Recipes for high-class cookery

Melt the butter, add the bread-crumbs and the milk, and cook together till thick. Wipe and shred down the fish and pound it with the bread-crumb mixture, egg, and seasonings. Rub through a wire sieve, add the cream, and shape into quenelles. Lay them on a greased frying-pan, pour round them enough boiling water to nearly cover them. Cover with greased paper, and poach gently for fifteen minutes. When firm, drain well on a heated cloth, dish on potato border, and coat with white sauce. Decorate to taste with red pepper. QUENELLES OF FISH. 4 oz. white fish. i oz. butter. I oz. bread-crumbs. ^ gill milk. I an egg. Pepper and salt Squeeze of lemon juice. 1 tablespoonful cream. Potato border. ^ pint white sauce. Red pepper. C 85 ] LOBSTER CUTLETS. 4 oz. cooked lobster. 1 oz. butter. 1 oz. flour. 1 gill fish stock or water. 1 yolk of egg. Cayenne, salt, lemon juice. ^ oz. lobster butter or carmine. 1 beaten egg. Bread-crumbs. Fried parsley. Make a thick sauce with the butter, flour, and stock. Add the lobster, finely chopped, and the other ingredients. Cook over a gentle heat till the mixture binds ; then turn out on to a plate to cool. Form into neat cutlets; coat with egg and bread-crumbs, and fry in deep fat. Dish neatly and garnish with fried parsley. Lobster Butter. See Lobster Bisque, p. 17. Recipe and preparation the same as for Lobster Cutlets, substituting twelve oysters for the lobster and omitting the colouring. OYSTER CUTLETS. [ 86 ] ESCALOPES OF FISH. lb. cooked fish. A few white bread-crumbs. ^ pint thin white sauce. A little melted butter. Pepper, salt, lemon juice. Grease some scallop shells and dust with white crumbs. Put a little sauce in each shell, lay in the fish broken in large fiakes, and season it. Cover with the remainder of the sauce, sprinkle over a few crumbs, and pour a little melted butter on top. Brown quickly in the oven. N.B. — Any cooked shellfish, or raw oysters, may be dressed in this way. FRIED WHITEBAIT. Pick the whitebait and rinse them very quickly in cold water. Shake them on a floured cloth to dry them. Lay them loosely in a frying-basket and cook in hot fat. Plunge into a second pan of very hot fat (temp. 400’’) to crisp them. Drain well, and dish on a napkin. Garnish with lemon and fried parsley. Serve with thin brown bread and butter. [ 87 ] FRIED SMELTS. Prepare and cook in the same way as whitebait. Cut the fish in small pieces and mix all the ingredients together. Roll the pastry into a square, trim, and turn it, and lay the mixture in the centre. Brush the edges with beaten egg and fold the pastry to the centre. Brush with egg, decorate with leaves, and place on a wetted baking-sheet. Bake in a hot oven for forty to forty-five minutes. Notes. — Rough puff pastry may be substituted for flaky. Oysters, prawns, etc., may be added. Cooked fish may be used if liked. RUSSIAN FISH PIE, Flaky Pastry. — 8 oz. flour, etc. Filling. 1 filleted haddock. 1 teaspoonful parsley. 1 hard-boiled egg. A little grated lemon rind. 2 tablespoonfuls white sauce. Pepper and salt. .T! U' Ir ta LEcDS [ 88 3 CURRY OF FISH. 1 lb. fish. ^ oz. butter. 1 teaspoonful chopped onion. 1 „ „ apple. 1 „ curry powder. J oz. rice-flour. ^ pint fish stock, lemon juice. 1 tablespoonful cream.