(1117). Bluefish A La Barnave (Bluefish A La Barnave)

Select very small bluefish weighing half a pound; clean, wash, and wipe them dry. Fill the insides with a pike quenelle forcemeat (No. 90), into which has been mixed a quarter of the same quantity of cooked fine herbs (No. 385). Range the fish on a buttered baking dish, sprinkle over some butter and cook in a moderate oven; when done dress them on a mushroom puree (No. 722), and serve a separate barnave sauce (No. 431), at the same time as the fish.

(1118). Bluefish, Havanese Style (Bluefish A La Havanaise)

Clean a bluefish weighing six pounds; wash and wipe it nicely; raise the fillets, suppress the skin and pare them half heart-shaped. Put some clarified butter into a sautoir on a brisk fire and when hot, lay in the pieces of fish; saute, then drain and dry them, afterward dress them crown shaped on a baking dish. Have already prepared a good tomato sauce made from peeled tomatoes cut into five-eighths inch squares, minced mushrooms and four ounces of onions cut into three sixteenth inch pieces; half a pound of sweet peppers, half a pint of espaguole sauce (No. 414), two pints of fish broth (No. 195); reduce the whole properly and cover the fish thickly with this preparation, then set it into the oven and serve after a few moments, dredging over some chopped up parsley.

(1119). Bluefish Deviled (Bluefish A La Diable)

Have well cleansed, washed and dried bluefish; split them open on the belly side without separating the parts, dredge over salt and pepper and besprinkle with oil; broil them till half done then cover over with diluted mustard, strew bread-crumbs on top and finish broiling the fish over a slow fire. Serve the following sauce in a sauce-boat: Chop up two shallots; place them in a saucepan with a gill of vinegar, a crushed and chopped clove of garlic, whole black peppers, green peppers, bay leaf, espagnole sauce (No. 414), and gravy. Let simmer, despumate and strain through a tammy (No. 159), finishing with a little chopped parsley when serving.

(1120). Bluefish In Papers (Bluefish En Papillotes)

Fry colorless in butter one ounce of shallots and the same quantity of mushrooms and half as many truffles as mushrooms, chopping each one finely and separately; moisten with a half-glaze sauce (No. 413), and some gravy, then reduce this sauce, add to it a little chopped parsley and let get partially cold. Oil some pieces of paper cut heart-shaped; pour some of the sauce on one of their sides, lay the fish on top with more sauce over and fold the paper in such a manner that it thoroughly encloses the fish, and is air tight, range the papers on a serving dish, sprinkle over a little oil, and set it into a hot oven and when they swell and are of a fine color send them to the table at once.

(1121). Bluefish With Mayonnaise And Tarragon (Bluefish A La Mayonnaise Et A L'Estragon)

Lift the fillets from very fresh bluefish, also the skin covering the meats by placing the fish on a very even board and pressing down on the fish with one hand, while using the other to slip a thin, straight knife between the skin and meat. Cut the fish into slices, season, and bread them by first dipping them in eggs and then in bread-crumbs; put the pieces on to cook in a sautoir with clarified butter, being careful to turn them over when nicely browned on one side: when done equally well on both sides, drain and serve them on a hot dish surrounded with quartered lemons. Serve separately at the same time a mayonnaise sauce with tarragon (No. 612).