Put half a pint
of creamy Bechamel sauce in a stewpan ; add two
ounces of butter, a pinch of cayenne, half a gill of
cream, one dessertspoonful of tarragon vinegar and
one ounce of the lobster butter. Stir well over
boiling water until hot, but without letting the
sauce boil. Serve in sauceboat with the souffle
of lobster. Some cucumber sandwiches can also be
served with this dish.
53
THE DUDLEY RECIPES
FRENCH SALMON TART
TYEMOVE the skin from a slice of salmon of
moderate thickness and cut it into neat
fillets. Free the trimmings from skin and bone,
and pound them in a mortar with a few chopped
mushrooms and about an ounce of butter. When
smooth, incorporate two tablespoonfuls of creamy
Bechamel sauce, and season with salt, pepper and
aromatic spice. Line a flan, or French tart
mould, placed on a baking sheet, with plain short-
crust paste ; prick the bottom Avith a fork and
spread over the prepared mixture. Upon this
arrange neatly the fillets of salmon ; sprinkle over
some chopped parsley and seasoning, some lemon
juice and oiled butter ; cover with a layer of puff
paste ; ornament the surface with the aid of a
knife, and brush over with beaten egg-yolk✪ French Salmon Tart. Bake
in a moderate oven for forty minutes. Remove
the cover carefully and take off the fat which has
accumulated. Have ready a ragout of prawns
or large shrimps, which place on the top of the
salmon fillets. Replace the paste crust cover, dish
up, and serve very hot.
%
54
FISH DISHES
AN AMERICAN FISH PIE
HALF a pound of cooked turbot, cod or had-
dock, three-quarters of a pound of mashed
potatoes, two ounces of butter, half a pint of white
Bechamel sauce, two ounces of grated Parmesan
cheese, one whole egg, the yolks of two eggs,
pepper, salt and a pinch of nutmeg✪ American Fish Pie.
Break up the fish into flakes, removing the skin
and bones ; put into a stewpan with half an ounce
of butter ; stir a little over the fire, and add half
the sauce and half the cheese ; season to taste, and
heat up.
Heat the potato puree with an ounce of butter
and a little thick cream ; stir well ; season to taste,
and bind with the yolks of the two eggs. Line a
well-buttered pie-dish with a layer of the prepared
potatoes about half an inch thick ; put in a layer
of sauce ; then the prepared fish ; cover with
another layer of the sauce, and lastly cover all with
more potato puree. Smooth the surface ; brush
over with beaten egg ; sprinkle with grated Par-
mesan and a sprinkle of cayenne. Mark the top
neatly with the point of a knife. Place the dish in
a pan containing a little water, and bake in a quick
oven for twenty minutes, until the pie is thoroughly
hot and the top a nice rich brown colour.
55
THE DUDLEY RECIPES
FISH CROQUETTES ✪ Fish Croquettes
Page 21 · 3 recipe records on this page
Presented as published in 1914. 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
Put half a pint of creamy Bechamel sauce in a stewpan ; add two ounces of butter, a pinch of cayenne, half a gill of cream, one dessertspoonful of tarragon vinegar and one ounce of the lobster butter. Stir well over boiling water until hot, but without letting the sauce boil. Serve in sauceboat with the souffle of lobster. Some cucumber sandwiches can also be served with this dish.
FRENCH SALMON TART
REMOVE the skin from a slice of salmon of moderate thickness and cut it into neat fillets. Free the trimmings from skin and bone, and pound them in a mortar with a few chopped mushrooms and about an ounce of butter. When smooth, incorporate two tablespoonfuls of creamy Bechamel sauce, and season with salt, pepper and aromatic spice. Line a flan, or French tart mould, placed on a baking sheet, with plain shortcrust paste ; prick the bottom with a fork and spread over the prepared mixture. Upon this arrange neatly the fillets of salmon ; sprinkle over some chopped parsley and seasoning, some lemon juice and oiled butter ; cover with a layer of puff paste ; ornament the surface with the aid of a knife, and brush over with beaten egg-yolk. Bake in a moderate oven for forty minutes. Remove the cover carefully and take off the fat which has accumulated. Have ready a ragout of prawns or large shrimps, which place on the top of the salmon fillets. Replace the paste crust cover, dish up, and serve very hot.
%
AN AMERICAN FISH PIE
HALF a pound of cooked turbot, cod or haddock, three-quarters of a pound of mashed potatoes, two ounces of butter, half a pint of white Bechamel sauce, two ounces of grated Parmesan cheese, one whole egg, the yolks of two eggs, pepper, salt and a pinch of nutmeg.
Break up the fish into flakes, removing the skin and bones ; put into a stewpan with half an ounce of butter ; stir a little over the fire, and add half the sauce and half the cheese ; season to taste, and heat up.
Heat the potato puree with an ounce of butter and a little thick cream ; stir well ; season to taste, and bind with the yolks of the two eggs. Line a well-buttered pie-dish with a layer of the prepared potatoes about half an inch thick ; put in a layer of sauce ; then the prepared fish ; cover with another layer of the sauce, and lastly cover all with more potato puree. Smooth the surface ; brush over with beaten egg ; sprinkle with grated Parmesan and a sprinkle of cayenne. Mark the top neatly with the point of a knife. Place the dish in a pan containing a little water, and bake in a quick oven for twenty minutes, until the pie is thoroughly hot and the top a nice rich brown colour.
FISH CROQUETTES
Records on this page
French Salmon TartAmerican Fish PieFish Croquettes