(1229). Porgies A La Manhattan (Porgies A La Manhattan)

Cut the fish into quarter of a pound slices and boil them in a court-bouillon, moistened with white wine (No. 39); drain and remove the skin carefully, then dress on the center of a hot dish. Dip two ounces of cracker-dust and as much bread-crumbs into a little milk; press out all the liquid and put this paste into a saucepan with fish stock (No. 417) and a little milk, in order to have the sauce not too thick; season with salt, nutmeg and pepper, and rub through a sieve, then finish with fresh butter just when prepared to serve. Shell some fresh green corn by splitting the grains through the center, and pressing on them with the back of a knife to extract all the inside part, chop this up finely, and add to it the sauce, also some hashed lobster coral and chopped parsley; pour the whole over the fish.

(1230). Porgies, Paupiettes Hindostan (Paupiettes De Porgies A, L'Indostan)

Remove the fillets and skin from the fish; pare to the size of one and three-quarters inches to four inches, and season with salt, nutmeg and pepper; then coat the flesh side with, a thin layer of fish quenelle forcemeat (No. 90), to which has been added cooked fine herbs ( No. 385). Roll them up into cork-shaped pieces and set them in buttered tin cylinders; lay these in a sautoir, moisten with mirepoix stock (No. 419), sprinkle over with butter, and set them in the oven for a few moments simply to stiffen the fish; remove, unmold, dip in egg, and roll in white bread-crumbs, then run an iron skewer through, and dip each one in melted butter, and broil them for fifteen to twenty minutes over a very low fire. Dress them on a stand made with rice and saffron, surround with sliced lemon, each slice being cut across in two, and serve separately an espagnole sauce (No. 414), mixed with curry and buttered with cayenne butter (No. 571).

(1231). Porgies With Chablis Wine (Porgies Au Vin De Chablis)

Prepare enough court bouillon (No. 39) with white Chablis wine to cover the fish; range some well cleansed fish on the grate of a fish kettle, boil the court bouillon in the kettle, and replace the grate containing the fish into the boiling liquid. Give a few boils, then remove to the side of the range, keeping the kettle covered for a few minutes; when the fish is cooked, drain it off and dress it on a napkin laid over along dish; surround it with sprigs of parsley. Drain the broth, skim off the fat, reduce, and thicken it with small pieces of kneaded butter ( No. 579); boil it once or twice, then remove, and finish with a few pats of fresh butter, chopped parsley, and lemon juice.