Fry the onion and apple in the butter;
add the curry powder and flour, and fry with-
out browning. Add the fish stock and season-
ings, and simmer for half an hour. Strain ;
add the fish cut in neat pieces. Simmer until
the fish is cooked. Add the cream and lemon
juice, and serve. Hand boiled rice separately.
DRESSED CRAB.
1 cooked crab.
Take off the claws, break them, and remove
the white meat. Take out the meat from the
shell, and remove the bag near the head.
Chop up the creamy meat from the inside
with the meat from the claws ; season with
salt, cayenne, and lemon juice, and mix to a
soft consistency with mayonnaise or cream.
[ 39 ]
Wash, dry, and rub the shell with a little
salad oil, and fill it with the mixture. Scatter
lightly with brown bread-crumbs✪ Dressed Crab, decorate with
lobster or green butter, and garnish with the
claws.
MAYONNAISE OF FISH.
1 lb. halibut or salmon. | ^ gill mayonnaise sauce.
1 gill aspic jelly.
Decoration. — ^Truffle, cucumber green, or chilli.
Salad for dishing. — Chopped aspic.
Boil the fish carefully, remove the skin and
bones, and press till cold. Lay it on a high
bed of picked salad. Mix the mayonnaise
and the liquid aspic ; season, and leave till
almost setting. Pour it over the fish, decorate
to taste, glaze it with a little cold aspic jelly.
Garnish with chopped aspic, salad, etc.
N.B. — If no aspic is obtainable, use gill
of mayonnaise sauce set with ^ oz. gelatine.
[ *0 ]
SAVOURY LOBSTER CREAM.
J lb. cooked lobster.
1 gill cream,
i „ aspic.
I „ tomato pulp.
1 teaspoonful mayonnaise.
Decoration. — Liquid aspic.
juice.
^ oz. gelatine.
J gill water.
Cayenne, salt, and lemon
Lobster. Truffle, etc.
Line a border mould thinly with aspic, and
decorate with neat claw pieces of lobster,
truffle, etc. Chop and pound the lobster.
Whip the cream lightly, and mix all the
ingredients together, adding the dissolved
gelatine last. Add colouring if required, and
mould when beginning to thicken. Turn out
when set, and decorate with mayonnaise, salad,
lobster feelers, and chopped aspic jelly.
N.B. — Crayfish, prawns, etc., may be sub-
stituted for lobster. This savoury fish cream
may also be moulded in small moulds.
Cut the prawns in neat pieces. Set a little
jelly at the foot of small wet moulds, and
PRAWNS IN ASPIC,
1 dozen shelled prawns.
^ pint aspic jelly.
Decoration. — Truffle and chervil.
[ *1 ]
decorate to taste. Fill the moulds with
alternate layers of prawns and jelly, allowing
each layer to set before putting in another.
Turn out, and decorate with chopped jelly,
crimped cucumber, etc.
N.B. — Shrimps, cooked lobster, or neat
pieces of hard-boiled eggs may be substituted
for prawns.
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FILLETS OF BEEF A LA GODARD.
lb. fillet of beef.
1 teaspoonful chopped
onion.
1 teaspoonful chopped
parsley.
1^ oz. butter.
Veal Moulds.
1 tablespoonful
veal.
A little cream.
minced
Pepper and salt.
Rounds of ham.
Chopped parsley.
Dishing. — Creamy potato.
Sauce. ✪ Fillets of Beef a la Godard
Page 8 · 2 recipe records on this page
Presented as published in 1912. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Fry the onion and apple in the butter;
add the curry powder and flour, and fry with-
out browning. Add the fish stock and season-
ings, and simmer for half an hour. Strain ;
add the fish cut in neat pieces. Simmer until
the fish is cooked. Add the cream and lemon
juice, and serve. Hand boiled rice separately.
DRESSED CRAB.
1 cooked crab.
Take off the claws, break them, and remove
the white meat. Take out the meat from the
shell, and remove the bag near the head.
Chop up the creamy meat from the inside
with the meat from the claws ; season with
salt, cayenne, and lemon juice, and mix to a
soft consistency with mayonnaise or cream.
[ 39 ]
Wash, dry, and rub the shell with a little
salad oil, and fill it with the mixture. Scatter
lightly with brown bread-crumbs, decorate with
lobster or green butter, and garnish with the
claws.
MAYONNAISE OF FISH.
1 lb. halibut or salmon. | ^ gill mayonnaise sauce.
1 gill aspic jelly.
Decoration. — ^Truffle, cucumber green, or chilli.
Salad for dishing. — Chopped aspic.
Boil the fish carefully, remove the skin and
bones, and press till cold. Lay it on a high
bed of picked salad. Mix the mayonnaise
and the liquid aspic ; season, and leave till
almost setting. Pour it over the fish, decorate
to taste, glaze it with a little cold aspic jelly.
Garnish with chopped aspic, salad, etc.
N.B. — If no aspic is obtainable, use gill
of mayonnaise sauce set with ^ oz. gelatine.
[ *0 ]
SAVOURY LOBSTER CREAM.
J lb. cooked lobster.
1 gill cream,
i „ aspic.
I „ tomato pulp.
1 teaspoonful mayonnaise.
Decoration. — Liquid aspic.
juice.
^ oz. gelatine.
J gill water.
Cayenne, salt, and lemon
Lobster. Truffle, etc.
Line a border mould thinly with aspic, and
decorate with neat claw pieces of lobster,
truffle, etc. Chop and pound the lobster.
Whip the cream lightly, and mix all the
ingredients together, adding the dissolved
gelatine last. Add colouring if required, and
mould when beginning to thicken. Turn out
when set, and decorate with mayonnaise, salad,
lobster feelers, and chopped aspic jelly.
N.B. — Crayfish, prawns, etc., may be sub-
stituted for lobster. This savoury fish cream
may also be moulded in small moulds.
Cut the prawns in neat pieces. Set a little
jelly at the foot of small wet moulds, and
PRAWNS IN ASPIC,
1 dozen shelled prawns.
^ pint aspic jelly.
Decoration. — Truffle and chervil.
[ *1 ]
decorate to taste. Fill the moulds with
alternate layers of prawns and jelly, allowing
each layer to set before putting in another.
Turn out, and decorate with chopped jelly,
crimped cucumber, etc.
N.B. — Shrimps, cooked lobster, or neat
pieces of hard-boiled eggs may be substituted
for prawns.
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[ « ]
FILLETS OF BEEF A LA GODARD.
lb. fillet of beef.
1 teaspoonful chopped
onion.
1 teaspoonful chopped
parsley.
1^ oz. butter.
Veal Moulds.
1 tablespoonful
veal.
A little cream.
minced
Pepper and salt.
Rounds of ham.
Chopped parsley.
Dishing. — Creamy potato.
Sauce.