How to Cook Fish Part 42

CURRIED SARDINES--I

Rub to a paste one tablespoonful of b.u.t.ter, one teaspoonful each of French mustard and curry powder, using lemon-juice to make smooth.

Drain and skin large sardines, spread with the paste, broil, and serve on toast with a border of broiled tomatoes.

CURRIED SARDINES--II

Mix together a teaspoonful each of sugar [Page 316]

and curry powder, add a cupful of cream and the juice of half a lemon, bring to the boiling point, add a dozen sardines, and heat thoroughly. Serve on toast with fried apple and sliced fried onion.

DEVILLED SARDINES

Skin, split and bone a dozen sardines. Season with salt, pepper, lemon-juice, and made mustard. Let stand for an hour in the seasoning.

Broil and serve on toast, garnis.h.i.+ng with lemon and parsley.

SARDINES a LA MAiTRE D'HoTEL

Skin large sardines, arrange on fingers of b.u.t.tered toast, and heat in the oven. Add to one cupful of Cream Sauce a tablespoonful of grated onion, a teaspoonful of minced parsley, salt and pepper to season, and a tablespoonful of vinegar. Pour over the fish and serve.

SARDINES a LA PIEDMONT

Skin a dozen sardines and put in the oven to heat. Put into a saucepan the yolks of four eggs well beaten with one teaspoonful each of malt vinegar, tarragon vinegar, and made mustard. Add a pinch of salt, and a tablespoonful of b.u.t.ter. Stir until thick, [Page 317]

but do not boil. Put the sardines on circles of fried or toasted bread, pour the sauce over, and serve.

STUFFED SARDINES

Drain the oil from large sardines, skin and bone them, and stuff with chopped mushrooms, fine herbs, and bread crumbs made smooth with brown stock. Wrap in b.u.t.tered paper, heat thoroughly in the oven, unwrap carefully, and serve on a hot dish.

SARDINE SALAD

Drain a dozen large sardines, remove the skin and bone, and lay upon a bed of lettuce leaves. Sprinkle with hard-boiled eggs, chopped fine, pour over a French dressing and serve with toasted crackers.

SARDINES IN CRUSTS

Scoop out the crumbs from stale French rolls and toast or fry in deep fat. Cook together a tablespoonful each of b.u.t.ter and flour, add a little boiling water, and cook until thick, stirring constantly.

Season with anchovy paste and Worcesters.h.i.+re Sauce, and add drained and flaked sardines. Reheat, fill the sh.e.l.ls, fit on the covers, and serve with quarters of lemon.

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SARDINE CANAPES

Skin, bone, and mash sardines. Rub to a smooth paste, using melted b.u.t.ter and lemon-juice, and seasoning with salt and Tabasco Sauce.

Toast small triangles of crustless bread, b.u.t.ter them, spread with the sardine mixture, heat thoroughly in the oven, and serve piping hot as a first course at dinner or luncheon.

SARDINE IN EGG CUPS

Cut hard-boiled eggs in halves crosswise and take out the yolks. Cut a thin slice off the bottom of each cup. Rub the yolks to a smooth paste with olive-oil and add half a dozen sardines skinned, boned, and mashed. Season with salt, pepper, mustard and lemon-juice, fill the egg cups, and serve on lettuce leaves with French or Mayonnaise dressing.

SARDINE EGG CUPS a LA BEARNAISE

Prepare according to directions given in the preceding recipe.

Heat in a double-boiler, or in the oven, being careful to keep dry.

Pour over a Bearnaise Sauce and serve hot.

SARDINES a LA CAMBRIDGE

Boil and chop a peck of spinach. Add one [Page 319]

cupful of fresh bread crumbs and four tablespoonfuls of melted b.u.t.ter. Mix thoroughly and add a dozen skinned and boned sardines pounded to a paste. Heat thoroughly, adding stock or water if needed.

Put on a platter, shape into a mound, lay sardines on top and garnish with sliced hard-boiled eggs and lemon.

SARDINE RAREBIT

Toast strips of bread, lay a broiled sardine on each, and keep warm. Melt one tablespoonful of b.u.t.ter, add two tablespoonfuls of grated cheese, and gradually, as the cheese melts, the yolk of an egg beaten smooth with one fourth of a cupful of cream. When smooth and thick, season with salt and Tabasco Sauce; pour over the sardines and serve. Garnish with lemon and parsley.

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NINETY-FIVE WAYS TO COOK SHAD

BROILED SHAD--I

Prepare and clean the fish, split, and remove the backbone. Season with salt and pepper, dip in oil, broil carefully, and serve with Maitre d'Hotel Sauce.

BROILED SHAD--II

Marinate the prepared fish for an hour in olive-oil, seasoned with salt, pepper, minced onion, and parsley. Drain and broil, basting with the oil as required. Serve with Maitre d'Hotel Sauce. The onion and parsley may be omitted from the seasoning.

BROILED SHAD--III

Clean the shad, split, remove the backbone and marinate for an hour in oil and lemon-juice, seasoning with salt and pepper. Drain, sprinkle with crumbs, and broil carefully. Serve with Fine Herbs Sauce.

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BROILED SHAD--IV

Prepare, clean, and split the fish. Put on a platter skin side down and sprinkle with sugar, pepper, and salt. Let stand over night, broil, and serve with melted b.u.t.ter.

BROILED SHAD--V

Clean, split, season with salt and pepper, broil on a b.u.t.tered gridiron, and serve with plenty of melted b.u.t.ter.

BROILED SALT SHAD

Soak for twelve hours in tepid water, drain and put into ice-cold water for half an hour. Drain, wipe dry, sprinkle with pepper, and broil on a b.u.t.tered gridiron, skin side up. Serve with plenty of melted b.u.t.ter.

FRIED SHAD--I

Prepare and clean the fish and cut into suitable pieces for serving.

Roll in seasoned flour and saute in hot fat. Serve with any preferred sauce.