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.

FORTY-FIVE WAYS TO COOK BASS Pt. 3

BASS A LA BORDELAISE PT 3

Split a large sea-bass. Put into a baking-dish with a wineglassful
of Claret and salt and pepper to season. Sprinkle with chopped
shallot, cover with buttered paper, and cook in a moderate oven
for fifteen minutes. Lay the bass on a platter, put the juice in
a saucepan with half a teaspoonful of beef extract, four chopped
mushrooms, and a bruised bean of garlic. Thicken with flour browned
in butter, bring to the boil, pour over the fish, and serve very
hot.

BOILED BASS

Clean the fish, put it into warm salted water and simmer for twenty
minutes.

BOILED SEA-BASS WITH EGG SAUCE

Boil the fish according to directions previously given. Melt one
tablespoonful of butter, add two tablespoonfuls of flour, and cook
thoroughly. Add two cupfuls of the water in which the fish was
boiled, and cook until thick, stirring constantly. Season with salt,
pepper, minced parsley, and lemon-juice; add three hard-boiled eggs

coarsely chopped, pour over the fish, and serve.

BOILED BASS WITH MUSHROOMS

Boil a bass in water to cover, adding to the water four tablespoonfuls
of vinegar, six pepper-corns, and a little salt. Melt one tablespoonful
of butter, add one tablespoonful of flour and cook thoroughly. Add
one cupful or more of boiling water and cook until thick, stirring
constantly. Add the juice of half a lemon, half a can of mushrooms
chopped fine, and pepper and salt and minced parsley to season.
Bring to the boil, pour over the fish, and serve.

BOILED BLACK BASS WITH CREAM SAUCE

Clean the bass and sew it up in coarse cheese-cloth. Boil in enough
water to cover, adding half a cupful of vinegar, a sliced onion,
six or eight whole peppers, a blade of mace, and salt to season.
Take up the fish and reduce the liquid by rapid boiling. Strain and
set aside. Melt one tablespoonful of butter, add one tablespoonful
of flour and cook thoroughly. Add a cupful of the strained liquid
and cook until thick, stirring constantly. Season to taste, add
half a cupful of cream, bring to the boil, pour over the fish, and
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garnish with sliced lemons.

BLACK SEA-BASS A LA POULETTE

Prepare a Poulette Sauce and pour over a black sea bass boiled according
to directions previously given.

COLD BASS WITH TARTAR SAUCE

Boil the fish in court bouillon and drain. Chop fine parsley, pickles,
olives, and capers. Mix with a stiff Mayonnaise and spread over
the fish. Serve with a border of sliced cucumbers.

BROILED BASS

Clean the fish, split it, and cut each half into two or three pieces.
Dip in oil or melted butter, sprinkle with flour, and broil carefully.

BROILED BLACK BASS

Clean and split the fish, remove the bone, rub with melted butter
or oil, and broil carefully. Pour over a little melted butter,
and garnish with lemon and parsley.

BASS STEWED WITH TOMATOES

Clean the fish, remove the bones and cut

into square pieces. Fry two sliced onions in olive-oil. Lay the
fish upon it, season with salt and pepper and pour over a can of
tomatoes which have been rubbed through a sieve. Season with salt
and pepper, cover closely, and cook for an hour. Serve in the same
dish.

FRIED BASS WITH BACON

Clean and cut up the fish, season with pepper and salt, roll in
flour, and fry in hot lard. Serve with rashers of bacon fried
separately. Garnish with parsley and lemon.

FRIED BLACK BASS

Scale, clean, and cut up the fish, season with salt and pepper,
dredge with flour, and fry in deep fat.

BREADED FILLET OF BASS

Clean the fish and cut into convenient pieces. Season with salt
and pepper, dip in beaten egg, then in crumbs, and fry in deep