A guide to modern cookery

this flaked _morue_ on the slices of tomato; cover it with three mild capsicums, split and broiled; sprinkle the whole with a few drops of lemon juice and one oz. of lightly-browned butter, and put the dish in the oven for a few minutes. Serve very hot. Icelandic or Newfoundland _morue_ may be used. 1030—CABILLAUD SALE, OR MORUE A LA HOLLANDAISE Proceed exactly as for “Sole à la Hollandaise” (No. 829). Both kinds suit this preparation. 1031—CABILLAUD SALE, OR MORUE A L’INDIENNE Poach one lb. of salted cod or _morue_, and flake it while clearing it of all skin and bones. Mix this flaked fish with two-thirds pint of Indienne sauce, and dish it in a hot timbale. Serve some rice à l’Indienne separately. Both kinds of fish are suited to this dish. 1032—MORUE A LA LYONNAISE Poach one lb. of _morue_, and flake it as explained above. Finely mince a medium-sized onion, and toss it in butter. Also toss three medium-sized potatoes cut into roundels. Heat one oz. of butter and two tablespoonfuls of oil in a frying-pan; put therein the flaked _morue_ and the potatoes, and toss the whole over a brisk fire for a few minutes. When about to dish up, add a few drops of vinegar. Dish in a hot timbale, and sprinkle the _morue_ with a pinch of chopped parsley. Use either the Icelandic or the Newfoundland fish for this preparation. 1033—SOUFFLÉ DE MORUE Finely pound one-quarter lb. of freshly poached and flaked _morue_, and add thereto, little by little, two tablespoonfuls of hot and very thick Béchamel sauce. When the paste is very smooth, season it; put into a saucepan, heat it, and add the yolks of three eggs, and four whites beaten to a stiff froth. Put the whole into a buttered soufflé-saucepan, and cook after the manner of an ordinary soufflé. Take either Icelandic or Newfoundland _morue_ for this dish. 1034—CHAR (Ombre-Chevalier) The char is a fish of the salmon family, which is culinarily treated in exactly the same way as the trout. When it is large, the recipes given for salmon