Herring Roes and Oysters. — Cut some pieces of bread three
inches long, one inch wide, and half an inch deep ; hollow out
the centre and fry quite crisp. Fill with soft bloater roes
with three oysters on each, which must be sauted in butter
for a couple of minutes ; add a squeeze of lemon, a sprink-
ling of cayen✪ Herring Roes and Oystersne, and serve very hot.
Herrings a la Yarmouth ; Harengs a la Yarmouth. — Clean
and wipe four fresh herrings ; cut off their heads and tails.
FISH
109
but do not wash them. Make three incisions slantwise on
either side of each fish ; rub them all over with a mixture
of mustard mixed in tarragon vinegar, a clove of garlic
scraped fine, and a teaspoonful of chopped parsley. Place
the fish in a china baking-dish with two ounces of butter
broken over them, and a glass of claret✪ Herrings a la Yarmouth, and set in the
oven for ten minutes ; turn the fish, baste them with
their own liquor, and sprinkle over a handful of bread-
crumbs, and replace in oven for ten minutes, and serve.
Lobster Baskets ; Corbeilles d'homard. — Take some hard-
boiled eggs and cut them into halves longways ; take out
the yolks and pound them in a mortar with the flesh of a
hen lobster ; when well mixed fill the eggs with the mix-
ture. Take some of the feelers and put them across to
look like a basket handle. Garnish with small salad and
aspic✪ Lobster Baskets. Oysters can be dressed the same way, substituting
parsley stalks for the lobster feelers.
Lobster en Beignets. — Divide a lobster into as nice pieces
as possible, and dip each into good frying batter ; adding to
it a little cayenne pepper, and a few drops of essence of
anchovies✪ Lobster en Beignets. Fry quickly and serve very hot.
Lobster Nests; Nids d'homard {Mrs. M7Zer).— Make
some puff paste with six ounces of flour and six ounces of
butter ; line some nest moulds with this, filling them with
rice and baking them a light golden colour. When cooked
remove the rice, brush the tops of the nests over with white
of egg, and sprinkle with chopped parsley. Pound some
lobster in a mortar with a little butter, pepper, salt, and
lobster coral ; and shape this mixture into little eggs. Chop
up fine a little more lobster, and stir over the fire in some
good white sauce✪ Lobster Nests till quite hot ; half fill the little nests with
this sauce, and lay in the lobster eggs, allowing five or six
to each nest. Serve very hot.
Lobster Souffle ; Souffle d'homard. — Put an ounce of
butter into a stewpan, with two ounces of Vienna flour ; mix
well, and add gradually a gill of milk ; stir until perfectly
smooth and thick, when remove from the fire and season
with pepper, nutmeg, and salt. Take half a pound of
cooked whiting, pass it through a sieve, and add this to
the sauce. Pound well in a mortar, and add the yolks of
110 THE housewife's EEFEHEil
three eggs, one at a time ; then six oysters which have
been blanched and cut into halves or quai-ters ; and next
stir in a gill of whipped cream✪ Lobster Souffle, and the whites of the eggs
whisked to a stiff froth. Pour the mixture in a well-
buttered mould ; cover with paper, and steam for thirty-five
minutes. Serve with white sauce or cucumber sauce
round it.
Page 75 · 6 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Herring Roes and Oysters. — Cut some pieces of bread three inches long, one inch wide, and half an inch deep ; hollow out the centre and fry quite crisp. Fill with soft bloater roes with three oysters on each, which must be sauted in butter for a couple of minutes ; add a squeeze of lemon, a sprinkling of cayenne, and serve very hot.
Herrings a la Yarmouth ; Harengs a la Yarmouth. — Clean and wipe four fresh herrings ; cut off their heads and tails.
but do not wash them. Make three incisions slantwise on either side of each fish ; rub them all over with a mixture of mustard mixed in tarragon vinegar, a clove of garlic scraped fine, and a teaspoonful of chopped parsley. Place the fish in a china baking-dish with two ounces of butter broken over them, and a glass of claret, and set in the oven for ten minutes ; turn the fish, baste them with their own liquor, and sprinkle over a handful of breadcrumbs, and replace in oven for ten minutes, and serve.
Lobster Baskets ; Corbeilles d'homard. — Take some hardboiled eggs and cut them into halves longways ; take out the yolks and pound them in a mortar with the flesh of a hen lobster ; when well mixed fill the eggs with the mixture. Take some of the feelers and put them across to look like a basket handle. Garnish with small salad and aspic. Oysters can be dressed the same way, substituting parsley stalks for the lobster feelers.
Lobster en Beignets. — Divide a lobster into as nice pieces as possible, and dip each into good frying batter ; adding to it a little cayenne pepper, and a few drops of essence of anchovies. Fry quickly and serve very hot.
Lobster Nests; Nids d'homard {Mrs. M7Zer).— Make some puff paste with six ounces of flour and six ounces of butter ; line some nest moulds with this, filling them with rice and baking them a light golden colour. When cooked remove the rice, brush the tops of the nests over with white of egg, and sprinkle with chopped parsley. Pound some lobster in a mortar with a little butter, pepper, salt, and lobster coral ; and shape this mixture into little eggs. Chop up fine a little more lobster, and stir over the fire in some good white sauce till quite hot ; half fill the little nests with this sauce, and lay in the lobster eggs, allowing five or six to each nest. Serve very hot.
Lobster Souffle ; Souffle d'homard. — Put an ounce of butter into a stewpan, with two ounces of Vienna flour ; mix well, and add gradually a gill of milk ; stir until perfectly smooth and thick, when remove from the fire and season with pepper, nutmeg, and salt. Take half a pound of cooked whiting, pass it through a sieve, and add this to the sauce. Pound well in a mortar, and add the yolks of
110 THE HOUSEWIFE'S REFEREE
three eggs, one at a time ; then six oysters which have been blanched and cut into halves or quarters ; and next stir in a gill of whipped cream, and the whites of the eggs whisked to a stiff froth. Pour the mixture in a wellbuttered mould ; cover with paper, and steam for thirty-five minutes. Serve with white sauce or cucumber sauce round it.
Records on this page
Herring Roes and OystersHerrings a la YarmouthLobster BasketsLobster en BeignetsLobster NestsLobster Souffle