A guide to modern cookery

the border. If more sauce were used, it would flow over the border during the process of glazing. Sprinkle with grated Parmesan and melted butter; set to glaze, and see that the border gets evenly coloured. Serve the moment the dish is withdrawn from the oven. N.B.—This mode of preparation is not restricted to fresh cod. It may be applied to all other boiled fish—turbot, chicken-turbot, brill, bass, salmon, &c. 994—CABILLAUD A LA FLAMANDE Cut the fresh cod into slices one inch thick; season them with salt, pepper, and nutmeg, and put them in a sautépan or a deep, liberally-buttered tray. Moisten with white wine to the height of the slices; add chopped shallots and “fines herbes,” and garnish the fish with roundels of pipped lemon, peeled to the pulp. Set to boil, and then poach in the oven for twelve minutes. Place the slices on a dish; thicken their cooking-liquor with crushed _biscotte_; cook it for five minutes; pour it over the slices, and serve. 995—CABILLAUD A LA PORTUGAISE For ten people, cut five slices of fresh cod, each weighing one-half lb., and season them with salt and pepper. Put these slices into a sautépan containing the following garnish, into which they should be pressed:—Three oz. of butter and one-sixth pint of oil; one large onion, chopped and lightly coloured in butter; a bit of crushed garlic the size of a pea; one faggot; two pinches of _concassed_ parsley; eight medium-sized, peeled, pressed, and minced tomatoes, and one-third pint of white wine. Cover the sautépan, and set to boil on an open fire for five minutes. Now take the lid off the saucepan, and leave it to cook for twelve minutes on the side of the fire, in order that the liquid may be reduced and the fish cooked at the same moment of time. Set the slices on a long dish; withdraw the faggot, and pour the garnish and the cooking-liquor over the fish. 996—LAITANCES DE CARPE (Carp’s Milt) The milt of a carp makes a very delicate dish. It is served either as a second fish at