The new century cookery book

663. Truite Saumonee d la Norvegienne. — A salmon trout, 1 oz. grated horseradish, 1 gill aspic, ^ gill cream, 1 gill mayonnaise (No. 277), cucumber, tarragon and chervil leaves, 1 small onion stuck with a clove, 1 small bouquet garni, a glass white wine, bechamel sauce (No. 203), border of cooked rice or puree of potatoes with peas, chillies, salt, peppercorns. Wash and clean the fish, half fill a fish-kettle with water, put in the wine, onion and bouquet garni, also a small handful of salt and about twelve peppercorns ; when warm, put in the fish on a tray, let it come to the boil and keep simmering very gently for about thirty minutes (on no account must the water boil). Let the fish cool in its liquid, take up gently in the tray and place on a dish on a bed of rice previously prepared, and carefully remove the skin. Mix half a gill of mayonnaise with the same quantity of aspic, stir on the ice until it begins to thicken, then mask the surface of the trout completely, garnish tastefully with tarragon and chervil leaves, cucumber rind and slices, also some fancifully cut pieces of chilli, coat over with a thin layer of half-set aspic, and set on the ice to cool. Garnish the sides with coarsely chopped aspic jelly and parsley, and serve with the following sauce : — Soak the horseradish in the cream for several hours, rub through a fine sieve, put it into a basin and stir in the remainder of mayonnaise sauce, also a tablespoonful of cold bechamel sauce, season with pepper and salt and a pinch of cayenne if liked. Pour into a sauceboat and serve with the fish. Note.— If potato puree is used in place of rice for the border, mix the puree with an equal quantity of mashed green peas. As much as possible of the moisture in potatoes and peas must be extracted before the puree is shaped. 664. Truite Saumonee d la Rothschild en Chandfroid. — Procure 1 large,’ or 2 medium-sized salmon-trout, about 5 lb. in weight, wash well ; make an opening for filling ; prepare a stuffing with 4 oz. of fresh bread-crumbs, 1 tablespoonful of chopped onions, 3 yolks of eggs, ^ lb. of whiting forcemeat (No. 400), salt, pepper, 1 oz. of fresh butter, and a tablespoonful of coarsely chopped truffles ; fill the fish, sew up the opening, put in an oval braisoire or baking-dish well buttered, with a gill of stock and two glasses of white wine ; cover with buttered paper, and cook gently in the oven, basting it from time to time. When done, dish up, and allow it to cool, then add a pint of Madere sauce to the remaining stock, reduce well, mix with a gill of stiff aspic jelly, and strain the sauce. Remove carefully the skin off the fish, mask over with the sauce when the latter is nearly set, ornament with truffle, aspic jelly, slices of cucumber and lemon and parsley. Serve remainder of sauce diluted with mayonnaise with the fish. 665. Filets de Truite d la Mayonnaise.— 1 large or 2 small trout, | pint mayonnaise {No. 277), f- pint aspic, a few French gherkins, frying-fat, or clarified butter.