82. Halibut Pudding - Norwegian

Cut two pounds of halibut (or any firm fish) free from skin and bones, into small pieces, run through a chopper, then pound to a paste. Beat the whites of three eggs stiff, also a cup of double cream. Season the fish pulp with salt, cayenne and a teaspoon of onion juice and add a cup of chopped blanched almonds and four tablespoons of capers (these can be omitted). Fold in the egg and cream and pour into a greased mould. Cover tightly, set it in a pan of hot water and bake for forty minutes in a hot oven. Serve with Dutch sauce (No. 126).

83. Herrings In Jelly - Dutch

Remove the heads and fins from six herrings and clean. Cover them with boiling court bouillon (No. 122), cook until done, then remove carefully and drain. Boil the liquid rapidly for twenty minutes, then strain through a cloth. Soak a tablespoon of granulated gelatine in a quarter of a cup of cold water for a few minutes, then dissolve it in the hot liquid and cool. Slit the fish down the back, remove the back bones and fill with a macedoine of cooked carrots and beans, chopped, and peas, moistened with French dressing. Arrange the fish on a deep serving dish, pour the jelly over and place on ice.

84. Herring Rolls

Stand six fresh herrings in a court bouillon (No. 122) for an hour. Drain, remove heads and tails and split lengthwise; then remove back bones. Pound the roe and milt with a teaspoon each of grated onion, chopped parsley, pickles, capers and a tablespoon of bread crumbs. Spread on the herrings, roll up tightly and fasten with wooden tooth-picks. Place closely together in a baking pan and pour over them a half cup of court bouillon, cover and bake for fifteen minutes. Serve cold with salad.

85. Matelote Of Fish - French

Use two or three kinds of fish and either a small lobster, a crab or a dozen oysters to two pounds of fish cut in thick pieces. Brown twenty button onions, peeled and scalded well, in four tablespoons of butter; add three tablespoons of flour, salt and pepper and stir for several minutes, then add half a cup of mushrooms, stewed in a little butter, juice of half a lemon, a pint of claret, a kitchen bouquet, a bit of garlic and a pint of broth. Cover and simmer for twenty minutes; add a teaspoon of sugar, the fish and cook for fifteen minutes more, adding the shell-fish a few minutes before serving. Pour over thick pieces of toasted French bread.

86. Moki And Tomato - New Zealand

Cut a pound and a half of moki (or substitute halibut) in nice pieces; slice an onion very fine and fry, without browning, in a tablespoon of butter, then add four sliced tomatoes and sprinkle with a tablespoon of flour, a little salt, white pepper and cayenne. Simmer until soft, then lay the fish on top, cover and cook very gently until they are done. Remove the fish to a hot dish, pass the sauce through a sieve, heat again and pour over the fish.

87. Rock Cod And Cabbage A La Lorraine

Cut a young cabbage in quarters, remove the core and boil rapidly for ten minutes, then drain. Remove the head and bones from a fine cod and cut into small portions. Spread a layer of cabbage, chopped slightly, in a casserole and cover with a layer of fish. Season with salt and pepper and repeat until the dish is full with the cabbage for the last layer. Pour over all a half cup of stock and a large piece of butter. Cover tightly and bake for an hour. Serve in the same dish.