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

of chopped eschalots and a glass of sherry into it, egg the fish with a paste brush, bread-crumb, and lay a few pieces of butter upon it; then put it in the sauté-pan, and place it in the oven half an hour, or more if required; when done, dish it without a napkin, first drawing out the packthread, then put twelve tablespoonfuls of brown sauce (No. 1) in the sauté-pan, with four ditto of broth, a quarter ditto of sugar, and a half ditto of essence of anchovy; boil it five minutes, pour it round the fish, pass the salamander over it and serve. No. 317. _Fillets of Gurnets en matelote._ Skin and fillet four small gurnets (in the same manner as you would whitings), cut each fillet in halves, egg and bread-crumb, and fry them in oil in a sauté-pan; dress them on a border of mashed potatoes, and serve a sauce matelote (No. 262) in the centre. No. 318. _Fillets of Gurnets à la Maître d’Hôtel._ Skin and fillet the fish as above, then butter a sauté-pan and lay the fillets in it, season with a little pepper, salt, chopped parsley, and lemon juice; place them on a slow fire five minutes, turn them and put them again on the fire till done, dress them round on a dish without a napkin, and finish the sauce as for fillets of soles à la maître d’hôtel (No. 264), and pour over the fillets. No. 319. _Fillets of Gurnets à l’Italienne._ Skin, fillet, cook, and dress the fish as before for sauce, (see fillets of soles à la Italienne, No. 266.) No. 320. _Herrings broiled, sauce Digon._ These fish are fresh when the eyes look bright, the gills red, and the scales glossy; the delicacy of these fish prevent them being dressed in any other way than broiled or boiled, they may certainly be bread-crumbed and fried, but very few persons like them; they are best in the following way: wipe them well and cut three incisions on each side, dip them in flour, and broil them over a moderate