Joe Tildens Recipes for Epicures | Page 5

a little
flour rubbed into it. Allow it to boil once and pour over the fish.
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Flounders a la Magouze
Place several fish into a baking pan with a glass of white wine, salt,
pepper, and an ounce of butter. While they are cooking break three
eggs into half a pint of cream, and beat until it is light. When the fish is
done remove them from the pan and stir the eggs and cream into the
gravy. Simmer for two minutes, and pour over the fish, serving at once.
* * * * *

Salmon a la Melville
Put slices of salmon into a baking pan with a little white wine and
water. Sprinkle with salt and bits of butter. Place in the oven and bake
for fifteen minutes.
For a sauce, blanch some very finely chopped young onions. Put them
in a saucepan with a wine glass of white wine, salt, cayenne, a cup of
picked shrimps, a lemon cut in thin slices, and a tablespoonful of
Worcestershire sauce. Then add a piece of butter the size of a walnut,
rolled in a very little flour. Remove from the fire and stir in the yolks of
two eggs. Pour the sauce over the fish and serve.
* * * * *
Stewed Haddock
Lay pieces of fish in a pan with the skin side up. Sprinkle with salt and
cayenne, and cover tightly, allowing the fish to stew in its juice for
twenty minutes. Then add a quarter of a pound of butter rolled in flour,
and a quarter of a glass of wine. Stir the liquor and simmer for a few
moments, when it is ready to serve. No water should be used.
* * * * *
Bacalas a la Viscaina
Soak half a salt codfish over night. Put in a saucepan one-half cup of
olive oil, and two large onions cut in bits. When browned add two large
tomatoes cut up. Stew slowly fifteen minutes, adding a little black
pepper. Put in the fish picked to pieces and cook slowly half an hour.
Serve on a platter, with some fried whole green peppers on top.
* * * * *
Baked Sardines
Remove the skins from large boned sardines and heat in the oven on
strips of toast. Make a sauce as follows: Pour the oil from the sardines
into a saucepan and heat it well. Then stir in an ounce of flour, adding a
small cup of hot water. Season this with a teaspoonful of
Worcestershire sauce, salt and paprika. Beat the yolk of an egg with a
teaspoonful of vinegar and one of mustard. Stir this into the sauce after
it is removed from the fire. Pour over the sardines and serve.
* * * * *
Sardines with Cheese
Drain the sardines and lay them on strips of toast or crisply fried bread.
Cover thickly with Parmesan cheese and bake in a hot oven until light

brown in color. Remove and sprinkle with chopped parsley and pour
over all plenty of lemon juice. Serve very hot.
* * * * *
Scalloped Fish Roe
Boil three large roes in water with, a very little vinegar for ten minutes.
Remove from the fire and plunge into cold water, wipe the roe dry and
break into bits without crushing. Have ready the yolks of three
hard-boiled eggs. Mash them into a cup of drawn butter with salt,
pepper, chopped parsley, a teaspoonful of anchovy paste, the juice of
half a lemon and a cup of bread crumbs. Mix very lightly with the
broken fish roe. Place in a baking dish, cover with bread crumbs and
bits of butter, and brown in the oven.
* * * * *
Kedgeree
Boil two tablespoonfuls of rice and drain it as dry as possible. Have
ready a cupful of cooked fish of any sort broken into pieces. Mix it
thoroughly with the rice and heat over the fire; season with salt and
pepper. Beat an egg lightly and stir into it. Serve at once.
* * * * *
Bouillabaise
The fish used for bouillabaise may be any kind of firm white fish, and
for the following recipe, about two pounds are required. Heat in a soup
kettle four tablespoonfuls of olive oil and fry in it two large onions
sliced, and two cloves of garlic. Add the fish cut into bits and just cover
the mixture with warm water. Then add salt, pepper, half of a bay leaf,
two large tomatoes, peeled and chopped, the juice of half a lemon and
one cup of white wine. Cook over a brisk fire twelve minutes, or until
the liquor is reduced one-third. Add one tablespoonful chopped parsley
and a pinch of saffron. Cook two minutes.