Part 39 (1/2)

Pepper and salt.

Some Italian sauce.

_Method._--Divide the cod into neat cutlets.

Place them on a greased baking-sheet.

Sprinkle over them a few drops of lemon juice, pepper, and salt, and cover them with b.u.t.tered paper.

Bake them in a moderate oven from ten to twelve minutes.

Dish them in a circle, and pour over them some Italian sauce (_see_ Sauces).

Garnish with coral and truffle.

Cutlets of Cod a la Genoise.

Cook some cod cutlets as in preceding recipe, and serve with Genoise sauce (_see_ Sauces). Garnish with coral and truffle.

Cod with Tomatoes.

_Ingredients_--1 lb. of cod cutlets.

5 or 6 tomatoes.

1 tablespoonful of vinegar.

Cayenne pepper and salt.

_Method._--Rub the tomatoes through a hair sieve.

Then put the _puree_ thus obtained into a saucepan, and lay the pieces of cod in it. There should be enough tomato _puree_ to cover the cod.

Simmer gently until the cod is tender.

Add the vinegar and seasoning, dish in a circle, and pour the tomato over.

Cod Frica.s.see.

_Ingredients_--Some boiled cod, either hot or cold.

Plain white sauce (_see_ Sauces).

2 hard-boiled eggs.

_Method._--Break the fish into flakes.

Make the sauce quite hot.

Put the fish into it, and warm it through.

There should be just enough sauce to moisten the cod.

Heap it in a pyramid shape on a hot dish.