1037—MATELOTE AU VIN ROUGEThe fish used for the Matelote are eel, carp, tench, bream, perch, &c.It may be prepared from one or many kinds of fish.Put the fish, cut into sections, into a sautépan. For two lbs. of it, add one minced onion, one faggot, two cloves of garlic, one pint of red wine, a pinch of salt, and another of pepper or four peppercorns.Set to boil; add three tablespoonfuls of heated and burnt brandy; cover the sautépan, and complete the cooking of the fish.This done, transfer the pieces to another saucepan; strain the cooking-liquor, reduce it by a third, and thicken it withmaniedbutter (consisting of one and one-half oz. of butter and one tablespoonful of flour), cut into small pieces.When the leason has been properly effected, pour the resulting sauce over the pieces of fish; heat, and dish in a timbale.1038—MATELOTE AU VIN BLANCPrepare the fish as above, but use white wine instead of red, and burn the brandy as before. When the pieces of fish are cooked, transfer them to another saucepan with small onions, previously cooked in butter, and small, cooked mushrooms. Strain the cooking-liquor, reduce it to a little less than half, thicken it with fish velouté, and finish with one oz. of butter.Pour this sauce over the fish and the garnish; dish the whole in a timbale or a deep dish, and surround with crayfish, cooked incourt-bouillon, and little crusts in the shape of hearts, fried in butter.[350]1039—BOUILLABAISSEA LA MARSEILLAISEThe fish for Bouillabaisse are rascasse, chapon, dory, whiting, fiélas, boudreuil, spiny lobster, red mullet, gurnet, &c.Cut the larger fish into slices; leave the smaller ones whole, and with the exception of the whiting and the red mullet, which cook more speedily than the others, put them all into a saucepan.For two lbs. of fish, add one small onion, the chopped white of one leek, one small, peeled, pressed and chopped tomato, two crushed cloves of garlic, a large pinch ofconcassedparsley, a pinch of powdered saffron, a bit of bay, a little savory and fennel, and two tablespoonfuls of oil.Moisten the fish with just enough cold water to cover it, and season with one-third oz. of salt and a pinch of pepper per quart of water.Set to boil, and cook over a brisk fire. At the end of eight minutes add the pieces of whiting and red mullet, and leave to cook for a further seven minutes.Pour the liquor of the bouillabaisse over some slices of household bread lying on the bottom of a deep dish; set the fish on another dish with the sections of spiny lobster all round, and serve.1040—QUENELLES DE BROCHETA LA LYONNAISEPound separately one lb. of the meat of pike, cleared of all skin and bones, and one lb. of the fat of kidney of beef, very dry, cleaned, and cut into small pieces. If desired, half of the weight of the fat of kidney of beef may be replaced by one-half lb. of beef marrow.Put the pounded meat of the pike and the kidney fat on separate plates. Now pound one lb. of frangipanPanada (No.192) and add thereto, little by little, the white of four little eggs. Put the pike meat and the fat back into the mortar, and finely pound the whole until a fine, smooth paste is obtained. Rub the latter through a sieve; put the resulting purée into a basin, and work it well with a wooden spoon in order to smooth it.With this forcemeat mould some quenelles with a spoon, and poach them in salted water.If these quenelles are to be served with an ordinary fish sauce, put them into it as soon as they are poached and drained, and simmer them in it for ten minutes that they may swell.If the sauce intended for them is to be thickened with egg-yolks, and buttered at the last moment, put them into a saucepan[351]with a few tablespoonfuls offumet, and simmer them as directed in the case of an ordinary fish sauce, taking care to keep the saucepan well covered that the concentrated steam may assist the swelling of the quenelles. In this case they are added to the sauce at the last moment.N.B.—Slices of truffle may always be added to the sauce. The quenelles are dished either in a silver timbale, in a shallow timbale-crust, or in a fine vol-au-vent crust, in accordance with the arrangement of the menu.1041—FISH CAKESFish cakes or balls, which are greatly appreciated in both England and America, are made from any boiled fish. Salted cod, however, is best suited to their preparation, and is therefore used much more often than other kinds of fish.Flake one lb. of cooked cod, and clear it of all skin and bones; pound it with one-half lb. of freshly-cooked, floury potatoes, two tablespoonfuls of reduced Béchamel sauce, and two whole eggs. Season with salt and pepper. When the paste has been well beaten and is smooth, take it out of the mortar and divide it into portions weighing about two oz. Roll these portions into balls upon a flour-dusted mixing-board, flatten them out to the shape of thick quoits, and treat themà l’anglaise.Fry them at the last moment in very hot fat, and dish them on a napkin with fried parsley all round.1042—WATERZOIIn order to prepare Waterzoi, it is best, when possible, to have live fish at one’s disposal, not only because these are better able to resist the cooking process, but also owing to the fact that they are richer in gelatine in the live state.The fish more generally used are the eel, the perch, the tench, the carp, the pike, &c.After having scaled and emptied them, trim them and cut off their heads and tails. Cut the fish into sections; moisten these with just enough cold water to cover them; add a piece of butter, sufficient parsley roots or stalks to produce a decided taste, a few peppercorns, and some salt.Set to cook on a brisk fire, and take care that the cooking-liquor be reduced and sufficiently thickened when the fish are cooked.Serve in a timbale or on a dish, and send some slices of bread and butter to the table at the same time.
The fish used for the Matelote are eel, carp, tench, bream, perch, &c.
It may be prepared from one or many kinds of fish.
Put the fish, cut into sections, into a sautépan. For two lbs. of it, add one minced onion, one faggot, two cloves of garlic, one pint of red wine, a pinch of salt, and another of pepper or four peppercorns.
Set to boil; add three tablespoonfuls of heated and burnt brandy; cover the sautépan, and complete the cooking of the fish.
This done, transfer the pieces to another saucepan; strain the cooking-liquor, reduce it by a third, and thicken it withmaniedbutter (consisting of one and one-half oz. of butter and one tablespoonful of flour), cut into small pieces.
When the leason has been properly effected, pour the resulting sauce over the pieces of fish; heat, and dish in a timbale.
Prepare the fish as above, but use white wine instead of red, and burn the brandy as before. When the pieces of fish are cooked, transfer them to another saucepan with small onions, previously cooked in butter, and small, cooked mushrooms. Strain the cooking-liquor, reduce it to a little less than half, thicken it with fish velouté, and finish with one oz. of butter.
Pour this sauce over the fish and the garnish; dish the whole in a timbale or a deep dish, and surround with crayfish, cooked incourt-bouillon, and little crusts in the shape of hearts, fried in butter.
The fish for Bouillabaisse are rascasse, chapon, dory, whiting, fiélas, boudreuil, spiny lobster, red mullet, gurnet, &c.
Cut the larger fish into slices; leave the smaller ones whole, and with the exception of the whiting and the red mullet, which cook more speedily than the others, put them all into a saucepan.
For two lbs. of fish, add one small onion, the chopped white of one leek, one small, peeled, pressed and chopped tomato, two crushed cloves of garlic, a large pinch ofconcassedparsley, a pinch of powdered saffron, a bit of bay, a little savory and fennel, and two tablespoonfuls of oil.
Moisten the fish with just enough cold water to cover it, and season with one-third oz. of salt and a pinch of pepper per quart of water.
Set to boil, and cook over a brisk fire. At the end of eight minutes add the pieces of whiting and red mullet, and leave to cook for a further seven minutes.
Pour the liquor of the bouillabaisse over some slices of household bread lying on the bottom of a deep dish; set the fish on another dish with the sections of spiny lobster all round, and serve.
Pound separately one lb. of the meat of pike, cleared of all skin and bones, and one lb. of the fat of kidney of beef, very dry, cleaned, and cut into small pieces. If desired, half of the weight of the fat of kidney of beef may be replaced by one-half lb. of beef marrow.
Put the pounded meat of the pike and the kidney fat on separate plates. Now pound one lb. of frangipanPanada (No.192) and add thereto, little by little, the white of four little eggs. Put the pike meat and the fat back into the mortar, and finely pound the whole until a fine, smooth paste is obtained. Rub the latter through a sieve; put the resulting purée into a basin, and work it well with a wooden spoon in order to smooth it.
With this forcemeat mould some quenelles with a spoon, and poach them in salted water.
If these quenelles are to be served with an ordinary fish sauce, put them into it as soon as they are poached and drained, and simmer them in it for ten minutes that they may swell.
If the sauce intended for them is to be thickened with egg-yolks, and buttered at the last moment, put them into a saucepan[351]with a few tablespoonfuls offumet, and simmer them as directed in the case of an ordinary fish sauce, taking care to keep the saucepan well covered that the concentrated steam may assist the swelling of the quenelles. In this case they are added to the sauce at the last moment.
N.B.—Slices of truffle may always be added to the sauce. The quenelles are dished either in a silver timbale, in a shallow timbale-crust, or in a fine vol-au-vent crust, in accordance with the arrangement of the menu.
Fish cakes or balls, which are greatly appreciated in both England and America, are made from any boiled fish. Salted cod, however, is best suited to their preparation, and is therefore used much more often than other kinds of fish.
Flake one lb. of cooked cod, and clear it of all skin and bones; pound it with one-half lb. of freshly-cooked, floury potatoes, two tablespoonfuls of reduced Béchamel sauce, and two whole eggs. Season with salt and pepper. When the paste has been well beaten and is smooth, take it out of the mortar and divide it into portions weighing about two oz. Roll these portions into balls upon a flour-dusted mixing-board, flatten them out to the shape of thick quoits, and treat themà l’anglaise.
Fry them at the last moment in very hot fat, and dish them on a napkin with fried parsley all round.
In order to prepare Waterzoi, it is best, when possible, to have live fish at one’s disposal, not only because these are better able to resist the cooking process, but also owing to the fact that they are richer in gelatine in the live state.
The fish more generally used are the eel, the perch, the tench, the carp, the pike, &c.
After having scaled and emptied them, trim them and cut off their heads and tails. Cut the fish into sections; moisten these with just enough cold water to cover them; add a piece of butter, sufficient parsley roots or stalks to produce a decided taste, a few peppercorns, and some salt.
Set to cook on a brisk fire, and take care that the cooking-liquor be reduced and sufficiently thickened when the fish are cooked.
Serve in a timbale or on a dish, and send some slices of bread and butter to the table at the same time.