Chapter XIV · Fish · No. 991
991—Cabillaud Grillé
Cut the fish into slices one inch or two inches thick. Season these slices; dredge them; sprinkle them copiously with melted butter, and set them to grill, remembering to baste them frequently the while with melted butter.
Serve them on a hot dish; garnish them with slices of lemon, and surround with bunches of parsley.
Send a Maître-d’Hôtel or Anchovy butter, or a grilled-fish sauce to the table with the dish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 991, p. 336. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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