The 1918 Fanny Farmer Cookbook

Fillets of Fish à la Bement

Prepare and cook fish same as for Halibut à la Martin. Insert tip of small lobster claw in each

fillet, and garnish with a thin slice of canned mushroom sprinkled with parsley and a thin

circular

slice of truffle. Serve with

Lobster Sauce III. Remove meat from a one and one−half pound lobster and cut claw meat

in cubes. Cover remaining meat and body bones with cold water. Add one−half small onion,

sprig of parsley, bit of bay leaf, and one−fourth teaspoon peppercorns, and cook until stock is

reduced to one cup. Melt three tablespoons butter, add three tablespoons flour, and pour on

gradually the stock; then add one−half cup heavy cream and yolks two eggs. Season with salt,

lemon juice, and paprika; then add lobster cubes.

Halibut à la Rarebit

Sprinkle two small slices halibut with salt, pepper, and lemon juice; then brush over with

melted

butter, place in dripping−pan on greased fish−sheet, and bake twelve minutes. Remove to hot

platter for serving, and pour over it a Welsh Rarebit.

Sandwiches of Chicken Halibut

Cut chicken halibut in thin fillets. Put together in pairs, with Fish or Chicken Force−meat

between, first dipping fillets in melted butter seasoned with salt and pepper and brushing over

with lemon juice. Place in shallow pan with one−fourth cup white wine. Bake twenty minutes

hot oven. Arrange on hot platter for serving, sprinkle with finely chopped parsley, garnish

Tomato Jelly, and serve with Hollandaise Sauce.

with

Sole à la Bercy

Skin and bone two large flounders, and cut into eight fillets. Put into a buttered pan, sprinkle

with salt, pepper, and lemon juice, and add one−fourth cup white wine. Cover and cook

fifteen

minutes. Remove to serving dish, pour over Bercy Sauce, and sprinkle with finely chopped

parsley.

Bercy Sauce. Fry one tablespoon finely chopped shallot in one tablespoon butter five

Chapter XI − FISH

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