COOKING HINTS

Auckland Star, Volume LIX, Issue 165, 14 July 1928, Page 4 (Supplement)

COOKING HINTS

FISH AS COOKED IN FRAjfjlgH (By an Englishwoman fat Friday is the day that is eomeemtat to the eating fish all over 'Ifiaack4% : when Catholics "and , non -Catholics - ' taira of brain-etknulating food for" luncheon and dinner. - : ~ Those. who believe, and these - scoff, bend to the national <nißtom.'-isll|P the Central Market is piled witfcfi|l§§ proceeds of the previous nigjbCs - which has arrived at an early h«|j|jl|fß| preparation for the diyV Every description of fish is" ""net"wfflS the stalls, behind which the woman stands with hands on lups,-aeiißl| cording to . the recognised fashion. HafE' din is unrelatable as you pasa thrmgfc the narrow passage where every —4b woman cries her wares, from the est limpet to the most expensive oyster from the humble sprat to tha acute. I cratic sole. The French, who are past masten k/f the culinary , art, have devoted tkdr - energies to the discovery of the appetising and varied ways of ,5 - fish of all descriptions. In RrighgygSP invariably boil or fry with the of eels, that are, what is called, atevel. ; But a "matelotte d'anguille a la r'n ;ij is a dish to set before a king. 'Ct?The word cream has a as a rule on English synonymous with extravagance and cessive expense, but sixpennywortfc ffcream, however small the dairywoman supplies, turns a bowb - dish into delicious fare. Add it plain white sauce, called rfciiwf* here, and recognise the merits | and i;he pleasure your lord will in the unexpected treat. Fried mackerel, sole, pbuee *at I whiting are never sent to table their accompanying slices of ± jg§ hot fried fish without a snnonadfaf lemon would be to a Frenchman 13B» a< , woman not fully dressed. tillrai Boiled fish is never seen In its friafc I tive state. It has always a nnnro Mflk" ing it, be it the common butter or the royal Bearaaise. V-, uninitiated the Bearnaise sauce is as H Place the yolks of three eggs sal t lump of butter in a saucepan: saucepan into another containing II ing water. Turn the butter eggr with a wooden spoon until they add as much gravy or stock, pepper, and the juice of hatf a leMlk just before serving. The sauce nort not boil, or it would turn. An excellent curry that is a mat favourite with gourmets is made ta serve with remains of fi«hvariety from the usual "MayoaaaiMT that many cooks make to accoaqiaaj cold fish.

This curry is prepared with a tin of tomato sauce, that all gnwi supply, and it is added to a daoa onions chopped fine, salt and pepper, a little butter, and a spoonful of cgajfSfß powder. These ingredients are eosU "in a saucepan, and when ready the mains of fish are poured therein. Boiki rice surrounds curried finti, whiek has now a deep red tint, placed m tka centre of a round dish. The fie#"%S§| washed and dried, and thrown into %nt- - ter in a 1 frying-pan on the fire,; gradually water is added until the rift is cooked. \

Mackerel is the fish the Brittany folk know how to prepare to the best advantage, as it is s caught in numbers ea their coast. Boil the mackerel in saltei water. When cooked (twenty-five aa<. utes) open it and remove the large boM an -r, head, place it in a dish. cow uuo luiiu^in^ A lump of butter in a pan <m the fiflt ; 'y bat melts and becomes quite ittle chopped parsley added, .and ft 1~ * lash of vinegar. This sauce is thrown over ft* Safc-V"-n acker el; boiled potatoes surround - ish. 10? M Mackerel is also opened and erfM, moistened with fresh butter, and JD a bed of sorrel. The combination ti excellent, as this vegetable blends wtA with the oily nature of the .g^gg|