(1282). Spotted Fish A La Livouenaise (Spotted Fish A La Livournaise)

Carefully pare some fillets taken from the fish into half hearts; lay them on a buttered dish and cover over with tomato sauce (No. 549). gravy (No. 405) and a brown sauce (No. 414), the whole reduced to the consistency of a very succulent sauce, but thin. Besprinkle with bread-crumbs, sprinkle over with oil. and bake the fish in a hot oven; when ready to serve, bestrew the surface with chopped parsley and a few pounded fennel seeds.

(1283). Spotted Fish, English Style - Fillets (Filets De Spotted Fish A L'Anglaise)

Raise the fillets from three small spotted fish, each one weighing from three-quarters to one pound; pare and season them with salt, oil, lemon juice and branches of parsley, leaving them marinate in this for half an hour. Drain, cut shapely, and dip them in beaten eggs, roll in fresh bread-crumbs and finally immerse in melted butter; broil the fillets a quarter of an hour, turning them over when done. Serve with a hot horseradish sauce (No. 478) or a melted maitre d'hotel (No. 581).

(1284). Spotted Fish, Mussel Sauce - Whole (Spotted Fish Entier Sauce Aux Moules)

Spotted fish weighing from three to five pounds are usually excellent. Empty, scale and tie down the heads; cooks them in a plain court bouillon (No. 38), and at the first boil, remove the kettle on one side to allow the liquid to bubble only for thirty to forty-five minutes. Drain out the fish, dress it on a napkin, surround with parsley, also balls of boiled potatoes three-quarter inch in diameter and Villeroi mussels (No. 698), also a sauce-boat of normande sauce (No. 509). The fish can also be cut in pieces, simply cooked in a wine court bouillon (No. 39) and served the same as above.

(1285). Spotted Fish, Queen Sauce - Fillets (Filets De Spotted Fish Sauce A La Reine)

Procure a very fresh, well cleaned fish weighing four pounds; remove the fillets, skin, pare, and flatten them with the handle of a knife, lay them on a dish, season with salt, oil and lemon juice, and one hour after, besprinkle with chopped parsley, roll in flour. Dip them in eggs beaten up with melted butter, then in bread-crumbs and broil them for a quarter of an hour, turning them over when done on one side. Serve a hot queen sauce (No. 530) separately.

(1286). Spotted Fish, With Green Ravigote Sauce (Spotted Fish A La Sauce Ravigote Verte)

Cut from twenty to twenty-four aiguillettes from the spotted fish; put these into a tureen with salt, mignonette, branches of parsley, a bit of thyme, bay leaf, basil, a little tarragon vinegar, a little good oil, six shallots and two cloves of garlic both finely minced, toss them about frequently in their seasoning so that they become thoroughly impregnated. Just when ready to serve, drain and roll them in flour. Have sufficient sweet oil poured into a frying pan to bathe the entire fish, let it get very hot, then plunge into it the slices to let attain a fine color and become quite crusty; drain and dress them in a pyramid form. Serve separately a green ravigote sauce (No. 531).

(1287). Spotted Fish, With Court Bouillon, Calcutta (Spotted Fish Au Court-Bouillon, Calcutta)

Cut in medium size Juliet.....four ounces of the red part of a carrot, and half as much celery root; cut up as many mushrooms as there is celery, but keep them aside; blanch the carrots and celery separately, and when done, drain, and lay them in a saucepan to cook in a little broth. (No. 194a) letting it fall to a glaze several times and eventually mix in the cut up mushrooms. Lay well cleaned fish in a narrow fish kettle, cover with partially cold fish court bouillon and white wine (No. 39) heat this to boiling degree, then set it on one side to keep the liquid quivering for twenty to thirty minutes, according to the size of the fish. Strain the liquid through a sieve, skim off the fat, and reduce it to a half-glaze, thickening it with Indian curry sauce (No. 456), boil it up once or twice; dress the fish on a dish, surround it with the vegetables and cover with a part of the sauce, serving the remainder separately.