The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1912-10-23
SOME OF MY FAVORlTE FISH
RECIPES.
BY Nicolas Soyer, Chef of Brooks
Club, London.

Ciup, LONDON.
Cod Bourgeolse-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 shallot, dot over with butter,
squeeze over with lemon juice, seal
up and cook for fifteen minutes.
Cod la Valewska.-Take a outlet,
spread each side well with butter, dip
into seasoned -four, then sprinkle
very thickly with grated cheese. A
mixture of Parmesan and Gruyers is
best, but any kind, even Dutch, will
do. Grease a bag we'll with butter.
Put in the fish and add to it either a
gill of good fish stock or favored milk
Ii. e., milk in which a slice each of
onion, turnip and carrot, and a bit of
celery, have simmered for fifteen
minutes). Seal bag and cook twenty
to thirty minutes, according to the
thickness of the outlet, in moderate
ly hot oven. Turn out gently on to a
hot dish. Pour the sauce over, sprin-
kle faxed shrimps on top, and serve.
The shrimps should be made hot, not
cooked, in little roll of well-greased
paper bag, separately.
Halibut a la Minute.-Season slice
of 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 very hot oven. If
the oven heat has to be Stacked, cook
for ten minutes longer-fish requires
always to be we'll done.
cod.-Slice three pounds of fish,
season we'll with salt and pepper, add
small onion chopped, and few
sweet herbs. Mix to smooth paste
an ounce of butter or beef dripping a
large tablespoonful Of -four, and three
parts of a glass of milk. Any sauce
can be used to flavor the paste, though
none is necessary. Put the paste and
the fish together into a we'll buttered
paper bag, seal tight, and cook in a
hot oven twenty minutes.
! Stewed Eels.-Cut two cells in pieces
two inches long. Add salt and pep
per, chopped parsley, small onion
chopped, teaspoonful of -four, and a
pinch of sweet herbs. Put into
creased bag with two spoonfuls of
milk, water, or stock, or either of
them mixed 'a,f and hal. Butter
makes the dish much richer, but can
be left out. Cook twenty minutes in
moderate oven and serve from the
bag or very hot dish.
Smoked Haddock.-Clean a smoked
haddock weighing about two pounds,
season it well with cayenne pepper,
but no salt. Pour upon it two large
tablespoonfuls of milk and a little
white sauce. Sprinkle with Parmesan
cheese and few bread crumbs. Add
enough melted butter to moisten the
crumbs, put the fish in a well-but-
tered bag. seal, and cook for twenty
minutes in very hot oven.
Stuffed Fresh Haddock-Cop a
cooked onion with three tablespoon
fuls of breadcrumbs. Add an ounce
of butter, salt and pepper to taste.
little chopped parsley and beaten
egg. Mix thoroughly. stuff the fish
with the mixture, tie up, roll in -four,
place in bag we'll creased, dot the
fish over with butter, seal the bag,
and cook for twenty minutes in a hot
oven.
Fish croquettes.-Mix one pound
of cold fish, free of the skin and bone,
with two tablespoonfuls of white
sauce and season we'll with salt, pep
per. cayenne. and little chopped
parsley. Form into croquettes, roll
them in eggs and breadcrumbs, place
in a well-greased bag. seal and cook
for twenty minutes in very hot
oven.
Copyright. 1911, by sturgis & Walton
Hamnanvl