The 1918 Fanny Farmer Cookbook

minutes; add two tablespoons flour, and pour on gradually the liquor left in pan with enough

White Stock to make one cup. Add two tablespoons butter, and salt and cayenne to taste.

Halibut au Lit

Wipe two slices chicken halibut, each weighing three−fourths pound. Cut one piece in eight

fillets, sprinkle with salt and lemon juice, roll and fasten with small wooden skewers. Cook

over

boiling water. Cut remaining slice in pieces about the size and shape of scallops. Dip in

crumbs,

egg, and crumbs, and fry in deep fat. Arrange a steamed fillet in centre of each fish−plate,

place

on top of each a cooked mushroom cap, and put fried fish at both right and left of fillet. Serve

with Mushroom Sauce, and garnish with watercress and radishes cut in fancy shapes.

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

gradually, while stirring constantly, one cup Fish Stock. When boiling−point is reached, add

one−half cup cream, three mushroom caps, sliced, and one tablespoon Sauterne. Season with

salt and pepper. The Fish Stock should be made from skin and bones of halibut. The

mushroom caps on fillets should be cooked in sauce until soft.

Fried Cod Steaks

Clean steaks, sprinkle with salt and pepper, and dip in granulated corn meal. Try out slices of

fat salt pork in frying−pan, remove scraps, and sauté steaks in fat.

Fried Smelts

Clean smelts, leaving on heads and tails. Sprinkle with salt and pepper, dip in flour, egg, and

crumbs, and fry three to four minutes in deep fat. As soon as smelts are put into fat, remove

fat

to back of range so that they may not become too brown before cooked through. Arrange on

hot platter, garnish with parsley, lemon, and fried gelatine. Serve with Sauce Tartare.

Smelts are fried without being skewered, but often are skewered in variety of shapes.

To fry gelatine. Take up a few shreds and drop in hot, deep fat; it will immediately swell

become white; it should at once be removed with a skimmer, then drained.

and

Phosphated or granulated gelatine cannot be used for frying.

Chapter XI − FISH

208