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 buttered 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 Fricassee.
_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.
Garnish it with rings cut from the hard-boiled eggs.
Sprinkle over the top of the cod the yolks rubbed through a wire sieve or strainer.
Cod Sounds Boiled.
_Ingredients_--Some cod sounds; milk; water.
Bechamel sauce.
Pepper and salt.
_Method._--Soak the sounds in water for about six hours.
Then boil them in milk and water for half an hour or more until quite tender.
Cut them in pieces about two inches square, and make them hot in some _Bechamel_ sauce.
Pile them on a dish in the form of a pyramid, with slices of hard-boiled egg, cut lemon, and parsley.
Marinaded Cod Sounds.
_Ingredients_--Cod sounds.
Milk.
Water.
Oil.
Vinegar.
Shalot.
Parsley.
Pepper and salt.
Butter.
_Method._--Soak the cod sounds in water for about six hours, and then boil them in milk and water until tender.
Cut them in pieces an inch and a half square.
Mix together equal quantities of oil and vinegar, and add to them a shalot and some parsley, very finely chopped; pepper, and salt.
Steep the sounds in the _marinade_.
Just before serving, dip each one in _Kromesky_ batter, and fry in hot fat (_see_ French Frying).
Dish in a circle, and pour over them some piquant sauce.
Decorate with truffle and coral.