Chiv)y of celery, parsley, herbs, and seasoning. saiice. When the time comes for preparing the fish, lay it in a shallow pan just large enough to hold it, cover it with the fish broth, adding a gill of chablis, sauterne, graves, or hock. This “ court bouillon ” should be put into the vessel first and brought to the boil, when the fish should be lowered into it. Two minutes at the high temperature having been allowed, check the heat under the vessel to simmering point, and in twelve minutes (or a little more, according to size) the fish will be ready. Serve well drained on a hot silver dish garnished with a chain of new potatoes, accompanied with this sauce : — Having a roux made of half an ounce of butter and half an ounce of flour ready, thicken three gills of the broth in which the fish was cooked with it, give this a pleasant sharpness with a teaspoonful of reduced vinegar — z>., two table- spoonfuls of good French vinegar (vinaigre d'Orleans), half an ounce of minced shallot, and a pinch of salt and pepper, boiled down to a teaspoonful. This strained is the thing required, and tint the sauce a pale green in the following manner : — Pick, wash, and blanch for five minutes in boiling water a good handful of mixed green herbs — parsley, chervil, tarragon, and burnet. Drain and squeeze out all moisture, then pound to a paste in a mortar with one fillet of anchovy ; mix with this half an ounce of butter, and stir it into the sauce to finish with. BANANA CHARLOTTE. 77 Bone a chump end of loin of veal, spread out the meat, put a layer of thinly-sliced bacon over it, and another of veal stuffing ; fold up the little joint and tie it firmly in shape with tapes. \',idofioin Meanwhile, having broken up the bones, of veal, make with them and a nice assortment of vegetables as good a broth as possible. Use this as moistening when braising the joint, adding to it a glass of white wine. When the meat is done nicely, remove the pan, set the former in a hot dish, brush it over with diluted meat glaze, garnish with vegetables — stuffed tomatoes, for instance — and send it up with this sauce : — Put an ounce of butter in a stewpan, melt it, add four ounces of minced onion ; fry over a low fire, but without colouring, then mix in an ounce of flour, stir for three minutes, and moisten with two gills of broth from the braise : bring to the boil, and simmer till the onions are soft. Now pass all through the hair sieve, finishing with a gill of tomato puree., a table- spoonful of grated Parmesan, and a tablespoonful of cream✪ Veal Broth with Vegetables. Butter a small but deep pie-dish or plain mould : cut a thin piece of bread to fit the bottom of the mould which will form the top of the charlotte, butter it on both sides, and put it into the mould ; now line the inner wall of the mould with moderately thin strips of bread and butter, buttered on both sides ; that is to say, cover both the inverted top and sides of the mould, making a case of bread and butter as it were. Within the 78 FIFTY DINNERS. ✪ Banana Charlotte

AI-modernized reading of the original text

Chivry of celery, parsley, herbs, and seasoning. sauce. When the time comes for preparing the fish, lay it in a shallow pan just large enough to hold it, cover it with the fish broth, adding a gill of chablis, sauterne, graves, or hock. This “ court bouillon ” should be put into the vessel first and brought to the boil, when the fish should be lowered into it. Two minutes at the high temperature having been allowed, check the heat under the vessel to simmering point, and in twelve minutes (or a little more, according to size) the fish will be ready. Serve well drained on a hot silver dish garnished with a chain of new potatoes, accompanied with this sauce : — Having a roux made of half an ounce of butter and half an ounce of flour ready, thicken three gills of the broth in which the fish was cooked with it, give this a pleasant sharpness with a teaspoonful of reduced vinegar — z>., two tablespoonfuls of good French vinegar (vinaigre d'Orleans), half an ounce of minced shallot, and a pinch of salt and pepper, boiled down to a teaspoonful. This strained is the thing required, and tint the sauce a pale green in the following manner : — Pick, wash, and blanch for five minutes in boiling water a good handful of mixed green herbs — parsley, chervil, tarragon, and burnet. Drain and squeeze out all moisture, then pound to a paste in a mortar with one fillet of anchovy ; mix with this half an ounce of butter, and stir it into the sauce to finish with. BANANA CHARLOTTE. Bone a chump end of loin of veal, spread out the meat, put a layer of thinly-sliced bacon over it, and another of veal stuffing ; fold up the little joint and tie it firmly in shape with tapes. Loin of veal. Meanwhile, having broken up the bones of veal, make with them and a nice assortment of vegetables as good a broth as possible. Use this as moistening when braising the joint, adding to it a glass of white wine. When the meat is done nicely, remove the pan, set the former in a hot dish, brush it over with diluted meat glaze, garnish with vegetables — stuffed tomatoes, for instance — and send it up with this sauce: — Put an ounce of butter in a stewpan, melt it, add four ounces of minced onion ; fry over a low fire, but without colouring, then mix in an ounce of flour, stir for three minutes, and moisten with two gills of broth from the braise : bring to the boil, and simmer till the onions are soft. Now pass all through the hair sieve, finishing with a gill of tomato puree, a tablespoonful of grated Parmesan, and a tablespoonful of cream. Butter a small but deep pie-dish or plain mould : cut a thin piece of bread to fit the bottom of the mould which will form the top of the charlotte, butter it on both sides, and put it into the mould ; now line the inner wall of the mould with moderately thin strips of bread and butter, buttered on both sides ; that is to say, cover both the inverted top and sides of the mould, making a case of bread and butter as it were. Within the

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Veal Broth with VegetablesBanana Charlotte

Fifty dinners