Home cookery

Cut out some rounds of puff paste with a fluted cutter a quarter of an inch thick ; remove the centres of half of them with a cutter two sizes smaller. Wet the edges of the rounds of paste and lay on the rings of paste and bake in a quick oven. When done, fill the cases with the fish mixture. Ornament the cases with white of egg beaten very stiffly, and chopped parsley and coral ; this must be done before putting in the fish mixture, and the cases must be set in a cool oven to set the egg. Serve hot on a dish paper for a savoury, or fish entree. Fish Mixture. Make a sauce in the usual way ; when cooked, add the lobster and whiting cut into dice. The shrimps (picked) ; the oysters (bearded) ; and the anchovies (boned and cut into small fillets). Make hot again and fill in the cases. Oyster Patties. Prepare some patty cases as follows : — Roll out some puff pastry (p. 116) one third of an inch thick. Take a cutter two inches in diameter, dip it into hot water, and cut out some rounds of pastry. Mark the top with a cutter two sizes smaller. Bake the cases in a quick oven. When done remove the top and take out the soft inside carefully. Fill it with an oyster mixture as below. Put on the tops again. Dish on a folded napkin and serve hot. Oyster Mixture. Oysters 20. Oyster liquor and milk ^ pint. Cream ^ gill. Flour ozs. Butter 1 1 ozs. Cayenne. Lemon juice few drops. Prepare as for oyster sauce (p. 161). Petites Timbales de Poisson. Cold fish 9 or 10 oz. Butter I oz. Flour I oz. Milk I gill. Cream i tablespoonful. Eggs 2. Anchovies 2 or 3. Or Anchovy sauce i tablespoonful. A squeeze of lemon juice. Cayenne. Salt to taste. Chop the fish finely, removing the skin and bones. Put the butter, flour, and milk into a saucepan, stir all over the fire until it boils ; add the cream and boil for five minutes. Add this panada to the chopped fish, mixing in the anchovies (previously boned and chopped), season to taste, and stir in the eggs well beaten. Ornament the bottoms of small buttered darioles with truffles or parsley ; put in the fish mixtures, and steam them for about twenty minutes, or until firm. Turn them out, and serve with anchovy, Maitre d'Hotel, or any nice sauce. This dish can be served as a fish entree. Quenelles d'Homard. Lobster 6 oz. Panada 4^^ oz. Cream 2 tablespoonfuls. Eggs 2. Cayenne. Salt to taste. 6o Chop the lobster very finely, pound well together the panada and lobster, mixing in the eggs singly, add the cream, and season to taste. Pass the mixture through a wire sieve. Have ready some small quenelle moulds well buttered, fill them with the lobster mixture, using a forcing bag and plain pipe. Steam them for fifteen minutes, dish them on a potato border straight down the centre of the dish. Pour round them an anchovy sauce. Panada. Melt one ounce of butter in a stewpan, stir in two ounces of flour, add one gill of milk, boil well ; then use. Lobster Eggs a la Guildhall. Take six or seven small fresh eggs (hard boiled), remove the shells, cut them in halves ; remove the yolks, fill up the space (until it resembles the original shape of the egg) with the lobster mixture, as below. Dip each one into egg and bread crumbs twice ; fry in hot fat a pretty golden colour. Dish in a circle ; garnish with fried parsley.