Berridge House recipe book

Method. — Wash fillet and skin the plaice. Roll up the fillets. Put on a greased tin. Squeeze over a little lemon juice, cover with greased paper and bake carefully. Make a white sauce. Add blanched and chopped parsley and lemon juice sufficient to give a marked flavour. Arrange the fillets neatly on a dish. Pour over the sauce. Garnish with lemon and parsley. Fish au Gratin (Sole) 1 sole, browned crumbs, 1 teaspoonful of chopped 1 gill Italian sauce, parsley, 4 small mushrooms, \ a shallot, | oz. butter, lemon juice, salt and pepper. Method. — Skin the sole. Cut off the fins, and nick it with a knife on both sides. Dry it well. Chop the parsley, shallot and mushrooms and mix together. Butter a dish. Sprinkle half the chopped mixture on the dish. Lay the sole on this seasoning and sprinkle the rest of the parsley, &c., over the fish. Squeeze over a little lemon juice, season with salt and pepper. Shake over some browned breadcrumbs. Lay the butter in little bits here and there on the fish. Cover with a greased paper. Put into a moderate oven and bake about ten minutes. Pour the heated sauce round the fish. LESSON VII Fish Fried in Batter Filleted whiting or salt, plaice. i gill tepid water, | lb. flour, white of i egg. i tablespoonful of salad oil, Method. — Wash and dry the fillets. Make the batter, allowing it to stand before adding the white of egg if possible. Dip in the fillets. Fry in hot fat a golden brown. Garnish with fried parsley. Fish Pastry 6 oz. good flaky or rough puff pastry, 6 oz. cooked fish, sauce flavoured with anchovy (f gill), i chopped gherkin, seasoning, i teaspoonful chopped capers, i chopped hard-boiled egg- Method. — Roll the pastry to an oblong length. Mix the fish with the sauce and flavouring, and place on the pastry. Brush the edges with egg. Fold over. Brush with egg and decorate with leaves. Bake in a hot oven. Serve on a fancy paper. A few oysters or shrimps would improve the mixture. 7 1 Scalloped Fish Some cooked fish, i oz. flour, i oz. butter, | pint milk, breadcrumbs, grated cheese, seasoning, butter. Method. — Flake the fish, being careful to remove all bones. Make a sauce and mix with the fish. Put alternate layers of this mixture with cheese in a greased pie-dish. Fry some crumbs in a little butter and lay on the top. Warm through in the oven. LESSON VIII Eggs in Aspic (Egg Salad) Aspic jelly, chopped parsley, 3 or 4 hard-boiled eggs, mayonnaise sauce, coralline pepper, salad. Method. — Cut the hard-boiled eggs into slices. Pour some aspic jelly into a border mould. Decorate with chopped parsley and coralline pepper. Then place in slices of egg setting with aspic and so on until the mould is full. Set on ice. Turn out on a dish. Place round a border of lettuce. Decorate with quarters of egg on tomatoes. Mix some egg with mayonnaise sauce and lettuce, and fill in the centre of the border. Tomato Salad Tomatoes, i tablespoonful of 3 tablespoonsful of oil, vinegar, chopped parsley, seasoning. Method. — Skin and slice the tomatoes. Sprinkle on a little chopped parsley. Mix the oil and vinegar with pepper and salt, and pour over. A little chopped shalot is liked by some. White Fish Salad Cold fish, such as turbot some pickled shrimps, or halibut, some watercress, beetroot or tomatoes, some lettuce, chopped gherkins, some cucumber,