Gas cookery

Method. — Fillet the soles and spread this mixture on the skin side of the fish, and roll up or fold in two. Make a panada with the butter, flour, and fish stock, into which mix the shrimps and mushrooms, chopped finely ; add the lemon juice and seasoning. Having spread this mixture on the fillets, place them on a buttered baking sheet in the oven, covered with buttered paper, for 10 minutes. Dish them in a circle, pour Venetienne sauce over, and garnish with 1 gill of shrimps and a few mushrooms. Whitebait. Spread a cloth on the table and dredge plenty of flour on it, then toss the white-bait gently in the cloth till quite dry and then into the frying basket. The fat for frying must be smoking hot, at a temperature of not less than 400 degrees. Plunge the white-bait in for one moment, that they may be crisp but not brown. Let them drain on some kitchen paper, and serve them piled high on a dish. Brown bread and butter and a cut lemon should be handed with them. Fried Whitebait. After the first frying, sprinkle black pepper and cayenne over, but no more flour, and plunge them again into the fat to brown. Half a pint of white-bait makes a good dish. JSeef IRissoles. Ingredients.— i oz. Fat or Butter, i oz. Flour, i gill Stock or Gravy, i Onion (cooked), i teaspoonful of chopped Parsley, Nutmeg, Pepper, and Salt, a little grated Lemon-peel, i lb. cold meat (minced), Egg and Bread Crumbs. Method. — Make a thick sauce with the butter, flour and stock, then add the onion, meat, parsley, lemon, and seasoning ; mix well, and turn on to a plate to cool. Then make up in balls, egg and bread crumb each one, and fry in boiling fat. Browned Meat Soubrettes. Ingredients. — X lb. cold Meat, X lb. cold sieved Potato, l/z oz. Butter, Y Onion, 2 Eggs, a little Parsley, Pepper and Salt, Vermicelli or Bread Crumbs, X lb- Short Crust. METHOD. — Fry the chopped onion in the butter, then add the other ingredients, potato, meat, parsley, pepper, and salt, and mix all thoroughly with the yolk of one egg. Roll out the pastry very thinly, cut out the rounds with a cutter, put a teaspoonful of the meat in the centre. Beat up the eggs on a plate, moisten the edges and fasten the pastry firmly, then egg and bread crumb, or egg and vermicelli each one, and fry in boiling fat. Chicken Croquettes. Ingredients.— i oz. Butter, i oz. Flour, i gill White Stock, i tablespoonful of Cream, '/2 lb. minced Chicken, 2 ozs. of Ham, a squeeze of Lemon Juice, Salt, and Cayenne. Method. — Melt the butter in a saucepan, then mix in the flour, cayenne, and salt till quite smooth, and gradually add the stock. Cook this until it leaves the sides of the saucepan (stirring all the time) and clings in a ball round the spoon. Then take it off the gas and mix in the minced chicken and ham, cream, and lemon juice. Turn this mixture out on to a plate to cool. Then shape into balls or corks, and egg and bread crumb, frying them in boiling fat a light golden brown. Devilled Chicken or Curried Legs.. Ingredients. — 1 teaspoon Mustard Powder, 1 teaspoon Chutnee, 1 teaspoon Anchovy, 2 teaspoons Salad Oil, Cayenne, and Salt.