The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

No. 280. _Cabillaud à la Crème_ (_gratiné_.) See Turbot, (No. 211.) No. 281. _Cabillaud à la Provençale._ See Turbot au gratin à la Provençale (No. 215). No. 282. _Cabillaud à la Juive._ Put four tablespoonfuls of chopped onions, and two do. of salad oil in a stewpan; pass them over a fire five minutes; then add twenty tablespoonfuls of melted butter, two do. of Harvey sauce, two do. of essence of anchovies, and two of Chili vinegar; lay in two slices of cod, and proceed as for stewed cod à l’Ecossaise; reduce the sauce, and pour over them; garnish with quenelles of cod’s liver (No. 126), and onions sliced and boiled. No. 283. _Cabillaud à la Hollandaise._ Boil the fish, dress it without a napkin, pour a sauce Hollandaise (No. 66) over, and sprinkle some chopped parsley upon it. No. 284. _Salt Fish._ Choose the fish with a black skin, and be particular in soaking it well; to boil, put it in a fish-kettle with plenty of cold water, place it over the fire, and the moment it boils take it off, put the cover on the kettle and let it simmer a few minutes, but if it boils the fish would be hard and thready, when done dish it on a napkin, garnish with plain boiled parsnips and parsley, and serve egg sauce (No. 76) in a boat. No. 285. _Salt Cod à la Maître d’Hôtel._ Boil a nice square piece of fish as above directed, dish it without a napkin, and have ready the following sauce: put twenty tablespoonfuls of melted butter in a stewpan, and when it boils add a quarter of a pound of maître d’hôtel butter (No. 79), stir it till it becomes smooth, and pour the sauce over. No. 286. _Salt Fish à la Bourgmestre._ Boil a square piece of fish as above, dish it without a napkin, then melt a quarter of a pound of fresh butter in a stewpan over the fire, and when half melted add a little pepper, a little scraped garlic, the juice of half a lemon, and when