A second Dudley book of cookery and other recipes

peel off the skin ; split each lengthwise and remove the bone. Place the fillets in a pie-dish or other flat dish ; season with salt and pepper ; moisten with oil, sufficient to cover ; add the juice of one lemon, and allow the fillets to soak in this for about an hour ; beat up the eggs and mix with chopped parsley ; and mix sufficient freshly made breadcrumbs with the grated Parmesan cheese. Drain the fillets ; rub them over on each side with a little flour ; dip them in the beaten egg, and cover well with the prepared breadcrumbs. Have ready some lard, or oil, in a deep saute pan. When hot, put in the fillets, and fry a golden colour. Drain well on a cloth or paper ; dish up ; garnish with fried parsley, and serve with Sauce milanaise in a sauceboat. MATELOTE OF SALMON TO PREPARE some whiting forcemeat by removing the flesh from a large skinned whiting. Put it into a mortar with four ounces of panade (flour and water or soaked bread made into a paste) and two ounces of butter. Rub all through a sieve ; return to the mortar, and work in gradually one tablespoonful of cold, stiff Bechamel sauce, the yolks of two eggs, and the white of one ; season with salt, pepper and grated nutmeg. Make this up into eighteen small quenelles and place on one side. For the Salmon Matelote : Take two to three pounds of salmon cut into half-inch slices, two ounces of butter, two dessertspoonfuls of finely chopped herbs (parsley, chervil, tarragon and chives), the juice of one lemon, one glass of Chablis or Sauterne, three truffles, eighteen small mushrooms, fresh or preserved, twelve small braised onions, half a pint of rich Espagnol sauce, one ounce of meat glaze, the eighteen fish quenelles, and seasoning. Wipe and pare the slices of salmon, melt the butter in a large saute pan ; place in the salmon ; sprinkle over with the chopped herbs ; season with pepper and salt ; add the lemon juice and wine, and cover with buttered paper. Cook in a fairly hot oven for ten minutes, basting the fish constantly. Poach the quenelles of fish ; drain them and put them into a saucepan. Cut into small slices the truffles and mushrooms, toss them in a little butter, and add them to the quenelles ; also the meat glaze, and warm up to boiling-point. Take up the fish and lay it neatly on a hot dish. Strain the liquor from the fish into the sauce ; boil up and skim, and pour over the fish. Garnish nicely with the braised onions, truffles, etc., and serve hot. % SOUFFLE OF LOBSTER TWO hen lobsters, six eggs, half a pint of wellreduced creamy Bechamel sauce, pepper, salt, nutmeg and a little cayenne. Split the lobsters ; remove the flesh from the shell, and pound in a mortar until very fine. Make the Bechamel sauce hot, and add it by degrees to the lobster, also the yolks of the eggs and the seasoning. Rub all through a sieve into a basin. Beat up the whites of the eggs to a stiff froth ; mix all lightly together ; put it into a well-buttered mould, and steam for an hour and a quarter. Turn out on to a hot dish, and serve with the following sauce : — Take the eggs and coral of a lobster ; wash and dry well ; pound in a mortar with double its quantity of fresh butter ; rub through a fine sieve, and put in a cool place until required.