Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 166

Pick cold shad into bits, removing skin and bones. Put two tablespoonfuls of butter into a frying-pan and fry a sliced onion in this. Remove the onion, stir in a tablespoonful of browned flour, and, when this is blended with the butter, pour upon it slowly a cup of clear beef-stock. Stir to a smooth sauce, season with pepper and salt, a very little kitchen bouquet, and a half-cup of tomato liquor. When smooth and as thick as cream, add the fish, stir and toss for a moment and remove from the fire. Turn into scallop shells, sprinkle with crumbs and bake, covered, for twenty minutes; then uncover and brown.