Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

may be made three or four days in advance, and then warmed in boiling water (_bain-marie_) just before serving it. Many prefer a _matelote_ made four days before eating it, and prepared in the following way: When made, put it away to cool as quickly as possible; twenty-four hours after that, warm it in boiling water; cool, and warm again in the same way once a day. If the sauce becomes thick, add a little broth. Serve warm. _Vinaigrette_.--Boil a fish as directed, take it from the kettle and let cool; then dish it. Chop fine the yolks of two hard-boiled eggs; do the same with the two whites; chop also a handful of parsley. Put a string of the yolks on both sides of the fish, then along that a string of the whites, and along these a string of the parsley; along the parsley, and about half an inch apart, a string of capers. Cut a lemon in sixteen slices, and in the following way: first split the lemon in two lengthwise, then split again each half in two and lengthwise also; by splitting four times, you have sixteen pieces, resembling somewhat the carpels of oranges. After the first splitting, hold the piece of lemon with the nail of the left thumb, the rind downward, and always split lengthwise and in the middle. Place eight pieces on each side of the dish and along the capers, and serve cold, with stalks of parsley on top of the fish, and also two or three in its mouth. Serve with it a vinaigrette, in a saucer or boat. The following fishes, _bass_, _black and blue fish_, _carp_, _cat_, _dory_, _drum_, _gar_, _gurnard_, _herring_, _king_, _lump_, _mackerel_, _parr_, _perch_, _pickerel_, _pike_, _pilot_, _porgy_, _roach_, _rock_, _scup_, _sucker_, _sword_, _tautog_, _tench_, _trout_, _troutlet_, _weak_, and _weaver_, after being baked or boiled as directed, may be served with the following sauces: _anchovy_, _caper_, _génevoise_, _génoise_, _au gratin_, _Hollandaise_, _Italienne_, _matelote_, _tomato_, _Tartar_, and _vinaigrette_. It would be perfectly useless to have a receipt for each fish, since the preparation is the same. The