Haddock With. Oysters Merluche Aux Huitres

Put a nice fresh dried haddock that has been trimmed into a clean buttered baking-tin, pour over it a quarter-pint of oyster liquor, the strained juice of two lemons, and a good sprinkling of coralline pepper, cover with a thickly-buttered paper, and stand the baking-tin in another containing boiling water and cook it in a moderate oven for about fifteen minutes; then take up the haddock, place it on a hot flat dish, pour over it the prepared sauce, and serve very hot for breakfast.

Sauce For Haddock

Put into a stewpan half an ounce of Marshall's Creme de Riz that is mixed with a gill of white wine, add to it the liquor from the fish, a teaspoonful of French mustard, stir till it boils, then add one and a half gills of cream and a dozen sauce oysters that have been bearded and sliced; if too thick add a little more cream, and use.

Slices Of Haddock With Butter Tranches De Merluche Au Beurre

Remove the fins from a nice dried haddock, and cut the fish into squares about three inches in diameter, put them into a saute pan, season with the juice of a lemon, cover with cold water, and just bring to the boil; remove the scum, draw the pan to the side of the stove, and let the contents poach for about five minutes; then take up the fish with a slice, just drain them on a hair sieve, dish them en couronne on a hot dish, pour over them some warm fresh butter, sprinkle over a little chopped raw green parsley and a little coralline pepper, and serve at once for a breakfast dish.

Souffle Of Haddock A La Bruxelloise - Souffle De Merluche A La Bruxelloise

Remove all the bone and skin from a large dried haddock, and rub the fish through a coarse wire sieve. Put the skin and bones in a stew-pan with one or two sliced onions and a bunch of herbs (thyme, parsley, and bayleaf); cover with milk, add a pinch of salt, six or eight black and white peppercorns, and a few anchovy bones, or a dessertspoonful of anchovy essence; put the pan on the stove and let the contents simmer till the milk is well flavoured, then strain it. Put into another stew-pan three ounces of butter, three ounces of fine flour, a pinch of salt, a dust of Marshall's Coralline Pepper, a dessertspoonful of anchovy essence, and four raw yolks of eggs; mix these with three-quarters of a pint of the prepared milk, and stir together over the fire till it boils, then add three more table spoonfuls of the milk and half a pound of the prepared raw haddock; mix this well together, then add, very carefully, so as not to curdle it, six whites of eggs that have been whipped stiffly with a pinch of salt. Butter a souffle tin and fasten a band of buttered paper round it, so that it stands about five inches above the case; pour in the mixture, sprinkle over the top a few browned breadcrumbs, and place the souffle dish on a baking-tin in a moderate oven for about three-quarters of an hour; then take up, remove the paper, sprinkle the souffle with a little raw green parsley, surround the souffle dish with a folded napkin, i and serve at once on a folded napkin or dish-paper for a second-course or breakfast dish.