TWENTY-SIX WAYS TO COOK BLUEFISH Pt. #3

BROILED BLUEFISH AU BEURRE-NOIR

Broil a bluefish according to directions previously given. Mix
together one tablespoonful each of vinegar and minced parsley,
one teaspoonful of lemon-juice, and salt and pepper to season.
Put two tablespoonfuls of butter into a frying-pan and when it
browns add the other ingredients. Bring to the boil and pour it
over the broiled fish.

BROILED BLUEFISH WITH MUSTARD SAUCE

Broil a bluefish according to directions previously given, and
sprinkle with lemon-juice. Pour over a Cream Sauce to which prepared
mustard has been added.


MATELOTE OF BLUEFISH

Prepare according to directions given for Matelote of Blackfish,
using white wine instead of Claret.

STUFFED BLUEFISH--I

Prepare according to directions given for Stuffed Sea-Bass.

STUFFED BLUEFISH--II

Scrape, clean, and dry a large bluefish.

Chop three onions fine and fry in butter. Add enough mashed potatoes
to make the required quantity of stuffing, and season with salt,
pepper, minced parsley, and melted butter. Fill the fish and sew
up. Rub with melted butter, put a little hot water into the pan,
and bake for thirty minutes, basting as required. Garnish with
lemon and parsley.

ESCALLOPED BLUEFISH

Flake cold cooked bluefish and mix it with an equal quantity of
mashed potatoes. Fill buttered shells, sprinkle with grated cheese,
cover with crumbs, dot with butter, and brown in the oven.

FILLETS OF BLUEFISH A LA DUXELLES

Skin, bone, and fillet a bluefish. Season with salt and pepper,
and cook with melted butter and lemon-juice until firm. Take from
the fire and cool. Prepare a Duxelles Sauce, boil down until thick,
and cook the fish with it. Dip in crumbs, then in beaten egg, then
in crumbs, and fry in deep fat. Serve with the diluted sauce poured
around the fish.

FILLETS OF BLUEFISH WITH ANCHOVY SAUCE

Prepare the fish according to directions

given in the preceding recipe, cooking with white wine as well as
lemon-juice. Prepare a Cream Sauce, and add to it two tablespoonfuls
each of butter and anchovy paste. Pour over the fish and serve.

BLUEFISH A L'ICARIENNE

Scale and score a two-pound bluefish, and put in a buttered baking-dish
with three tablespoonfuls each of mushroom liquor and white wine,
and salt and pepper to season. Cover with a buttered paper and
bake for fifteen minutes. Take out the fish and add to the sauce
three tablespoonfuls of stewed and strained tomatoes and one
tablespoonful of chopped, cooked, smoked beef tongue. Bring to the
boil, pour over the fish, and serve.