457. Haddocks Boiled, With Egg Sauce

Boil the haddocks in salt and water; when done, drain and dish them up, and send them to table with egg sauce (No. 84) in a boat.

This fish, when plain boiled, may be sent to table with almost every kind of fish sauce.

458. Fillets Of Haddocks, A La Royale

Fillet one or more haddocks; remove the skin by passing the knife under the fillet, so as to detach the tail end of the skin from the fish, then take a firm hold of the piece of detached skin, and inserting the knife, with the edge of the blade turned from you, draw the skin toward you, and keep moving the knife to and fro, at the same time pressing the blade firmly on the skin. Having thus removed the skin, cut each fillet into two or more smaller fillets, trim them neatly, by paring off the rough edges ; place them in a basin with two sliced shalots, some sprigs of parsley, oil, and lemon-juice, and season with pepper and salt. About ten minutes before dinner, drain the fillets on a napkin, and afterward dip each fillet separately in some light batter, and fry them of a fine color in some hog's-lard, heated for the purpose ; when done, drain them on a napkin to absorb the greese; dish the fillets in the form of a wreath, lying shoulder to shoulder, pour in the centre some white Ravigotte sauce (No. 20), and send to table.

459. Fillets Of Haddocks, A La Marechale

Prepare these in the same manner as fillets of turbot a la Mare-chale (see No. 404)

460. Fillets Of Haddock, A L'Ltalienne Fillet One Or More Haddocks, Remove The Skins, Cut And Trim Them Into Smaller Fillets; Place These Neatly In A Sauta-Pan With Some Clarified Butter; Season With Pepper And Salt, Squeeze A Little Lemon-Juice Over Them, Sprinkle Some Chopped Parsley; Over All Place A Round Of Buttered Paper, And Put Them In The Oven, Or On A Moderate Fire, To Simmer For About Ten Minutes; Then Drain The Fillets On A Napkin, And Afterward Dish Them Up In The Form Of A Wreath, One Fillet Resting On The Other, And Pour Some Italian Sauce, Mixed With A Pat Of Butter, A Little Anchovy And Lemon-Juice Over Them, And Send To Table. 10

By varying the sauce, fillets of haddocks prepared in the above manner, are named according to the sauce employed: as for instance, a la Ravigotte, a la Maitre d'Hotel, a la Hollandaise, etc.

461. Cod's Sounds, And Egg Sauce

Preparatory to boiling cod's sounds, it is quite necessary that they should be soaked in milk and water for at least six hours, and then washed and put to boil in a stewpan containing fresh milk and water, then continue gently boiling till they are done ; about an hour will suffice for this. When done, drain them on a napkin, cut them into pieces about an inch and a half square, and put them into a stewpan with a sufficient quantity of egg sauce (No. 84) ; toss the whole together over the fire, pile them upon a dish in a pyramidal form, garnish them round with neatly-cut boiled parsnips, and send to table.

462. Cod's Sounds, A La Ravigotte

Prepare and cut the sounds into pieces, as directed in the preceding article; toss them in some Ravigotte sauce (No. 20), dish them up, garnish round with a border of potato croquettes, and send to table.

463. Cod's Sounds, A La Gasconne

Prepare the sounds as usual, step them in oil, vinegar, shalot, and parsley, season with a little minionette pepper; just before dinner, fry the sounds in butter, dish them up in the form of a wreath, pour under them some Gasconne sauce (No. 68), and send to table.

464. Cod's Sounds, A La Royale

The sounds should be prepared and fried as in the preceding case ; and afterward dished up similarly, with white Ravigotte sauce (No. 29) poured under them, and sent to table.

Cod's sounds may also be dressed a la Roulette, a l'Indienne, a la Bechamel, a la Maitre d'Hotel, in the same manner, of course substituting any of the above sauces for the Ravigotte.