775—Divers Ways of Cooking Fish

The divers ways of cooking fish are all derived from one or another of the following methods:—

(1) Boiling in salted water, which may be applied equally well to large pieces and slices of fish.

(2) Frying, particularly suited to small specimens and thin slices of larger ones.

(3) Cooking in butter, otherwise “à la Meunière,” best suited to the same pieces as No. 2, The Preparation of Clarified Consommé for Clear Soups.

(4) Poaching, with short moistening, especially suited to fillets or small specimens.

(5) Braising, used particularly for large pieces.

(6) Grilling, for small specimens and collops.

(7) Cooking au No. 268, Gratins, same as grilling.