High-class cookery recipes

Cut up the eels into pieces between two and three inches long. Cut off the heads and tails and stew them in half a pint of meat stock. Strain out the heads and tails when they are thoroughly cooked, and mix into the stock a little pepper and salt, a tablespoonful of lemon-juice, and two tablespoonfuls of mushroom ketchup. Put the pieces of eel into a pie-dish, pour in this sauce, cover with a good crust, and bake. Filets de Cabillaud a la Normande. Ingredients, Three slices of Cod of moderate thickness. Two glasses of Vin de Grave. Twelve Oysters. Twelve Button Mushrooms. Twelve small Quenelles. Half a pint of White Sauce, Two yolks of Eggs, Put the slices of cod on a greased tin, pour over a glass of the wine, place a greased paper over all, and bake in a slow oven for about fifteen minutes. Reduce the rest of the wine in a stewpan, add the white sauce with the yolks of eggs mixed in it, the oysters blanched, the mushrooms and the quenelles, and season to taste. Place the slices of fish on a dish, pour the sauce over them, and place the oysters, mushrooms, and quenelles in groups in the corners of the dish. D Filets de Rougets à l'Italienne. Take your mullets and fillet them, making two fillets only of each mullet. Six mullets make a nice dish. Butter your dish, lay the fillets neatly on, sprinkle over a little salt, lemon-juice, and pepper. Cover them with a buttered paper, and place in a moderate oven till done. Drain any moisture from the dish into the sauce. Serve with Sauce Italienne poured over the mullet. Filets de Soles a la Colbert, Ingredients. Two Soles. Four Ancliovies pounded or a little Anchovy Essence. One Clove Garlic. Half a pint of Melted Butter Sauce. Skin and fillet the soles. Fold them, by placing each fillet round the left thumb and twisting the two ends tightly together. Put them on to a baking sheet, previously buttered. Sprinkle them with a little salt and lemon-juice, cover with buttered paper, and bake in a quick oven for ten minutes. When done, roll the filets of sole in brown bread-crumbs. Dish in a circle, put a round pat of Maitre d'Hotel butter on the top of each, and pour sauce round. Sauce. Bone and pound the anchovies. Add them, with the clove of garlic, to half a pint of good melted butter, prepared with, one ounce of butter, half an ounce of flour, and half a pint of fishstock made from the bones of the soles ; boil for six minutes, and strain before serving. Fish sauce is always better if it is made from fish-stock. Fish Cakes- Ingredients, One pound of cold Fish. Half a pint of thick Brown Sauce. One dessertspoonful of Anchovy Sauce, Six Gherkins. One Egg. Two ounces of Bread-crumbs. Make the brown sauce hot and stir into it the anchovy sauce and the gherkins, chopped finely. Take the stewpan off the fire, and add the fish in small flakes, removing all skin and bone. Turn this on to a plate, and when cold form into little cakes, egg and bread-crumb them, and fry them ; serve with fried parsley. Homard a la St. Stephens. Ingredients. One Lobster. One gin of Salad Oil. Two tablespoonfuls of Sherry. Pepper, Salt, and Cayenne. D 2 A little Chopped Parsley and Garlic. Two tablespoonfuls of Chablis. One ounce of Butter. Lemon-juice.^ Two tablespoonfuls of Espagnole Sauce.