The 1918 Fanny Farmer Cookbook

pepper

teaspoons lemon

juice

/4 cup melted butter

Few drops onion

juice

/4 teaspoon salt

Clean fish and cut in eight fillets. Add seasonings to melted butter, and put dish containing

in saucepan of hot water to keep butter melted. Take up each fillet separately with a fork, dip

butter, roll and fasten with a small wooden skewer. Put in a shallow pan, dredge with flour,

bake twelve minutes in hot oven. Remove skewers, arrange on platter for serving, pour

one and one−half cups Béchamel Sauce, and garnish with yolks of two hard−boiled eggs

through a strainer, whites of hard−boiled eggs cut in strips, lemon cut fan−shaped, and

butter

and

around

rubbed

parsley.

Moulded Fish, Normandy Sauce

Remove skin and bones from a thick piece of halibut, finely chop fish, and force through a

sieve

(there should be one and one−third cups). Pound in mortar, adding gradually whites two eggs.

Add one and one−fourth cups heavy cream, and salt, pepper, and cayenne to taste. Turn into a

buttered fish−mould, cover with buttered paper, set in pan of hot water, and bake until fish is

firm. Turn on serving dish and surround with

Normandy Sauce. Cook skin and bones of fish with three slices carrot, one slice onion,

sprig

of parsley, bit of bay leaf, one−fourth teaspoon peppercorns, and two cups cold water, thirty

minutes, and strain; there should be one cup. Melt two tablespoons butter, add three

tablespoons flour, fish stock, one−third cup heavy cream. Bring to boiling point and add yolks

two eggs. Season with salt, pepper, cayenne, and one tablespoon Sauterne.

Halibut à la Martin

Clean two slices chicken halibut and cut into eight fillets. Season with salt, brush over with

lemon juice and roll. Arrange on a tin plate covered with cheesecloth, fold cheesecloth over

fillets, and cook in steamer fifteen minutes. Remove to serving dish, garnish with small

shrimps,

and pour around sauce, following directions for Normandy Sauce, omitting Sauterne, and

seasoning to taste with grated cheese and Madeira.

Chapter XI − FISH

206