Salt Cod A La Provencale

After having drawn out the salt, and done the fish as above, pound two or three heads of garlick, which throw into a stew-pan with two spoonfuls of oil, a quarter of a pound of butter, a little salt, and some coarse pepper. Continue shaking the stew-pan with its contents. Put in the salt fish quite hot, and keep shaking till the whole is well mixed together. If you should find that it is not mellow enough, add a little oil, and a spoonful of veloute. Such entrees require to be highly seasoned, and will induce the guests to send the bottle round freely.

Salt Cod With Cream Sauce

The same process as No 2, p. 267. You may send it up to table in a vol au vent, or a bord de plat panne, etc.

Salt Cod & La Bonne Femme

Tin's is the same thing nearly as No.l. Only boil some potatoes, and let them stand till they are cold; turn them into corks, and then cut them into round slices much about the size of a half-crown piece, which put with the sauce and salt fish. Taste, and season well.

Salt Cod A La Lyonaise

The same process as usual; boil it in water. Cut some onions into dice, which fry in butter till they are very brown. Dust them over with a little flour. Moisten with milk or cream. Let the onions be well done; mix a good lump of butter, and season the sauce of a good taste. Put the fish into the sauce, and serve up quite hot.

Salt Cod Plain, Egg Sauce

Draw out the salt, and boil it as above, in the French way. Have some parsnips well done, which dish round the fish. Boil a few eggs hard, chop them, and throw them into melted butter, which send up in a boat.

How To Cook Whitings

Broiled Whitings

Empty the whitings, scale them, but mind that you preserve the liver, which is very delicate. When you have washed and wiped them clean, slit the back on both sides. Beat the yolk of an egg with a little salt and pepper, and rub some of it over the whitings with a brush. Then dip the fish into crumbs of bread, next into clarified butter, and then into crumbs of bread again. Broil them of a fine colour, and serve up. The sauce is to be sent up separately in a boat, whether it is a maitre d'hotel, anchovy sauce, or melted butter. Send up the sauce separately; for if you were to pour the sauce over the fish, the whiting would not prove palatable, and the sauce would get too thick.

Quenelles Of Whitings

The same process as for other quenelles. The mixtures are the same. You may make a vast number of entries with quenelles of whitings, such as quenelles a l' Allemande in a vol au vent, a casserole au ris, and boudins either a la Ude, or a la Richelieu, which you have poached and cooled. Brush them over with an omelette and crumbs of bread, and fry them. Serve under it an Italienne, refined with a good lump of butter, etc. All entrees of fish require some additional butter in the sauce.

Boudins Of Whiting A La Ude

Make a farce a quenelles, as for other quenelles. Take the spawn of a lobster, which pound well, with a little butter, and strain through a sieve. Mix the whole well with the farce a quenelles. Then mould two boudins of the diameter of your dish. Poach them. When they are done, drain them on a clean towel, then have the tail of a very red lobster, and scollop it in several pieces. Next slit the boudins, and cover them with white bechamelle, then introduce the pieces of lobster in the same way as if you were making a conti, observing to put the red part upward. When the boudins are equally decorated, lay them in a dish, cover them hermetically, and put them for a moment in the hot closet to keep them hot. For the sauce, take two spoonfuls of sauce tournee, which, reduce with an equal quantity of consomme, and a thickening of two yolks of eggs. Work quarter of a pound of butter, seasoned witty a very little Cayenne, some salt, and a little lemon-juice. Keep it rather liquid, in order to mask the intervals between the contis of lobster. If you pay proper attention to the making of this entree, it will not merely afford a pleasing appearance, but will also be found a relish for the epicure.

Whitings An Gratia

After having scaled, emptied, and washed the whitings, wipe them clean. Preserve the liver. Take a silver dish, if you have one, if not, a baking-pan. Rub the bottom over with butter, and sprinkle it over with parsley and mushrooms chopped very fine, over which lay the whitings. Then take some rasps of bread, that are not burnt, and sprinkle them over the whitings, with pepper, salt, and nutmeg; then again dust them over with sweet herbs; namely, parsley and mushrooms chopped very fine. (If shalots are approved of, you may add some.) Next lay small lumps of butter on the whitings, pour into the dish a glass or two of white wine, and bake them in a hot oven. They will be done within a quarter of an hour, or twenty minutes, according to their size. Serve them up with the juice of a lemon, and no other sauce. This is a very palatable dish, but a common one; if there is too much sauce, reduce it on a stove, as it must be very short.