered cracker crumbs, and bake.

Fillets of Haddock, White Wine Sauce

Skin a three and one−half pound haddock, and cut in fillets. Arrange in buttered baking−pan,

pour around fish three tablespoons melted butter, three−fourths cup white wine to which has

been added one−half tablespoon lemon juice, and two slices onion. Cover and bake. Melt two

tablespoons butter, add two tablespoons flour, and pour on liquor drained from fish; then add

one−half cup Fish Stock (made from head, tail, and bones of fish), two tablespoons heavy

cream, yolks two eggs, salt, and pepper. Remove fillets to serving dish, pour over sauce

strained through cheesecloth, and sprinkle with finely chopped parsley.

Halibut à la Poulette

A slice of halibut,

weighing 11/2 lbs.

/8 teaspoon

Chapter XI − FISH

205