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.