The morning call., 1892-09-03
In THE CITY MARKETS.
A Chef de Cuisine Tells Of
His Methods.
Instructions in the Art Of Baking Cod-Ex.
planning How Sleeps Kidneys Should
B. Broiisd

While making a tour of the markets yes
terday morning, The CALLS market re-
porter fell in with his old friend the French
chef, who on several occasions has fur-
nished for this column a number OF very
excellent modes of preparing dishes foz the
family table. Together they walked, ana
stopped at the various stalls to gaze upon
the many good things that were offered,
and to discuss how this or that would taste
when prepared according TO instructions:
"Was there ever such country as this p
asked the chef. II mean," said he, after
pause, "a country where. the markets the
year round contain SO much to tickle the
appetite of the gourmetS as.this:."
The reporter said he doubted if there was.
Novelty after novelty, comes iu,"": he con-:
tinued, land before you get:tired. of any one,
thing something else comes In; to tempt
you" .;.:. -. ::
While taking the; chef Halted lnfr0nt Of
a fish-stall AID, pointing .toa :tino fresh cod.
fish. said: That. can: be Converted .intoa
food that. will please? alin0st7'any one who
has liking for fish. If it: is cooked as l.:
shall tell.yOu; the= party before whom IL is
placed will eat. smack, bis: lips aud yearn
fOr:m more: y gu: haye.the cod neatEy%tTimmed:
and :cleaned and then fill with wel-sea-~
soned-yeal stuf1ine: y OH: secure this by
sewing up the slitfn the belly with coarse.
string: : You, then place: the hSh IN a deep
!. bakipgpan. which has been previously well
buttered and: make several deep incisons
lin the sides :s0f tile, fish: You then spread
over the fish some chopped, mushrooms and
parsley and :molSten with a pint: OF: sherry
=and: the Liquor of two dozen fresh oysters.
Set tie fish in:the oven: to: bake, and every
]; five: minutes: until done haste with-its own
::liQuOT.: A bout ten minutes before it is done
sprinkle cover The fish some grsted::bread
nd. t,fA pof fha. ro1
Nhen: the fish lis done place il on a plate,
draw. the .stfings, and set. aside Tor a few
moments while YOU PREPARE the Sauce.- In
:the:pan in:which the fish, has. been baked
pnt:tw0:g,asses Of Sherry and a bout glass
, fpf of soup stock, inc0rp0rate .with<this the
glaZein the pan and. then. pass the whole
Through a tamTny In to stewpan, add a little
brown auce,. reduce to pfOperconsistency
add a little. anchOyy butter-a mixture OF
anchogy: sauce: and butter-a-1lttle cayenne
peppeT:and he juice Of a. lime, then. throw
In the oysters and: pour the. sauce over the
tst and send IT those who;are waiting for
=: While passing one of the stalls the chef
:point5d:t0 a dish on which were "a number
of sfleep<s Kidneys; 'IherP; said: he,
5p0inflng: to them, is material for a good
1:bTeakfastodiSh The:kidneys should be silt
:sjIfew;; then tile THICK skin icl covers
Them should. 6e* removed and the kidneys
*ptaced on.a: dis h. seasonead' with pepper and
sal t.. an5i a litte:oliYe% oil SHOULD be placed
ON each piece:of. kidney. :They should then
/ be .aEl0Med 10 steep In. tffefr own Seasoning
,for =s0ni6stiHle. Ihen they SHOULD be run:on
!: a. keMer,- say: two: kidneys:ou each skewer,
an d plGc on "a: grid Eon over clear freto
broil4Mlt IT he open:Siiie to- the fire; when
done brown they. must: be turned up. as by.
the leat oft he fire the sides become CON
.tracted,: and the Kidney oflnza sort.of cup
WHICH holds. the Juice. flowing. .ffQni: them
G are III t>be kennQt:t0 SPILL this: gravy
when dish ing up the K fdneys on a: very hot
dish. ny Aen:djs sub plyttnto each; piece
III ne va lea spoonful of bitter in liich
has been=n]fxed*a little chopped% parsley and.
The Juice of "a lime...'. :: :.