Clean the eel, remove the head, take out the bones, sprinkle the inside of the fish with salt, pepper and chopped parsley, and tie up in a muslin bag or thin cloth. Place it in a stewpan with the vinegar, a slice of lemon,✪ Filets de Soles ala Fegence herbs, and onion slices, add enough water to cover, and cook till tender. The bones and head should be put in with the fish whilst cooking. It will take from half to three quarters of an hour to boil, according to the thickness of the eel. Take out the fish, let it cool, and remove the cloth. Cut the eel into convenient slices, and put on one side. Reduce the liquor in which the fish was boiled, strain it, and add to it the aspic, whisk lightly the white and shell of an egg, stir this into the aspic &c., let it come to the boil (stirring all the time), allow the stewpan to stand for ten minutes on the side of the stove, then strain through a jelly-bag or cloth. Mask the inside of a plain mould completely with the prepared jelly, decorate the bottom and sides neatly with slices of hard-boiled eggs and shrimps. When hot put in the slices of eel, with a layer of jelly between the layers of fish and eggs. Fill up the mould with some more jelly. Allow the contents of the mould to set. When quite firm turn out on to a cold dish, garnish to taste, and send to table. In filling the mould great care must be taken to allow each layer of fish and jelly to set before a second layer is put in. Aspic of lobster, prawn, or fillets of soles is prepared in exactly the same manner. ' DRESSED FISH AND FISH ENTREES {COLD) 263 677. Dame de Cabillaud d la Sefton. — About 2 lb. middle cut of cod, 1 small carrot, 1 small onion, 1 small bunch of herbs ( bouquet garni), ^ gill Chablis or Sauterne wine, a handful spinach, \ gill Allemande sauce {using fish stock in place of meat stock), ^ teaspoonful tarragon vinegar, 1^ gill aspic jelly, £ oz. beef gelatine, h gill cream, 1 gill mayonnaise sauce {No. 277), seasoning✪ Dame de Cabillaud d la Sefton. Put the fish, after being cleaned, in a stewpan, cover it with warm water, add the wine, carrot previously cleaned, the onion, peeled and stuck with one clove, and the bunch of herbs. Season with salt and bring it to the boil, simmer very gently until the fish is tender, drain and cool. Meanwhile wash and cook the spinach, drain it well, and rub through a sieve. Heat up the Allemande sauce, add the vinegar and about half the given quantity of aspic jelly, dissolve the gelatine and strain it into the sauce, stir until cool, then add enough spinach puree to give it a greenish tint, lastly add half the cream and half the mayonnaise, season with a little salt and pepper, stir the sauce over the ice until.it begins to thicken, then coat the fish completely (it is best to remove the skin of the fish before it is coated) ; this operation may be performed twice if desired. Mask it over when the sauce is set with a layer of aspic jelly. Place the fish on a dish. Surround the dish with prettily arranged small salad, chopped cucumber, or diamonds of aspic. Dilute the remainder of the sauce with the rest of the mayonnaise sauce and the cream, season to taste, and send it to table with the fish. Salmon is eminently suitable, and highly recommended for this mode of preparation.

AI-modernized reading of the original text

Clean the eel, remove the head, take out the bones, sprinkle the inside of the fish with salt, pepper and chopped parsley, and tie up in a muslin bag or thin cloth. Place it in a stewpan with the vinegar, a slice of lemon, herbs, and onion slices, add enough water to cover, and cook till tender. The bones and head should be put in with the fish whilst cooking. It will take from half to three quarters of an hour to boil, according to the thickness of the eel. Take out the fish, let it cool, and remove the cloth. Cut the eel into convenient slices, and put on one side. Reduce the liquor in which the fish was boiled, strain it, and add to it the aspic, whisk lightly the white and shell of an egg, stir this into the aspic &c., let it come to the boil (stirring all the time), allow the stewpan to stand for ten minutes on the side of the stove, then strain through a jelly-bag or cloth. Mask the inside of a plain mould completely with the prepared jelly, decorate the bottom and sides neatly with slices of hard-boiled eggs and shrimps. When hot put in the slices of eel, with a layer of jelly between the layers of fish and eggs. Fill up the mould with some more jelly. Allow the contents of the mould to set. When quite firm turn out on to a cold dish, garnish to taste, and send to table. In filling the mould great care must be taken to allow each layer of fish and jelly to set before a second layer is put in. Aspic of lobster, prawn, or fillets of soles is prepared in exactly the same manner. ' 677. Dame de Cabillaud d la Sefton. — About 2 lb. middle cut of cod, 1 small carrot, 1 small onion, 1 small bunch of herbs ( bouquet garni), ^ gill Chablis or Sauterne wine, a handful spinach, \ gill Allemande sauce {using fish stock in place of meat stock), ^ teaspoonful tarragon vinegar, 1^ gill aspic jelly, £ oz. beef gelatine, h gill cream, 1 gill mayonnaise sauce {No. 277), seasoning. Put the fish, after being cleaned, in a stewpan, cover it with warm water, add the wine, carrot previously cleaned, the onion, peeled and stuck with one clove, and the bunch of herbs. Season with salt and bring it to the boil, simmer very gently until the fish is tender, drain and cool. Meanwhile wash and cook the spinach, drain it well, and rub through a sieve. Heat up the Allemande sauce, add the vinegar and about half the given quantity of aspic jelly, dissolve the gelatine and strain it into the sauce, stir until cool, then add enough spinach puree to give it a greenish tint, lastly add half the cream and half the mayonnaise, season with a little salt and pepper, stir the sauce over the ice until it begins to thicken, then coat the fish completely (it is best to remove the skin of the fish before it is coated) ; this operation may be performed twice if desired. Mask it over when the sauce is set with a layer of aspic jelly. Place the fish on a dish. Surround the dish with prettily arranged small salad, chopped cucumber, or diamonds of aspic. Dilute the remainder of the sauce with the rest of the mayonnaise sauce and the cream, season to taste, and send it to table with the fish. Salmon is eminently suitable, and highly recommended for this mode of preparation.

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