The Pytchley book of refined cookery and bills of fare

Bake in a buttered baking tin three fillets of salmon for twelve minutes; put in an entree dish, and pour over the fillets three-quarters of a pint of Brown Stamford Sauce (No. 71). COQUILLE OF SALMON. No. 162. Pull into flakes one pound of cold salmon ; put into a stewpan three ounces of butter, a gill of picked shrimps,, six truffles sliced, six mushrooms sliced, a gill of Consomme (No. 1), and a tea-spoonful of Searcy Salt, and let it simmer for ten minutes, put in the fish, simmer for five minutes more ; then fill six buttered scallop shells with the mixture, cover over with fried bread-crumbs, and small pieces of butter in each shell, put in the oven for five minutes, and serve. SMELTS , FRIED. No. 163. Take out the gills, wash and dry twelve smelts, flour, dip in egg and very finely grated bread-crumbs, arrange them in a frying basket, and fry in boiling lard for about three minutes a nice light brown ; serve on a napkin with fried parsley, either with Anchovy Sauce (No. 10), Dutch Sauce (No. 29), in a boat, or better still, the author thinks, with lemon quartered and cayenne handed round for each person to please himself as to quantity. T54 THE PYTCHLEY COOKERY BOOK. FRIED SPRATS. No. 164. Wash and rub with a cloth to clean off all the scales, and dry thoroughly a pound of sprats, put them on a dry cloth and flour them, put them in a frying basket separately, and dip it in boiling lard for about two minutes ; put them on a sieve to dry for two or three minutes in the oven ; serve lightly arranged on a napkin, with lemons quartered and cayenne pepper handed round. TROUT ; FRIED. No. 165. Clean, wash, and dry six trout, about a quarter of a pound each ; flour, egg and crumb and fry for about five minutes ; serve on a napkin garnished with fried parsley, with Downton Sauce (No. 32), Tartar Sauce (No. 74), or Anchovy Sauce (No. 10), handed round in a boat. FILLET OF TROUT, , BOILED. No. 166. Clean, wash, dry, and fillet three trout, about one pound each, in the same way soles are filleted for frying, only there will be two instead of four fillets in each fish; cut the fillets in half and boil as fillet of sole, and serve with three-quarters of a pint of either of the following sauces, poured over them in an entree dish : Downton Sauce (No. 32), Anchovy Sauce (No. 10), White (No. 70) or Brown Stamford Sauce (No. 71), Fennel Sauce (No. 36), 01- Cardinal Sauce (No. 23). FILLET OF TURBOT AU PARMESAN. No. 167. Purchase four pounds of the thick part of a turbot, skin, wash, and fillet as sole for frying (No. 148), cut into six fillets about three inches square, bake in butter for about FISH. 155 twelve minutes ; place in an entree dish, and mask with three-quarters of a pint of Parmesan Sauce (No. 60), and a little grated Parmesan sprinkled over it ; lightly brown with a salamander, and serve. TURBOT AND DUTCH SAUCE. No. 16S. Fillet as Brill (No. 114), and boil sufficient for six persons; pour over in an entree dish half a pint of Dutch Sauce (No. 29). TURBOT AU GRATIN A LA CREME. No. 169. Fillet, boil as above, and cover with half a pint of Cream Bechamel Sauce (No. 13); sprinkle with browned bread- crumbs, put in the oven five minutes, and serve. WHITEBAIT ; FRIED. No. 170.