BAKED FINNAN-HADDIE--I
Pour boiling water over the fish, and let it stand for ten minutes.
Take it out of the water, lay it in a baking-pan, brush with b.u.t.ter and pepper, and bake for fifteen minutes.
BAKED FINNAN-HADDIE--II
Put a haddie into a frying-pan, pour over it half a cupful of milk, and half a cupful of water. Heat slowly and let stand just below the boiling point for half an hour. Pour off [Page 133]
the liquid, spread with b.u.t.ter, and bake for twenty-five minutes in a hot oven.
ESCALLOPED FINNAN-HADDIE
Prepare the fish according to directions given in the preceding recipe. After drying, remove the skin and bones and flake with a fork. b.u.t.ter a baking-dish and put the fish into it. Pour over it a sauce made of two tablespoonfuls each of b.u.t.ter and flour cooked together and added to two cupfuls of milk. Bring to the boil, pour over the fish, cover with crumbs, dot with b.u.t.ter, and brown in the oven.
TOASTED FINNAN-HADDIE
Brush the fish with b.u.t.ter and sprinkle it with pepper. Broil until cooked through, and serve with toast.
FINNAN-HADDIE a LA DELMONICO
Flake half a pound of freshened finnan-haddie, and fry in a little b.u.t.ter. Add one cupful of cream beaten with the yolk of a raw egg.
Thicken with a tablespoonful of flour rubbed smooth with a little of the cream. Add a hard-boiled egg chopped fine, and a teaspoonful of grated cheese. Serve on toast.
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SAVORY FINNAN-HADDIE
Dip the fish in boiling water, take out all the bones and skin. Mash the meat with a tablespoonful each of b.u.t.ter and cream, seasoning with salt, pepper, and lemon-juice. Cook until thick and pour over slices of b.u.t.tered toast.
FINNAN-HADDIE HASH
Prepare the fish according to directions given for Boiled Finnan-Haddie.
Mix with an equal quant.i.ty of hot mashed potatoes, moisten with cream, and season with chopped green peppers fried in oil.
FINNAN-HADDIE WITH TOMATOES
Lay a haddie in a deep dish, cover with boiling water, and let stand for ten minutes. Drain and remove skin and break in good-sized flakes. Cook two level tablespoonfuls of b.u.t.ter and a tablespoonful of finely minced onion in a saucepan until golden brown. Add one cupful of the solid part of canned tomatoes. When it begins to simmer, add salt and pepper to taste. Then add the prepared fish and simmer for five minutes. Add one tablespoonful of finely minced parsley and serve.
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CREAMED FINNAN-HADDIE
Parboil, drain, and flake the fish. Reheat with shredded fried green peppers in a Cream Sauce. Canned pimentos may be used instead of the green peppers.
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THIRTY-TWO WAYS TO COOK FLOUNDER
BAKED FLOUNDER
Clean and split two flounders and take out all the small bones.
Lay the fish in a b.u.t.tered dish, sprinkle with chopped mushrooms, minced parsley, onion, and grated bread-crumbs, season with salt, pepper, and grated nutmeg. Dot with b.u.t.ter and bake. Cook together two tablespoonfuls each of b.u.t.ter and flour, and thicken two cupfuls of milk with it. Season with salt, pepper, lemon-juice, anchovy paste, and minced parsley. Add a tablespoonful of capers, drain the b.u.t.ter from the fish, pour over the sauce, and serve.
BAKED FLOUNDER a L"ITALIENNE
Cook together a tablespoonful of b.u.t.ter, two tablespoonfuls of chopped parsley, one tablespoonful each of chopped mushrooms and shallots, and two cupfuls of white wine.
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Reduce half by rapid boiling. Add one cupful of chicken stock and half a cupful of milk or beef stock, and thicken with flour blended with b.u.t.ter. Season with salt and pepper and boil down until very thick. Prepare a flounder according to directions given in the preceding recipe. Season with salt and pepper, rub with b.u.t.ter, pour over one cupful of white wine, cover with the sauce, and sprinkle thickly with crumbs. Bake in a moderate oven until done. Serve in the same dish.
BAKED FLOUNDER a LA BONVALLET
Put a cleaned flounder into a baking-pan with salt, pepper, grated nutmeg, chopped onion, a tablespoonful of b.u.t.ter, a winegla.s.sful of white wine, and a cupful of white stock. Bake carefully, basting as required. Take up the fish, add another cupful of stock, and thicken the sauce with two tablespoonfuls of flour, blended with an equal quant.i.ty of b.u.t.ter. Take from the fire, add the yolks of three eggs well beaten and a tablespoonful of minced parsley.
Spread this sauce over the fish, cover with crumbs, dot with b.u.t.ter, and brown in the oven. Sprinkle with lemon-juice and serve.
BAKED FLOUNDER a LA PARISIENNE
Stuff a cleaned flounder with seasoned [Page 139]
crumbs and put into a b.u.t.tered baking-dish. Dot with b.u.t.ter, sprinkle with salt and pepper, and pour over half a cupful each of oyster liquor and white wine. Cover with b.u.t.tered paper and bake for forty minutes, basting as required. Take up the fish, strain the sauce, and prepare a sauce according to directions given in the first part of the recipe for Flounder Pie a la Normandy. Add the strained liquid to the sauce, pour over the fish, cover with crumbs, and brown in the oven.
BAKED FLOUNDER a LA ST. MALO
Put the cleaned fish into a b.u.t.tered baking-dish with chopped onions, parsley, salt, pepper, a tablespoonful of b.u.t.ter and two cupfuls of cider. Add also a little mussel or oyster liquor if at hand. Bake for half an hour in a moderate oven, basting as needed. Drain the sauce, thicken with a tablespoonful of b.u.t.ter cooked with an equal quant.i.ty of flour, add more b.u.t.ter and a squeeze of lemon-juice.
Pour the sauce over the fish and serve.
BAKED FILLETS OF FLOUNDER IN WINE
Fillet the fish. Mix together four tablespoonfuls of Sherry, half a cupful of b.u.t.ter, one tablespoonful each of onion-juice, lemon-juice, [Page 140]
and salt, and add pepper to season. Bring to the boil, dip the fillets into it, arrange in a baking-dish, cover with the remaining sauce and bake in a hot oven for ten minutes. Fry in b.u.t.ter a slice each of onion and carrot, a bay-leaf, and a sprig of parsley. Add a tablespoonful of flour and cook thoroughly. Add one cupful of chicken stock and half a cupful of cream. Cook until thick, stirring constantly, and seasoning with salt, pepper, and grated nutmeg.
Add the gravy from the baking-pan, strain, reheat, pour over the fish, and serve.
BAKED FILLETS OF FLOUNDER
Remove the back-bone and cut the fish into four pieces. Roll up each piece and pin with a toothpick. Soak for an hour in oil and lemon-juice. Roll in seasoned crumbs, then in beaten egg, then in crumbs. Put into a baking-pan, upon thin slices of salt pork, sprinkle with chopped onion and olives, cover, and bake. Garnish with sliced lemons.
FLOUNDER WITH FINE HERBS
Put the prepared fish into a pan with two tablespoonfuls of b.u.t.ter, the juice of a lemon, and salt and pepper to season. Add one cupful each of water and white wine, cover and [Page 141]
cook for half an hour. Drain the fish, thicken the sauce with a tablespoonful of flour cooked in b.u.t.ter, boil, strain, add two tablespoonfuls of b.u.t.ter, and two tablespoonfuls of chopped parsley, pour over the fish, and serve.
FLOUNDER a LA FRANcAISE
Cover a flounder with white wine, sprinkle with salt and pepper, add a bunch of parsley, a few chives, a bay-leaf, and a little chopped onion. Boil for ten minutes. Take up the fish carefully, rub the sauce through a sieve, thicken with a tablespoonful of flour rubbed smooth with half a cupful of b.u.t.ter, bring to the boil, pour over the fish, and serve.
FLOUNDER a LA JANIN
Fill a flounder with seasoned crumbs mixed with chopped mushrooms, shallots, and parsley. Put on a b.u.t.tered baking-dish, season with salt and pepper, dot with b.u.t.ter, and pour over half a cupful each of Sherry and oyster liquor. Bake until done, basting as required.
Take up the fish, add a cupful of stock to the sauce, and thicken with browned flour. Add two tablespoonfuls of b.u.t.ter and a little lemon-juice. Strain over the fish and garnish with parboiled oysters.
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