Allied cookery

Brush the inside of the cases with clarified butter. Heat i oz. of butter in a small stewpan, put in the mushrooms, shallot, and parsley, fry lightly, then drain off the butter into a saute pan. Add the brown sauce, lemon-juice, and anchovy essence to the mushrooms, etc., season to taste, and when hot pour a small teaspoonful into each paper case. Re-heat the butter in the saute pan, toss the roes gently over the fire until lightly browned, then place one in each case, and cover them with the remainder of the sauce. Add a thin layer of bread-crumbs, on the top place 2 or 3 morsels of butter, and bake in a quick oven for 6 or 7 minutes. Serve as hot as possible. 30 Allied CooKery CREAMED FISH ®ne and a half cups of flaked halibut, or any cold boiled fish. 2 cups milk, % cup butter, i tablespoon of flour, bit of bayleaf, dash of mace, sprig of parsley, i small onion, yi cup of buttered bread-crumbs, salt, pepper, i tablespoon of sherry. Scald the milk with the onion, bay-leaf, mace, and parsley; remove the seasonings, melt the butter, add the flour, salt, pepper, and gradually the milk. Put the fish in a deep buttered dish (or in individual dishes). Pour over it the sauce and cover with the buttered crumbs. Just before taking from the oven make an opening in the crust of crumbs and put in a tablespoon of sherry. MOUSSELINE OF FISH ®ne lb. of raw halibut chopped very finely (any firm white fish can be used) . Mix the whites of 4 eggs beaten stiff, i cup of bread-crumbs, very fine, i cup of cream, ^ lb. of almonds cut in fine strips, a pinch of mace, a little bit of onion juice or, if preferred, % teaspoonful of lemon-juice, salt and pepper. Steam in a mould or bake in a pan of water or in individual moulds for three-quarters of an hour. Serve with a rich cream, or mushroom, or lobster sauce. Allied CooKery 31 This is good cold in summer with a cucumber sauce or Hght mayonnaise. HADDOCK MOBILE Bone a good sized haddock and cut in pieces 4 inches square, place them side by side in a deep buttered pan, add salt and pepper; arrange i lb. of tomatoes, cut in thick slices, on the pieces of fish, cover with a thick layer of biscuit crumbs, put good sized lumps of butter at frequent intervals on the crumbs, baste it often with >^ of a cup of butter in a cup of water. Serve with a thin tomato sauce. KEDGAREE put I oz. of butter in a stew-pan; when melted, add 4 oz. of boiled rice (cold), stir for a minute, then add 8 or 10 oz. of cooked white fish which should be flaked and free from bones, then add any kind of fish sauce with the cut-up whites of 2 eggs hard boiled, and when quite hot, pile on a hot dish and sprinkle over it the 2 yolks of the eggs which have been passed through a sieve. This is a good breakfast dish. PICKLED SALMON Salmon, >^ oz. of whole pepper, ^ oz. of whole allspice, i teaspoonful of salt, 2 bay -leaves, equal 32 Allied CooKery quantities of vinegar and the liquor in which the fish was boiled. After the fish comes from table and the bones have been removed, lay it in a deep dish. Boil the liquor and vinegar with the other ingredients for 10 minutes, let them stand to get cold, then pour them over the salmon, and in 12 hours it will be ready for use. Meats and Entrees RUSSIAN PIROG KULBAK