Page:The Boston cooking-school cook book.djvu/213

Rh Normandy Sauce. Cook skin and bones of fish with three slices carrot, one slice onion, sprig of parsley, bit of bay leaf, one-fourth teaspoon peppercorns, and two cups cold water, thirty minutes, and strain; there should be one cup. Melt two tablespoons butter, add three tablespoons flour, fish stock, and one-third cup heavy cream. Bring to boiling-point and add yolks two eggs. Season with salt, pepper, cayenne, and one tablespoon Sauterne. Clean two slices chicken halibut and cut into eight fillets. Season wita salt, brush over with lemon juice and roll. Arrange on a tin plate covered with cheesecloth, fold cheese- cloth over fillets, and cook in steamer fifteen minutes. Re- move to serving dish, garnish with small shrimps, and pour around sauce, following directions for Normandy Sauce, omitting Sauterne, and seasoning to taste with grated cheese and Madeira.

Prepare and cook fish same as for Halibut & la Martin. Insert tip of small lobster claw in each fillet, and garnish with a thin slice of canned mushroom sprinkled with parsley and a thin circular slice of truffle. Serve with Lobster Sauce III. Remove meat from a one and one-half pound lobster and cut claw meat incubes. Cover remaining meat and body bones with cold water. Add one-half small onion, sprig of parsley, bit of bay leaf, and one-fourth tea- spoon peppercorns, and cook until stock is reduced to one cup. Melt three tablespoons butter, add three tablespoons flour, and pour on gradually the stock; then add. one-half cup heavy cream and yolks two eggs. Season with salt, lemon juice, and paprika; then add lobster cubes.

Sprinkle two small slices halibut with salt, pepper, and lemon juice; then brush over with melted butter, place in dripping-pan on greased fish-sheet, and bake twelve minutes. Remove to hot platter for serving, and pour over it a Welsh Rarebit.