'hake a filleted haddock, wash and dry it. Dip into it a
little flour, pepper and salt. Then dip it into a well-beaten
egg. Toss in breadcrumbs and fry in boiling fat. Serve
with thin slices of lemon on ashet, and garnish with sprigs
of parsley✪ Haddock Filleted and Fried. Mrs Wright, Edinburgh.
MOCK OYSTERS.
A nice supper dish.
Boil 8 large artichokes till tender. Scald, skin, and bone
6 sardines — pound down to a paste. Butter souffle dishes.
Beat up artichokes and sardines with an egg, and pepper
and salt. Fill dishes. Sprinkle bread crumbs on top, and
brown in oven✪ Mock Oysters.
This mixture may also be baked in a pie-dish.
Miss Irvine, 65 Morningside Park.
PETITS SALPICONS DE SOLE
A LA BERNEVAL.
By kind permission of Liebig s Extract of Meat Co.
I large .sole (cooked).
T ruffles.
I gill of cream.
4 tomatoes.
^ pint of Velont(5 .sauce.
3 leaves of gelatine.
Carmine.
1 cjuart of aspic made with
Lemco.
Cucumber✪ Petits Salpicons de Sole à la Berneval.
Take i pint of aspic and mix 4 tomatoes pounded well,
add a little carmine, then tammy. Pour into cone mould
and set on ice. Line some fish moulds with aspic, decorate
Telegrams— “ NOVELTY.” Telephone 294.
Jolin Jameson & Son
Fishmongers
and Ice
Merchants
Game and
Poultry
Dealers
58 CASTI.E STREET,
EDINBURGH
ALL ORDERS RECEIVE BEST ATTENTION, AND
DESPATCHED WITH PROMPTITUDE
Sporting Gentlemen and others having Surplus
Game, &c., to dispose of receive value in money,
or credited as contra, as desired.
Telegrams — “RELIANCE.” Telephone 174.
JAMES WATSON
fishmonger and Jce jYierchant
Qame and poultry pealer . .
73 LEITH STREET, EDINBURGH
All Orders for Town or Country receive Best
Attention, and delivered with despatch.
SURPLUS GAME, RABBITS, &c., BOUGHT AT MARKET PRICE.
26
with truffles, then coat with cream and gelatine. Make a
salpicon of sole, sauce, cream and gelatine, and fill in the
small moulds. When set turn out. Place tomato aspic in
centre of dish, arrange the fish moulds round the base, and
garnish with cucumber and salad.
PATES DE CREMES DE MERLAN.
4 tablespoon fuls of cooked
whiting.
I tablespoonful Tarragon
vinegar.
i gill whipped cream.
1 tablespoonful Chili vinegar.
2 tablespoonfuls chopped
aspic jelly✪ Pates de Cremes de Merlan.
Beat all together and serve in Ramakin papers.
Miss Stewart Wright,
26 Lansdowne Crescent, Glasgow.
RECHAUFFE OF FISH.
Cold boiled fish.
I breakfastcupful bread-
crumbs.
I egg.
I tablespooi
I oz. butter.
A few drops essence of
anchovies.
A little pepper and salt✪ Rechauffe of Fish,
ful of milk.
Mix the fish, crumbs, salt and pepper together. Beat up
the egg and butter and add the milk and anchovy, and pour
over the mixture. Put all in a buttered tin, steam for
10 minutes, turn out and serve with a butter sauce over it.
SALMON AND MAYONNAISE SAUCE.
2 lbs. salmon (salt).
2 yolks of eggs.
^ teaspoonful of made
mustard.
2 teaspoonfuls of vinegar,
i pint .salad oil or melted
butter✪ Salmon and Mayonnaise Sauce.
Boil salmon for about 20 minutes. A\fflen cold cover
with the sauce and decorate with parsley and salad round
the dish. For the mayonnaise, break the yolks into a basin,
add pepper and salt, then the oil — a drop at a time — tinlil
as thick as creamed butter, after which add vinegar by slow
degrees. Mrs Osler, Edinburgh.
27
SALMON PIE.
6 eggs.
2 lbs. short paste.
2 lbs. fresh salmon.
6 anchovies.
2 doz. olives.
1 lb. mushrooms.
2 shalots.
1 handful of parsley.
A little green thyme, sweet
basil and tarragon.
2 ozs. butter.
A little nutmeg, pepper, salt.
Juice of I lemon. ✪ Salmon Pie
Page 9 · 8 recipe records on this page
Presented as published in 1904. 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
Take a filleted haddock, wash and dry it. Dip into it a little flour, pepper and salt. Then dip it into a well-beaten egg. Toss in breadcrumbs and fry in boiling fat. Serve with thin slices of lemon on ashet, and garnish with sprigs of parsley. Mrs Wright, Edinburgh.
MOCK OYSTERS.
A nice supper dish.
Boil 8 large artichokes till tender. Scald, skin, and bone 6 sardines — pound down to a paste. Butter souffle dishes. Beat up artichokes and sardines with an egg, and pepper and salt. Fill dishes. Sprinkle bread crumbs on top, and brown in oven.
This mixture may also be baked in a pie-dish.
Miss Irvine, 65 Morningside Park.
PETITS SALPICONS DE SOLE
A LA BERNEVAL.
By kind permission of Liebig s Extract of Meat Co.
1 large sole (cooked).
4 ruffles.
1 gill of cream.
4 tomatoes.
^ pint of Velont(5 .sauce.
3 leaves of gelatine. Carmine.
1 quart of aspic made with Lemco.
Cucumber.
Take i pint of aspic and mix 4 tomatoes pounded well, add a little carmine, then tammy. Pour into cone mould and set on ice. Line some fish moulds with aspic, decorate
Telegrams— “ NOVELTY.” Telephone 294.
Jolin Jameson & Son
Fishmongers and Ice Merchants
Game and Poultry Dealers
58 CASTI.E STREET,
ALL ORDERS RECEIVE BEST ATTENTION, AND DESPATCHED WITH PROMPTITUDE
Sporting Gentlemen and others having Surplus Game, &c., to dispose of receive value in money, or credited as contra, as desired.
Telegrams — “RELIANCE.” Telephone 174.
JAMES WATSON
fishmonger and Jce jYierchant Qame and poultry pealer . .
73 LEITH STREET, EDINBURGH
All Orders for Town or Country receive Best Attention, and delivered with despatch.
SURPLUS GAME, RABBITS, &c., BOUGHT AT MARKET PRICE.
with truffles, then coat with cream and gelatine. Make a salpicon of sole, sauce, cream and gelatine, and fill in the small moulds. When set turn out. Place tomato aspic in centre of dish, arrange the fish moulds round the base, and garnish with cucumber and salad.
PATES DE CREMES DE MERLAN.
4 tablespoonfuls of cooked whiting.
1 tablespoonful Tarragon vinegar.
1 gill whipped cream.
1 tablespoonful Chili vinegar.
2 tablespoonfuls chopped aspic jelly.
Beat all together and serve in Ramakin papers.
Miss Stewart Wright,
26 Lansdowne Crescent, Glasgow.
RECHAUFFE OF FISH.
Cold boiled fish.
1 breakfastcupful breadcrumbs.
1 egg.
1 tablespoonful
1 oz. butter.
A few drops essence of anchovies.
A little pepper and salt, ful of milk.
Mix the fish, crumbs, salt and pepper together. Beat up the egg and butter and add the milk and anchovy, and pour over the mixture. Put all in a buttered tin, steam for 10 minutes, turn out and serve with a butter sauce over it.
SALMON AND MAYONNAISE SAUCE.
2 lbs. salmon (salt).
2 yolks of eggs.
1/2 teaspoonful of made mustard.
2 teaspoonfuls of vinegar, 1 pint salad oil or melted butter.
Boil salmon for about 20 minutes. A\When cold cover with the sauce and decorate with parsley and salad round the dish.For the mayonnaise, break the yolks into a basin, add pepper and salt, then the oil — a drop at a time — until as thick as creamed butter, after which add vinegar by slow degrees. Mrs Osler, Edinburgh.
SALMON PIE.
6 eggs.
2 lbs. short paste.
2 lbs. fresh salmon. 6 anchovies.
2 doz. olives.
1 lb. mushrooms.
2 shalots.
1 handful of parsley.
A little green thyme, sweet basil and tarragon.
2 ozs. butter.
A little nutmeg, pepper, salt. Juice of I lemon.
Records on this page
Haddock Filleted and FriedMock OystersPetits Salpicons de Sole à la BernevalSolePates de Cremes de MerlanRechauffe of FishSalmon and Mayonnaise SauceSalmon Pie