Note 62-60 — INDEX
Reading edition
No. 62. Fish a la Maitre d’ Hotel.—Take four pounds of fresh cod, or other white-meated fish, and put into boiling salted water and boil for twenty-five minutes, take it up and let it drain, then remove to a hot platter, garnish with parsley and serve with a Maitre d’ Hotel sauce (No. 33,) dished separately in tureen.