Berridge House recipe book

Method. — Remove skin and bone from fish. Mince finely. Put gelatine with three tablespoonsful of water into a pan. Stir over gentle heat till dissolved. Add to salmon, vinegar and seasoning. Stir. When nearly cold turn into wet mould. Let it set ; when cold and firm, turn out, and serve on a bed of salad. T 1 8 Timbales of Haddock à la Genoise | lb. dried haddock, \ gill white sauce, £ oz. gelatine dissolved f gill whipped cream,' in 2 tablespoonsful \ teaspoonful Tarragon water, vinegar, a little hard-boiled yolk a little lobster coral or of egg, coralline pepper. Method. — Dissolve gelatine ; add white sauce, whipped cream, lemon-juice, and minced haddock (having prepared it by putting in oven with greased paper over). Prepare dariole moulds. Put coralline and a little chopped yolk at bottom with about one teaspoonful aspic jelly to set it. Put .mixture into a basin over pan of hot water ; stir till well mixed. Then put into moulds, and on the top put about one teaspoonful of liquid aspic. Dip into hot water for a second. Turn out. Garnish with chopped aspic and a little parsley. Potted Herrings C fresh herrings, i finely minced onion, i teaspoonful chopped \ teaspoonful vinegar, parsley, l teaspoonful pepper. \ teaspoonful salt, | teaspoonful water, Method. — Well wash the fish. Cut off the heads. Slit down with a knife ; remove roes ; press open with the forefinger, remove back- bone ; cut off the fins. Wash again. Spread flat. Sprinkle with seasoning. Roll up. Place in a piedish. Scatter the onion over. Pour on vinegar and water. Cover with a flat dish. Bake all night in a slow oven. Huitres au Lit 6 native oysters, 6 thin slices of bacon, 6 croutons, watercress. Method. — Roll a slice of bacon round each oyster. Put on a skewer. Put in a very hot oven for three minutes till the bacon is done. Garnish with watercress. Salmis of Pheasant Remains of pheasant i| oz. flour, (better if underdone), glass of port wine, 1 oz. butter, 1 teaspoonful red currant 1 shallot, jelly or | teaspoonful a few sweet herbs, sugar, 1 bay leaf, § pint stock made from pheasant bones and skin. Method. — Fry flour and butter brown. Add stock. Boil. Add jelly, shallot and bay leaf, also wine. Allow to stand twenty minutes. Strain. Put in pieces of game. Rissoles à la Pompadour | oz. butter, | oz. flour, pinch of sugar, \ pint stock, 3 mushrooms, if liked, a small piece of 2 tablespoonsful minced shallot, ham or tongue, 4 tablespoonsful minced chicken, rabbit, veal or any white meat. Method. — Cook flour and butter together, and add stock. Boil up. Add shallot, then minced mushrooms, ham and chicken. Mix all together. Stand aside to cool. Make short crust of | lb. flour, 1 oz. lard, 1 oz. butter, ^ teaspoonful baking powder. Cut into rounds with a cutter. Moisten edges with water. Put a little of the mixture on one piece. Cover with another. Take them up and pinch together. Egg and crumb well. Fry in hot fat. Cotelettes à la Déjeuner I pint milk, I I oz. cold chicken or game, 1 oz. butter, 1 raw yolk, 1 truffle, egg and crumbs, small blade of mace, h shallot or 1 small one, i oz. flour, a little salt, cayenne pepper, 1 tablespoonful finely chopped ham or tongue 2 mushrooms. Method. — Boil milk, shallot and mace together. Strain. Make panada with butter, flour and