Page:Domestic French Cookery.djvu/64

60 of white wine. Let these ingredients boil for half an hour; then strain them through a sieve, and mix with the sauce a table-spoonful of olive-oil.

Cut several slices of fresh salmon; soak them an hour in a mixture of sweet-oil, chopped parsley, and shalots minced fine, with salt and pepper. Then take each slice with the seasoning on it, and wrap it in buttered paper. Broil the slices on a gridiron. When thoroughly done, take off the paper, and serve up the salmon with melted butter and capers.

Any other large fish may be dressed like salmon.

Let it soak twenty-four hours in cold water, which must be changed several times, and every time you change it pour in a wine-glass of vinegar, which will greatly improve the fish. Boil the cod till thoroughly done; then cut the flesh into very small slips; mix it with parsley, butter, vinegar, Cayenne pepper, nutmeg, and mace; add to the mixture some boiled onions, mashed potatoes, and the yolks of two or three beaten eggs. Put the whole mixture into a deep dish, and make it up into the form of a thick round cake. Go all over it with a bunch of feathers, or a small brush, dipped in sweet-oil; and then grate bread crumbs all over it. Set it in the oven till brown. Serve it up, surrounded with triangular or three-cornered slices of toast, dipped in melted butter.

Halibut may be dressed in the same manner, putting salt in the water when you boil it, and also in the seasoning.

Fresh cod may be cooked in the same way.