Cutlets of Cod, Halibut or Salmon à la Reine
Prepare the fish as in the last receipt until after frying it, when have ready the following sauce:
1 cup strong brown gravy—beef or veal.
1 teaspoonful anchovy sauce or mushroom catsup.
Pepper, salt, a pinch of parsley and a very little minced onion.
1 glass brown sherry and juice of half a lemon.
Thicken with browned flour.
Lay the fried cutlets evenly in a broad saucepan with a top, cover with the gravy and heat slowly all through, but do not let them boil. Take up the cutlets with care, and arrange upon a chafing-dish. Pour the gravy over them.
These are very nice, and well worth the additional trouble it may cost to prepare the sauce.