Method. — Put the stock on to boil. Add a little salt. Put in the peas, pods, parsley and mint. Allow to boil gently with the lid half on till the peas are tender. Pass through a sieve. Reheat. Add seasoning. Put the cream in the tureen, pour on the soup, and stir well. Serve with croutons. N.B. — If the puree is not a good consistency a little thickening of cornflour may be added. SECOND COURSE 6 7 Celery Soup i head of celery, | pint white stock, from | to i pint milk, seasoning, i oz. butter, i oz. hour, i tablespoonful of cream, bouquet garni✪ Celery Soup. Method. — Cook the celery till tender in the stock. Sieve. Cook the butter and hour. Add the puree and milk. Cook gently. Put the cream in a tureen, pour on the puree. Stir well. Serve with croutons. Brussels Sprouts Purde \ lb. Brussels sprouts, 2 oz. butter, 1 tablespoonful of hour, 1 onion, 2 oz. lean ham, £ teaspoonful of sugar, 1 gill boiled milk, salt and pepper. 1 quart white stock✪ Brussels Sprouts Purde, Method. — Boil the sprouts, drain and mince them. Cook the ham (minced), onion and butter together, over a slow hre for ten minutes. Add the hour, sprouts, milk and stock. Let it simmer gently for ten minutes, stirring frequently. Rub through a hair sieve. Add sugar and season well. Re-heat and pour into a hot tureen. Serve with fried croutons. LESSON V Whitebait Pick over. Keep on ice or in salt and water till wanted. Spread out separately between the folds of a soft cloth for a short time. Shake in a 68 COOKERY RECIPES dry cloth, dust with fine flour. Arrange in a frying basket (separate). Plunge into fat, which is just smoking, one or two minutes till cooked, but still soft. When all are done have the fat very hot (400° F.) and plunge in for about a minute. Sprinkle with cayenne and salt. Drain. Serve with cut lemon and fried parsley. Rolls of brown bread-and-butter should be served separately. Stuffed Fillets of Fish 1 plaice or sole, seasoned flour, veal stuffing, egg and crumbs. Method. — Wash, fillet and skin the plaice. If very large divide the fillets. Put a small piece of stuffing on each, roll up, dip in seasoned flour, egg and crumb. Fry in deep fat. Serve on a* paper with fried parsley. Sole a la Colbert 1 Dover sole (about i| 0 z. maitre d’hotel 1 lb.) butter. Method. — Trim sole. Remove both skins. Make an incision down backbone. Break bone about one inch from tail. Season. Egg and crumb. Fry in deep fat, drain on a cloth. Care- fully remove bone without breaking fish in any way. Fill incision with well-seasoned maitre d’hotel butter. Garnish with fried parsley and cut lemon. LESSON VI Boiled Salmon Wash the fish carefully. Do not remove the scales. Place in boiling salted water. Boil for SECOND COURSE 69 one minute to set the curd. Simmer till done, allowing ten minutes to each pound, and ten minutes over. Do not add vinegar to water, as this spoils the colour. Dish on folded serviette. Garnish with lemon, parsley, and cucumber. Fillets a la Maitre d’Hotel Fillets of plaice or whit- ing. Maitre d’ | oz. flour, § oz. butter, chopped parsley, seasoning, Lemon juice. otel Sauce | pint (milk or) fish stock, 2 tablespoonsful of cream or milk.

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Method. — Put the stock on to boil. Add a little salt. Put in the peas, pods, parsley and mint. Allow to boil gently with the lid half on till the peas are tender. Pass through a sieve. Reheat. Add seasoning. Put the cream in the tureen, pour on the soup, and stir well. Serve with croutons. N.B. — If the puree is not a good consistency a little thickening of cornflour may be added. SECOND COURSE 6 7 Celery Soup i head of celery, | pint white stock, from | to i pint milk, seasoning, i oz. butter, i oz. hour, i tablespoonful of cream, bouquet garni. Method. — Cook the celery till tender in the stock. Sieve. Cook the butter and hour. Add the puree and milk. Cook gently. Put the cream in a tureen, pour on the puree. Stir well. Serve with croutons. Brussels Sprouts Purde \ lb. Brussels sprouts, 2 oz. butter, 1 tablespoonful of hour, 1 onion, 2 oz. lean ham, £ teaspoonful of sugar, 1 gill boiled milk, salt and pepper. 1 quart white stock, Method. — Boil the sprouts, drain and mince them. Cook the ham (minced), onion and butter together, over a slow hre for ten minutes. Add the hour, sprouts, milk and stock. Let it simmer gently for ten minutes, stirring frequently. Rub through a hair sieve. Add sugar and season well. Re-heat and pour into a hot tureen. Serve with fried croutons. LESSON V Whitebait Pick over. Keep on ice or in salt and water till wanted. Spread out separately between the folds of a soft cloth for a short time. Shake in a 68 COOKERY RECIPES dry cloth, dust with fine flour. Arrange in a frying basket (separate). Plunge into fat, which is just smoking, one or two minutes till cooked, but still soft. When all are done have the fat very hot (400° F.) and plunge in for about a minute. Sprinkle with cayenne and salt. Drain. Serve with cut lemon and fried parsley. Rolls of brown bread-and-butter should be served separately. Stuffed Fillets of Fish 1 plaice or sole, seasoned flour, veal stuffing, egg and crumbs. Method. — Wash, fillet and skin the plaice. If very large divide the fillets. Put a small piece of stuffing on each, roll up, dip in seasoned flour, egg and crumb. Fry in deep fat. Serve on a* paper with fried parsley. Sole a la Colbert 1 Dover sole (about i| 0 z. maitre d’hotel 1 lb.) butter. Method. — Trim sole. Remove both skins. Make an incision down backbone. Break bone about one inch from tail. Season. Egg and crumb. Fry in deep fat, drain on a cloth. Care- fully remove bone without breaking fish in any way. Fill incision with well-seasoned maitre d’hotel butter. Garnish with fried parsley and cut lemon. LESSON VI Boiled Salmon Wash the fish carefully. Do not remove the scales. Place in boiling salted water. Boil for SECOND COURSE 69 one minute to set the curd. Simmer till done, allowing ten minutes to each pound, and ten minutes over. Do not add vinegar to water, as this spoils the colour. Dish on folded serviette. Garnish with lemon, parsley, and cucumber. Fillets a la Maitre d’Hotel Fillets of plaice or whit- ing. Maitre d’ | oz. flour, § oz. butter, chopped parsley, seasoning, Lemon juice. otel Sauce | pint (milk or) fish stock, 2 tablespoonsful of cream or milk.

Berridge House recipe book