The Dudley book of cookery and household recipes

THE brill being carefully washed, scraped and drawn, place it in a turbot pan with parsley,a sliced onion, pepper, salt, a bottle of chablis and two spoons of water. Cover it with buttered paper and let it simmer until cooked. Serve it with cream sauce mixed with crushed tails of prawns or, if at hand, crushed tails of crayfish. ¥ TROUT OR WHITINGS MEUNIERE X>UTTER a dish and put your trout or whiting in it. Season with salt, pepper and a little lemon. Cover with a buttered paper, cook it in the oven. When sufficiently cooked remove the skin on both sides. Put it back on to the dish in which the fish has been cooked. Add a little meat glaze. Let it boil and take the meat from the fire. Add butter by little bits, stirring the sauce with a spoon. Add a little lemon and chopped parsley, pour this over the fish and serve. MPTY the trout. Dip them in milk, then sprinkle them with flour. Put a piece of butter in a frying-pan, let it melt, then place the trout in it. Season with salt. Let them fry on one side for five minutes, turn them on the other side, seasoning the trout again on this side with salt. Let them fry again four or five minutes according to the size ; then take the trout out and place them on a dish. Put another piece of butter in the pan where the trout were cooked. Let it get brown, then spread it over the trout. Squeeze a little lemon juice and put on a little parsley on the dish, then serve very hot. TROUT A LA MONTAGNARDE CLEAN the fish for an hour in cold water. Then boil it on a brisk fire in a pan in which you have poured a bottle of hock or moselle with three onions, a bouquet of herbs, six cloves, a very little eschalot — garlic is the true thing — a few bay leaves and some butter well worked up with flour. Take out the onions and herbs and serve the fish in the remainder of the liquor, adding some scalded parsley. TROUT A LA MEUNIERE ¥ SEA TROUT AU VIN DE CHAMPAGNE COOK the same as soles au vin blanc, only substituting J champagne instead of chablis and two wineglassfuls of the wine instead of one. This should be served with quenelles of lobster. RIVER TROUT AU BLEU Boil a small onion with ‘‘mirepoix” bouquet, a clove, peppercorns and a little salt in a quart of water. In another saucepan boil a quart of vinegar until reduced by half. Put the trout into a fish kettle and with a spoon put the boiling vinegar all over them. Strain the water in which the “ mirepoix ” and all the other ingredients have been boiled. Put the fish into this and let them boil slowly until done. It is necessary that the fish should be quite covered with the juice of the bouquet. OCT SOUFFLE OF LOBSTER Make a puree of lobster (one medium sized lobster is enough for eight persons) and pass it through the finest sieve. While hot mix into it a little melted aspic. Take special care to add only just aspic enough to set the puree. In this consists the success of the dish — that the taste of the aspic should not kill that of the