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Show Some of My Favorite Fish Recipes By Nicolas Soyer, Chef of BrooksClub, LonJon. Cod Bourgeolse. Take two slices of cod, season with salt and pepper, and lay them in a well-buttered bag. Place two mushrooms and two sliced tomatoes on top of the fish, add a chopped shallot, dot over with butter, squeeze over with .lemon Juice, seal up and cook for fifteen minutes. Cod a la Valewska. Take a cutlet, spread each side well with butter, dip into seasoned flour, then sprinkle very thickly with grated cheese. A mixture of Parmesan and Gruyers Is best, but any kind, even Dutch, will do. Grease a bag well with butter. Put In the fish and add to it elthr a gill of good fish stock or flavored milk (1. e., milk in which a slice each -of onion, turnip and carrot, and a bit of celery, have simmered for fifteen minutes). Seal bag and cook twenty to thirty minutes, according to the thickness of the cutlet, in a moderate-ly moderate-ly hot oven. Turn out gently on t- a hot dish. Pour the Bauce over, sprinkle sprin-kle flaked shrimps on top, and serve. The shrimps should be irade hot, not coo.ed, in-a little roll of well-greased paper bag, separately. Halibut a la Minute. Season a slice of halibut about an inch thick with salt and pepper and roll in flour. Slice two tomatoes, lay them over the fish, squeeze lemon Juice upon them, dot with bits of butter rather thickly, put Into a thickly buttered bag, and cook fifteen minutes In a very hot oven. If the oven heat has to be slacked, cook for ten minutes longer fish requires always to be well done. Cod. Slice three pounds of fish, season well with salt and pepper, add a small onion choppei, ard a few sweet herbs. Mix to a Bmooth paste an ounce of butter or beef dripping, a large tablespoonful of flour, and three parts of a glass of milk. Any sauce can be used to flavor the pste, though, none Is necessary. Put the paste and the fish together Into a well buttered paper bag, seal tight, and cook In a hot oven twenty minutes. i Smoked Haddock. Clean a smoked haddock weighing about two pounds, Beason it well with cayenne pepper, but no salt. Pour upon It two large tablespoonfuls of milk and a little white sauce. Sprinkle with Parmesan cheese and a few bread crumbs. Add enough melted butter to moisten the crumbs, put the fish In a well-buttered bag, seal, and cook for twenty minutes in a very hot oven. Stuffed Fresh Haddock. Cop a cooked onion with three tablespoonfuls tablespoon-fuls of breadcrumbs. Add an ounce of butter, salt and peppe; to tast, a little chopped parsley and a beaten egg. Mix thoroughly, stuff the fish with the mixture, tie up, roll in flour, place In a bag well greased, dot the fish over with butter, seal the bag, and cook for twenty minuter in a hot oven. Fish Croquettes. Mix one pound of cold fish, free of the skin and bone, with two tablespoonfuls of white sauce and season well with salt, pepper, pep-per, cayenne, and a little chopped parsley. Form into croquettes, roll them in eggs and breadcrumbs, place in a well-greased bag, seal and cook for twenty minutes in a very hot oven. |