A guide to modern cookery

in sections, or in _darnes_, and the directions given under “The Boiling of Fish” (No. 776) apply particularly to this fish. Boiled fresh cod is always accompanied by its liver, poached in salted water, and very floury potatoes, boiled at the last minute, must always be sent to the table with it. Served thus with an oyster sauce, a Hollandaise sauce, or melted butter, fresh cod constitutes a Relevé which would satisfy the most exacting of gourmets. 991—CABILLAUD GRILLÉ Cut the fish into slices one inch or two inches thick. Season these slices; dredge them; sprinkle them copiously with melted butter, and set them to grill, remembering to baste them frequently the while with melted butter. Serve them on a hot dish; garnish them with slices of lemon, and surround with bunches of parsley. Send a Maître-d’Hôtel or Anchovy butter, or a grilled-fish sauce to the table with the dish. 992—CABILLAUD FRIT Cut some slices of fresh cod, from one inch to one and one-half inches thick. Season them, treat them _à l’anglaise_, and fry them sufficiently to allow of their being well cooked all through. Dish them on a napkin with fried parsley and lemon, and send a butter sauce (No. 66), a tartare sauce, or a tomato sauce to the table at the same time as the fish. 993—CABILLAUD CRÈME GRATIN For ten people take two lbs. of boiled fresh cod divided into small pieces; clear these of all bones and skin, and keep them hot in a little of their cooking-liquor. Now, with the necessary quantity of Duchesse potatoes (No. 221), and by means of a piping-bag fitted with a grooved pipe, lay a border, one and one-half inches high, round a dish, shaping it in such wise that it is thickest at its base. The dish may be either round or oval. Carefully _gild_ this border with egg-yolks. This done, pour a few tablespoonfuls of Mornay sauce on the dish; lay thereon the drained pieces of cod, and cover the latter with enough Mornay sauce to reach within one-third of an inch of the brim of