moderately heated oven for about a quarter of an hour, or less, according to the thickness of the fish. In the meantime prepare a white roux with the remaining butter and flour, moisten with a gill of fish stock, a little boiled milk, and the liquor from the fillets, stir until it boils, and let simmer for ten minutes. Cut the mushrooms in slices. Season and strain the sauce, add the yolk of egg and heat up long enough to bind the mixture, then add the mushrooms. Dish up the fish, pour the sauce and garnish over the fillets, and serve. 32. GRILLED RED MULLET. Procure three or four fresh red mullets, wipe them with a damp cloth, and make 3 or 4 incisions across each fish with a sharp knife. Put the fish on a dish, pour over 3 or 4 tablespoonfuls of salad oil, season with salt and pepper, and let them stand thus for about an hour. Meanwhile prepare some Maitre d’hotel butter as follows : — Mix i oz. of fresh butter with one teaspoonful of chopped parsley, a sprig of tarragon, and one of chervil finely chopped, one teaspoonful of lemon juice, and a pinch of salt and pepper. Spread on a plate, put on the ice, and shape into pats when quite firm . See that the gridiron is perfectly clean and the fire suitable for grilling. Grease the gridiron, place the red mullets on it and cook them slowly over or in front of a bright fire. Turn frequently. When done take up the fish. Put some Maitre d’hotel butter on a dish, place the red mullets on this, spread a little more Maitre d’liotel butter on top of each fish, garnish with fresh parsley, and serve hot. THE EXHIBITION COOKERY BOOK. 21 33. OYSTER FRITTERS. 12 plump oysters 2 ozs. flour 1 egg Frying fat ^ lemon 6 thin slices streaky bacon A pinch of salt ^ oz. butter Parsley✪ Oyster Fritters Beard the oysters, and sprinkle over with lemon juice, flatten the bacon with a cutlet bat, and cut each slice in two crossways. Roll up each oyster in a half slice of bacon, and trim the edges. Prepare a* batter in the following manner: — Sift the flour into a basin, add a pinch of salt, stir in the yolk of egg, and moisten with suflicient tepid water (about a table- spoonful) and the butter (oiled) to form a smooth paste; beat up well with a wooden spoon and allow it to stand for a time. Whisk the white of egg to a stiff froth and add it to the batter. Dip each oyster and bacon into the batter, cover completely with batter, and drop one by one into boiling fat or clarified butter. Fry a golden colour, drain, and di.sh up. Fry some washed and picked parsley, and garnish the dish Avith this. 34. FILLETS OF MACKEREL. FRENCH STYLE. 2 mackerel i gill double cream Salt, pepper, and cayenne i oz. butter 2 shallots A small glass of white wine (Chablis or Santerne) Fillet the fish. Butter a gratin dish (a fire-proof china 22 THE EXHIBITION COOKERY BOOK. dish or a silver plated dish), sprinkle over some finely chopped shallots, and range the fillets, skin upwards, on the dish ; season with pepper, salt, and a pinch of cayenne ; moisten with the wine, cover with a buttered paper, and bake in a slow oven for ten minutes. Now remove the skin from the fillets, pour off the liquor from the fish and mix with . the cream. Sauce over the fillets with this, return the dish to the oven, and cook for another five minutes Wipe the edge of the gratin dish, and place it on another dish covered with a folded napkin, and serve.

AI-modernized reading of the original text

moderately heated oven for about a quarter of an hour, or less, according to the thickness of the fish. In the meantime prepare a white roux with the remaining butter and flour, moisten with a gill of fish stock, a little boiled milk, and the liquor from the fillets, stir until it boils, and let simmer for ten minutes. Cut the mushrooms in slices. Season and strain the sauce, add the yolk of egg and heat up long enough to bind the mixture, then add the mushrooms. Dish up the fish, pour the sauce and garnish over the fillets, and serve. 32. GRILLED RED MULLET. Procure three or four fresh red mullets, wipe them with a damp cloth, and make 3 or 4 incisions across each fish with a sharp knife. Put the fish on a dish, pour over 3 or 4 tablespoonfuls of salad oil, season with salt and pepper, and let them stand thus for about an hour. Meanwhile prepare some Maitre d’hotel butter as follows : — Mix i oz. of fresh butter with one teaspoonful of chopped parsley, a sprig of tarragon, and one of chervil finely chopped, one teaspoonful of lemon juice, and a pinch of salt and pepper. Spread on a plate, put on the ice, and shape into pats when quite firm . See that the gridiron is perfectly clean and the fire suitable for grilling. Grease the gridiron, place the red mullets on it and cook them slowly over or in front of a bright fire. Turn frequently. When done take up the fish. Put some Maitre d’hotel butter on a dish, place the red mullets on this, spread a little more Maitre d'hôtel butter on top of each fish, garnish with fresh parsley, and serve hot. 33. OYSTER FRITTERS. 12 plump oysters 2 ozs. flour 1 egg Frying fat ^ lemon 6 thin slices streaky bacon A pinch of salt ^ oz. butter Parsley Beard the oysters, and sprinkle over with lemon juice, flatten the bacon with a cutlet bat, and cut each slice in two crossways. Roll up each oyster in a half slice of bacon, and trim the edges. Prepare a* batter in the following manner: — Sift the flour into a basin, add a pinch of salt, stir in the yolk of egg, and moisten with suflicient tepid water (about a tablespoonful) and the butter (oiled) to form a smooth paste; beat up well with a wooden spoon and allow it to stand for a time. Whisk the white of egg to a stiff froth and add it to the batter. Dip each oyster and bacon into the batter, cover completely with batter, and drop one by one into boiling fat or clarified butter. Fry a golden colour, drain, and dish up. Fry some washed and picked parsley, and garnish the dish with this. 34. FILLETS OF MACKEREL. FRENCH STYLE. 2 mackerel i gill double cream Salt, pepper, and cayenne i oz. butter 2 shallots A small glass of white wine (Chablis or Santerne) Fillet the fish. Butter a gratin dish (a fire-proof china dish or a silver plated dish), sprinkle over some finely chopped shallots, and range the fillets, skin upwards, on the dish ; season with pepper, salt, and a pinch of cayenne ; moisten with the wine, cover with a buttered paper, and bake in a slow oven for ten minutes. Now remove the skin from the fillets, pour off the liquor from the fish and mix with . the cream. Sauce over the fillets with this, return the dish to the oven, and cook for another five minutes Wipe the edge of the gratin dish, and place it on another dish covered with a folded napkin, and serve.

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Fish StockOyster FrittersFillets of Plaice with Wine SauceGrilled Red MulletFillets of Mackerel, French Style

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