Page:The Boston cooking-school cook book (1910).djvu/203

 Steamed Halibut, Silesian Sauce

Steam by cooking over boiling water a piece of halibut weighing two pounds, and serve with Silesian Sauce.

1-1/2 tablespoons vinegar 1/8 teaspoon powdered tarragon 3 peppercorns Bit of bay leaf Sprig of parsley 1/2 teaspoon finely chopped shallot Salt and cayenne Yolks 3 eggs 2/3 cup Brown Stock 1/4 cup butter 1 tablespoon flour 1/2 tablespoon capers 1/2 tablespoon parsley

Cook first six ingredients until reduced one-half; strain, add yolks of eggs well beaten, one-half, each, brown stock and butter, and cook over hot water, stirring constantly until thickened. Then add, gradually, remaining butter mixed with flour and stock. As soon as mixture thickens, add capers, parsley finely chopped, and salt and cayenne.

Broiled Scrod

A young cod, split down the back, and backbone removed, except a small portion near the tail, is called a scrod. Scrod are always broiled, spread with butter, and sprinkled with salt and pepper. Haddock is also so dressed.

Broiled Chicken Halibut

Clean and broil as directed in Ways of Cooking Fish. Spread with butter, sprinkle with salt and pepper, and garnish with slices of lemon cut in fancy shapes and sprinkled with paprika and parsley.

Broiled Swordfish

Clean and broil fish, spread with butter, sprinkle with salt and pepper, and serve with Cucumber Sauce I, or Horseradish Sauce I.

Broiled Shad Roe

Wipe, sprinkle with salt and pepper, put on greased wire broiler, and broil five minutes on each side. Serve with Maître d'Hôtel Butter. Mackerel roe are delicious cooked in this way.