thick, stir to it a truffle✪ Oysters d la Casanova and the hard-boiled egg-
white, both cut into Julienne strips, and use. If you
stir cubes of foie gras, flakes of salmon or lobster, &c.,
into this sauce and serve in tiny jjastry (either puff,
cheese, or anchovy) cases, the dish is known as casso-
lettes de foie gras (Sc.) d la Gasaytova.
Savoury Cod's JRoe. — If smoked roe is used it must
be steeped for a little to soften it, then sliced,
and fried lightly in a little butter ; serve on
croutons of fried bread seasoned with minced parsley,
chives, and coralline pepper. It is also good if,
after lightly frying, it is pounded, with freshly
ground black and cayenne pepper, and sufflcient
butter to make it all a nice smooth paste. If
pressed into pots and covered with melted butter to
keep it airtight, this will keep for some time, and is
excellent as a stand-by or as a foundation for other
savouries ; as it can be served spread on hot toast
with a seasoning of lemon juice, cayenne, and
minced parsley, or beaten up with stiffly whipped
cream (cold) and forced out on to square or round
croutes ; or it may be broken up and heated in a
rich white (and thick) sauce and used as a filling for
an omelette fourree. If fresb roe is used wash it well,
then put it into a pint of boiling water seasoned
with a tablespoonful of vinegar, and a pinch each of
salt and pepper. Let it boil for fifteen minutes,
then serve hot with hollandaise or tomato sauce, or
else leave it till cold, then slice and fry it and serve
it like the smoked roe, either plain, or with a rose
of anchovy butter, seasoned caviar, or horseradish
cream on each.
SAVOURIES.
71
Savoury Herring Roes. — Take six good soft (fresh)
herring roes, well wash them, and lay them in a pan
with loz. of butter and a little salt and pepper, and
cook them for six or eight minutes under a buttered
paper ; then a,rrange on fingers of buttered toast or
finger croiitons, season with a drop or two of lemon
juice, coralline pepper, and a drop of essence of
anchovy, and set in the oven till quite hot. Tinned
herring roes may be used in the same way, but
naturally do not require the first cooking.
Laitances au Gratin. — Cook some soft roes as
above, have ready some little paper cases j)reviously
oiled and dried, put a layer of d’Uxelle mixture in
each, then a herring roe, either straight or curled,
put a spoonful of rich espagnole (or tomato) sauce
into each case, dust with bread-crumbs, and set in the
oven till nicely browned. A plainer method of doing
this is to lay a cooked roe in each case, season with
pepper and salt, grated bread, and minced parsley,
with a morsel of butter on each, and bake till the
crumbs are browned ; then serve with a tiny pat of
maitre d’hotel butter on each. This is known as
laitances gratines a la maitre d’hotel.
Laitances en Papillotes. — Oil some heart-shaped
pieces of paper, lay a little d’Uxelle mixture on each,
with a spoonful of rather thick tomato sauce, and on
this a well washed but uncooked roe, fold the paper,
pinching the edges well together, and bake or broil
till the paper puffs out.
Laitances d la Liable. — Season some well-washed
roes with salt, lemon juice, cayenne, and if liked a
di’op or two of Tabasco, and cook till nearly crisp in
72
SALADS, SANDWICHES, &c.
✪ Laitances d la Liable
Page 34 · 2 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
thick, stir to it a truffle and the hard-boiled eggwhite, both cut into Julienne strips, and use. If you stir cubes of foie gras, flakes of salmon or lobster, &c., into this sauce and serve in tiny pastry (either puff, cheese, or anchovy) cases, the dish is known as cassolettes de foie gras (Sc.) d la Gasaytova.
Savoury Cod's JRoe. — If smoked roe is used it must be steeped for a little to soften it, then sliced, and fried lightly in a little butter ; serve on croutons of fried bread seasoned with minced parsley, chives, and coralline pepper. It is also good if, after lightly frying, it is pounded, with freshly ground black and cayenne pepper, and sufficient butter to make it all a nice smooth paste. If pressed into pots and covered with melted butter to keep it airtight, this will keep for some time, and is excellent as a stand-by or as a foundation for other savouries ; as it can be served spread on hot toast with a seasoning of lemon juice, cayenne, and minced parsley, or beaten up with stiffly whipped cream (cold) and forced out on to square or round croutes ; or it may be broken up and heated in a rich white (and thick) sauce and used as a filling for an omelette fourree. If fresh roe is used wash it well, then put it into a pint of boiling water seasoned with a tablespoonful of vinegar, and a pinch each of salt and pepper. Let it boil for fifteen minutes, then serve hot with hollandaise or tomato sauce, or else leave it till cold, then slice and fry it and serve it like the smoked roe, either plain, or with a rose of anchovy butter, seasoned caviar, or horseradish cream on each.
Savoury Herring Roes. — Take six good soft (fresh) herring roes, well wash them, and lay them in a pan with loz. of butter and a little salt and pepper, and cook them for six or eight minutes under a buttered paper ; then arrange on fingers of buttered toast or finger croutons, season with a drop or two of lemon juice, coralline pepper, and a drop of essence of anchovy, and set in the oven till quite hot. Tinned herring roes may be used in the same way, but naturally do not require the first cooking.
Laitances au Gratin. — Cook some soft roes as above, have ready some little paper cases previously oiled and dried, put a layer of d’Uxelle mixture in each, then a herring roe, either straight or curled, put a spoonful of rich espagnole (or tomato) sauce into each case, dust with bread-crumbs, and set in the oven till nicely browned. A plainer method of doing this is to lay a cooked roe in each case, season with pepper and salt, grated bread, and minced parsley, with a morsel of butter on each, and bake till the crumbs are browned ; then serve with a tiny pat of maitre d’hotel butter on each. This is known as laitances gratines a la maitre d’hotel.
Laitances en Papillotes. — Oil some heart-shaped pieces of paper, lay a little d’Uxelle mixture on each, with a spoonful of rather thick tomato sauce, and on this a well washed but uncooked roe, fold the paper, pinching the edges well together, and bake or broil till the paper puffs out.
Laitances à la Liégeoise. — Season some well-washed roes with salt, lemon juice, cayenne, and if liked a di’op or two of Tabasco, and cook till nearly crisp in
Records on this page
Oysters d la CasanovaLaitances d la Liable