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Maquereau à la Normande.
1. Clean the fish and wipe dry. 2. Split open the back. 3. Take out the bone, cut off the head and tail.
4. Butter a flat tin. 5. Lay the fish on the tin with the skin side downwards. 6. Mix half a teacupful of
bread crumbs with some chopped parsley and thyme, pepper and salt. 7. Chop one eschalot finely, and add to the bread
crumbs, &c. 8. Sprinkle the mixture thickly over the fish. 9. Cut up one ounce of butter into small pieces,
and lay on the bread crumbs. 10. Put in a hot oven for fifteen minutes. 11. Serve with melted butter with a little
vinegar stirred in and slightly browned with caramel.
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