The Pytchley book of refined cookery and bills of fare

Split and take all the meat out of a fair-sized lobster, and cut into pieces the size of dice, take the cream and inside and beat it with some thick Mayonnaise Sauce (No. 44). Mix the meat with the sauce and an ounce of mustard and cress. Having filled some darioles with aspic jelly, cut out the inside of each with a cutter, or obtain some darioles with lining from Adams’, in the Haymarket, and fill in with the above mixture. Rap the darioles on the table to settle the mixture, and pour in some aspic jelly as cold as possible without its being set. Put in ice, where they must be kept until just before serving, or, as the outer coat of aspic is not very thick, it melts. Turn out, and serve one for each person. LOBSTER CROQUETS OR CUTLETS. No. 129. Split and take the meat from a fair-sized lobster and chop into small pieces, mix with half a pint of White Allemande Sauce (No. 9) the pounded berries, spawn, inside and cream, a little cayenne pepper and salt, and the chopped meat ; make the whole hot in a stewpan for FISH. H5 five minutes and pour on a dish to cool. When cold cut with a cutter in the shape of cutlets, or roll some of the mixture on a board well floured into cork-shaped pieces with a flat knife. Put on a dish, egg and bread-crumb very carefully, put in a frying basket and fry for two minutes or until a nice light brown, and serve with fried parsley in a very hot entree dish. BROILED MACKEREL AUX FINE HERBS, OR A LA TARTAR OR FENNEL. No. 130. Split or fillet, and broil either on a gridiron over a bright fire or in a Dutch oven before the fire two good- sized mackerel for about ten minutes ; if with Fine Herbs put a pat of Fine Herbs Butter (No. 19) on each, if with Tartar or Fennel, rub a little plain butter over each fish, and serve half a pint of Tartar Sauce (No. 74) or Fennel Sauce (No. 36) in a boat. RED MULLET IN CASES. No. 131. Scale, trim, and take out the gills of six red mullet, wash and dry them ; put each in a case of buttered paper well secured, place them in a baking tin well covered with butter, a glass of sherry, and a gill of Fine Herbs Sauce (No. 35) ; half an hour before serving put it in the oven and bake for twenty minutes, add another gill of Fine Herbs Sauce (No. 35) and a squeeze of lemon ; put it in the oven to get quite hot and serve them in the baking tin — some sauce to be put on each plate. RED MULLET A LA BEQUINOT. No. 132. Scale, take out the livers and keep for use, cut in half and take out every bone from three good-sized red mullet, put them in a baking tin ; cut in thin slices an onion, a carrot, and a sprig of parsley, put these on the fillets, add a table-spoonful of salad oil and the juice of a lemon, L 146 THE PYTCHLEY COOKERY BOOK. sprinkle with Searcy Salt and allow fish to marinade in the vegetables for four hours ; stew the bones and head with a glass of sherry, a small onion, a carrot and parsley cut up, until all the goodness is extracted ; strain and reduce to a third and add a table-spoonful of Sauce Espagnole (No. 34), a table-spoonful of Tomato Sauce (No. 73), half a dozen finely-chopped mushrooms, and a dessert-spoonful of finely-chopped parsley. Boil until substance of half- glaze. Bake the fish with the marinade until cooked, strain the liquor from the pan into the sauce ; put the fish into an entree dish and pour the sauce over it.