High-class cookery recipes

Mix the oil, lemon-juice and chopped parsley together ; cut the salmon into slices about the eighth of an inch thick, and lay them for about ten minutes in the oil mixture; put them on a greased tin, cover over with buttered paper, and put them in the oven for about five minutes just to get hot through. Serve plain, or, with a little maitre d'hotel butter spread over each slice of salmon. Souffle de Merluche Fumée Ingredients, A dried Haddock. One ounce of Butter. Three Eggs. Pepper, Salt, Nutmeg. One gill of Cream. HIGH-CLASS COOKERY. Scald and bake the haddock, take half a pound of the meat free from skin and bones, pound it in a mortar with one ounce of butter, rub this through a hair-sieve, then put it into a basin, add the yolks of eggs one by one and mix well, stir in the cream whipped, a little pepper, salt, and grated nutmeg. Whip the whites of eggs to a stiff froth and stir in very lightly. Pour this mixture into a Ramequin case and bake about ten minutes. Serve very hot. Timbales of Haddock à la Génoise. Ingredients. Half a pound of Haddock (Dried Haddock). One gill of white Sauce. Half an ounce of Gelatine. One gill of whipped Cream. Salt, Cayenne, and Lemon-juice. Half a pint of Aspic Jelly for decoration. Cook the haddock in the oven on a greased baking- sheet covered with a greased paper, then take the fish off the bone and chop it very small. Melt the gelatine, and stir it into the cream and the white sauce, stir in the fish, add salt, cayenne, lemon-juice, and a few drops of tarragon vinegar. Decorate the bottoms of the timbale moulds with coral, and hard-boiled yolk of egg rubbed through a sieve, set in a little jelly, and when set, put in some of the haddock mixture, fill up carefully SAVORIES. with more liquid aspic jelly and set. When set, turn out, and serve with chopped jelly round. Tomates Farcies au Gratin. Ingredients. Six Tomatoes (aU of one size). Six Mushrooms (chopped fine). Two Shalots „ One Onion „ Two ounces of lean Ham „ (cooked). One teaspoonful of Parsley „ One ounce of Butter. A little Nutmeg. One tablespoonful of Brown Sauce. Browned Bread-crumbs. One teaspoonful of Parmesan Cheese. Pepper and Salt, One Tablespoonful of Bread Crumbs. Cut the centre from the tomatoes, and, without breaking them, squeeze the juice or water out ; season each one with a little pepper and salt. Put all the chopped ingredients into a saute-pan, and stir over the fire, with the butter, until they are cooked, but not burnt ; then add the brown sauce, the bread crumbs, the nutmeg, and a little seasoning. Fill each tomato with the mixture, and sprinkle over each a little browned crumbs, in which has been mixed the Parmesan cheese. About ten minutes in a moderate oven will suffice to cook them ; they should be quite tender, but not broken. Cassolettes de Saumon. Ingredients. Quarter of a pound of Pastry. Quarter of a pound of Kippered Salmon. Two tablespoonfuls of Chutney. French and English Mustard. Half a pint of Aspic Jelly.