High-class cookery recipes

Oyster Souffle. Ingredients, Two Whitings (half a pound of Fish). Twelve Oysters. Three Eggs. Two ounces of Flour. One gill of Oyster Liquor. One ounce of Butter. One gill of Cream. Blanch and beard the oysters and cut each one in four pieces. Put the butter and flour into a stewpan and mix them well together over the fire, add the one gill of oyster liquor and stir till it thickens and the flour is cooked. When cooked, put this panada and the meat of whitings into a mortar, and pound them well together, adding the three eggs, one at a time, also a little salt and cayenne pepper. Pass this mixture through a hair-sieve ; stir the oysters and the whipped cream lightly in. Well butter your mould, pour in the mixture, cover it with buttered paper, and steam it gently for half an hour. Sauce for Oyster Souffle. Ingredients, Bones of the Whitings. Beards of the Oysters. One ounce of Flour. One ounce of Butter. Half a gill of Cream. To make half a pint of stock, boil down the beards of the oysters and whitings' bones in one pint of water. Melt the flour and butter together, stir in the half pint of stock, and let it boil six minutes ; then add the cream, a few drops of lemonjuice, and a little cayenne. Pour this round the souffle. Petits Souffles de Homard. Ingredients, One Hen Lobster. Three tablespoonfuls of good Mayonnaise Sauce. Half a pint of Aspic JeUy. One gill of Tomato Sauce. Cut up the meat of the lobster into neat pieces. Take some Ramequin cases and prepare as for a souffle, with bands of writing-paper about three inches above the case. Put the Mayonnaise sauce, the tomato sauce, and aspic jelly into a basin, and whisk till it begins to look white; stir in the pieces of lobster, add a little tarragon and chervil ; then fill the Ramequin cases. When set, take off the papers carefully. Garnish with coral sprinkled on the top, and serve. Scollops of Turbot. Ingredients, One pound of Cold Turbot. • Half a pint of White Sauce. One teaspoonful of Anchovy Sauce. Cayenne and Salt. Browned Bread-crumbs. One ounce of Butter. Dressed Fish. Take one pound of cold turbot, salmon, or any cold fish, break it into small pieces^ put in a stewpan with a little salt and pepper, and the white sauce, to which may be added one tablespoonful of cream, also the anchovy sauce, and cayenne. Butter some scollop shells, and sprinkle over them a few brown crumbs ; fill in with the mixture ; again sprinkle them with brown crumbs, and put them in the oven to get hot through. Serve on a napkin in the shells. Slice of Salmon Baked. Ingredients, Two tablespoonfuls of Salad Oil. One teaspoonful of chopped Parsley. One Gherkin chopped fine. One Shalot chopped fine. One Anchovy chopped fine. Half a teaspoonful of Cayenne Sauce. Mix these all together and rub over both sides of a slice of salmon. Wrap the salmon in buttered paper and bake about half an hour. Serve in the paper. Sole a la Maitre d'HoteL Ingredients, One Sole, filleted. One ounce of Butter. Three quarters of an ounce of Flour. Half a pint of Milk and Water. Lemon-juice. Salt and Pepper. One teaspoonful of chopped Parsley. Half a gill of Cream.