The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1912-02-21
SOME OF MY FAvoRIrE FISH
RECIPES.
BY Nicolas soyer, Chef Of Brooks
Club. 4 ondnn q


Club, London.
Cod 6ourgeofse.-Take two slices
Of cod, season with salt and pepper,
and lay them In a well-buttered bag.
Place two mushrooms and two sliced
tomatoes on top of the fish; add a
chopped ehallot, dot over with butter,
squeeze over with lemon juice, seal
up and cook for. fifteen minutes.
God q ia sValewsl<a.-Take a outlet,
ispfead each side well with butter, dip
dnto seasoned -four, then sprinkle
very sticky with grated cheese. "A
mixture, Of PaTmesan and Gruyers is
best, but any kind, even Dutch, will
do. Grease a bag well with butter.
Put In the fish and add to 1t either a
gins good ffsh stock or tlavofed milk
! Il e., milk IN which slice. each OF
onion. turnip and carrot, and a, BIT Of
celery, have simmersd, for fifteen
smihutesl =. Seal bag and cook twenty
to thirty minutes, according to the
thickness OF the outlet, in a moderate.
~ hot oven. Turn ont gently on to a
not dish. Pour the sauce over, sprin.
Ike faxed shrimps on top, and serve.
The shrimps should be made hot, not
cooked; in a little roll of Bellgreased
paper Bag separately. %
rs Hafibut ala Mlhdte.-Seasona slice
iof halibut about an inch thick with
salt and pepper and roll in -four. Slice
two tomatoes, lay them over the fish,
squeeze lemon juice upon them, dot
with bits of butter rather thickly, put
into thickly buttered bag. and cook
fifteen minutes in a very hot oven. il
the oven heat has to be Stacked, cook
for ten minutes longer-fish requires
always to be well done. 81
cod.-slice three pounds Of fish,
season well with salt and pepper, add
small onion chopped, and a few
sweet herbs. Mix to a smooth pssts
an ounce of butter or beef dripping, a
large tablespoonful Of -four, and thfee
parts of a glass Of milk. Any sauce
can be used to flavor the paste, though
none Is necessary. Put thePaste and
the fish together into q, well bqttered
paper bag, sseal tight and cook r. q
hot oven twenty minutes. :. '.'''"'H
|, .steWed EelsS-Cut two Gels 'in pieses
two inches long: Add BAIT add lSeS.
per- chopped parsley, a small onion
chopped, a teaspoonful ofsfioRr1end a
pinch of sweet herbs,e Put into, n q
CREASED bag with two .spoonfuls OF
milk, water, or stock, or either OF
them mixed .alf and han. Butter
makes the dish much richer, but can
be left out. Cook twenty minutes In
a moderate oven and serve from the
bag or very hot dish. ;
Smoked Haddeek.-Clean a smoked
paddock weighing about two pounds,
season It well with cayenne pepper,
but no salt. Pour upon 1t two large
tablespoonfuls OF milk and little
white sauce. Sprinkle with Parmesan
cheese and a few bread crumbs. Add
enough melted butter to moisten the
crumbs. put the fish in well.but-
tered bag, seal, and cook for twenty
minutes In a very hot oven.
|, Stuffed Fresh Haddeek,-cop a
cooked, onion with three tablesp ooi-
fuis of breadcrumbs. Add an ounce
Of butter. salt and pepper to, taste, q
little chopped parsley, and, a beaten
egg: Mix thoroughly, stun the dsh
With the mixture, tie up. ron. Ii dout,
plaeesin 8 bag welt creased, dot the
fish over with butter, seal the bag,
and cook for twenty minutes in a hot
oven.-
Fish. ,croqusttes.-Mix one pound
Of cold fish, free Of the skin and bone.
with two tablespoonful of white
sauce and season well with salt, pen
per, cayenne, and a little choppsd
parsley. Form into croquettes, roll
them in eggs and breadcrumhs, place
in a well-greased bag, seal and cook
for twenty minutes in a very hot
oven. q
Copyright, 1911. by sturgis q Walton
Company.