The exhibition cookery book

Skin the whitings, remove all the meat from the bones and pound in a mortar. Melt the butter in a stew-pan, add the flour, and cook a little without browning, moisten with the milk and oyster liquor; stir briskly until quite smooth, and add the cream ; cook a little longer, but stir all the while. Remove the beards from the oysters, cut the latter into dice, and put them into the mixture; season to taste with salt, pepper, and nutmeg; work in the yolks of the eggs, the anchovy essence, and the pounded fish. Whisk the whites of eggs to a stiff froth and mingle carefully with the mixture. Fill a well-buttered souffle tin or charlotte mould three-parts full, steam for about 45 minutes; unmold, and serve with a white sauce. 29. SCALLOPS OF TURBOT WITH CREAM SAUCE. For this dish use the remains of boiled turbot, remove the skin and bones, and break into flakes. Butter as many scallop shells as may be required, put a teaspoonful of white sauce in each, arrange a layer of turbot on this, season to taste, and continue this until each shell is full ; mask the top of each with white sauce; sprinkle with white breadcrumbs and grated Parmesan or Gruyere cheese; put a tiny piece of butter here and there on top of each. Place the shells on a baking tin and cook in a hot oven for twenty minutes. The top should be of a nice golden brown. Dish upon a folded napkin, garnish wth fresh parsley, and serve. 30. COD FISH SOUFFLÉ. 12 ozs. codfish, freed from skin ,and bones :1 gill cream .1 gill fish Stock- Cardinal sauce 3 eggs 2 ozs. butter 2 ozs. flour Seasoning Pound the fish in a mortar and rub it through a fine sieve. Melt the butter in a stew-pan, stir in the flour, and mix over the fire for several minutes without letting the flour get brown. Moisten with the fish stock, and continue to stir until the mixture becomes a smooth paste. Return the pounded fish to the mortar, add the above preparation mix thoroughly, and, work in the eggs, one by one, also add the cream gradually; season with pepper, salt, nutmeg, and cayenne or paprika. Put this into a well-buttered ‘souffle-tin, cover with a greased paper, and steam or bake for about forty minutes. Turn out on to a hot dish, and serve with tomato or anchovy sauce; this may be poured over the shape or round the base of the dish. 31. FILLETS OF PLAICE WITH WINE SAUCE. Take off the black skin from the fish, remove the fillets, trim these as neatly as possible and cut each into two or three even-sized fillets; place these in a buttered saute-pan, season with pepper and salt, moisten with the wine and about a tablespoonful of mushroom liquor, add also the blade of mace and the shallots, peeled and cut in two ; cover with a piece of buttered paper, and cook in a 1 medium-sized plaice 6 mushrooms 2 ozs. butter J oz. flour Pepper and salt wine 1 blade of mace 2 sliallots 1 yolk egg A glass of Chablis or Saiiterne