No. 283 Cabillaud à la Hollandaise.
Boil the fish, dress it without a napkin, pour a sauce Hollandaise (No. 66) over, and sprinkle some chopped parsley upon it.
No. 284 Salt Fish.
Choose the fish with a black skin, and be particular in soaking it well; to boil, put it in a fish-kettle with plenty of cold water, place it over the fire, and the moment it boils take it off, put the cover on the kettle and let it simmer a few minutes, but if it boils the fish would be hard and thready, when done dish it on a napkin, garnish with plain boiled parsnips and parsley, and serve egg sauce (No. 76) in a boat.