Laitances aux Cepes. — Brush some hard bloater
roes with butter, and grill before a clear fire, then
mince them, and season with salt, lemon juice, and
cayenne, and spread this thickly on round croutons,
then lay on each a round mushroom fried in butter,
and serve veiy hot. (Broiled or fried mushrooms
also go excellently well with soft fresh herring roes.)
If a little of this herring roe, minced and rolled in
thin slices of fat bacon, is dipped in batter and fried,
it is known, served on croutons, as Laitances en
KromesJcis.
Smoked Haddock Toast. — Flake very finely half a
cooked Finnon haddock (one stewed in milk for
choice). Meantime melt loz. of butter with a
full tea, spoonful of flour, and the same of minced
chives (or a very finely minced shallot) and of
parsley, and stir it all over the fire till quite hot (but v
not browned), then add the flaked fish ; meanwhile
beat up one or two eggs in half a pint of milk x
(preferably that in which the haddock was cooked),
season to taste with black, red, or white pepper, and
pour it to the fish, stirring it all over the fire till
thickened and well blended, when you pour it on to
croutons of fried brown bread, and serve very hot,
dusted with coralline pepper and minced parsley✪ Smoked Haddock Toast.
Or : Flake the fish finely, and for each table- |
spoonful allow a well-washed fillet of anchovy and a [
tiny piece of butter, and pound it all till smooth, W.,
seasoning it with a dust of pepper. Now stir to it a ^
gill of any nice white sauce, allow it to get thoroughly
SAYOURIES.
75>
hot without actually boiling, then stir in the yolk of
an egg or a tablespoonful of cream, and serve very
hot on fingers of buttered toast lightly dusted with
coralline pepper.
Or : Flake the fish as before, and for this quantity
allow loz. each of butter and of grated cheese,
moistening it with an egg yolk and a tablespoonful
of either white sauce or thick cream, and when
thoroughly hot season to taste and pour into some
croiUes creuses ; cover each with the stiffly whipped
white of the egg by means of a pipe and bag, and
set in the oven till crisp and lightly browned. A
few drops of essence of anchovy are an improve-
ment. If this is served in croutes creuses or crou~
stades, it is known as Croutes de merluche d la
Florence.
Ballettes de Merluche (Savoury Haddock Balls). —
Flake and pound half a cooked haddock, and stir it
over the fire with loz. of butter, a good dash of
coralline pepper and a teaspoonful of minced parsley
or chives, and enough thick cream or good white sauce
to bring it to the consistency of rissole forcemeat r
then turn it out and leave till cold. It can then be
divided, rolled into balls in your floured hands,
egged, cnimbed, and fried a golden brown, then well
di’ained, and. serve very hot, dusted with coralline
pepper and garnished with fried parsley. If pre-
ferred some cheese or anchovy pastry may be rolled
out very thinly, rounds stamped out of it, and a
spoonful of the mixture placed on each, when they are
doubled over in a crescent shape, egged and crumbed,
or rolled in broken up vermicelli, fried, drained, and
76
SALADS, SANDWICHES, &o.
Page 36 · 3 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
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Laitances aux Cepes. — Brush some hard bloater
roes with butter, and grill before a clear fire, then
mince them, and season with salt, lemon juice, and
cayenne, and spread this thickly on round croutons,
then lay on each a round mushroom fried in butter,
and serve veiy hot. (Broiled or fried mushrooms
also go excellently well with soft fresh herring roes.)
If a little of this herring roe, minced and rolled in
thin slices of fat bacon, is dipped in batter and fried,
it is known, served on croutons, as Laitances en
KromesJcis.
Smoked Haddock Toast. — Flake very finely half a
cooked Finnon haddock (one stewed in milk for
choice). Meantime melt loz. of butter with a
full tea, spoonful of flour, and the same of minced
chives (or a very finely minced shallot) and of
parsley, and stir it all over the fire till quite hot (but v
not browned), then add the flaked fish ; meanwhile
beat up one or two eggs in half a pint of milk x
(preferably that in which the haddock was cooked),
season to taste with black, red, or white pepper, and
pour it to the fish, stirring it all over the fire till
thickened and well blended, when you pour it on to
croutons of fried brown bread, and serve very hot,
dusted with coralline pepper and minced parsley.
Or : Flake the fish finely, and for each table- |
spoonful allow a well-washed fillet of anchovy and a [
tiny piece of butter, and pound it all till smooth, W.,
seasoning it with a dust of pepper. Now stir to it a ^
gill of any nice white sauce, allow it to get thoroughly
SAYOURIES.
75>
hot without actually boiling, then stir in the yolk of
an egg or a tablespoonful of cream, and serve very
hot on fingers of buttered toast lightly dusted with
coralline pepper.
Or : Flake the fish as before, and for this quantity
allow loz. each of butter and of grated cheese,
moistening it with an egg yolk and a tablespoonful
of either white sauce or thick cream, and when
thoroughly hot season to taste and pour into some
croiUes creuses ; cover each with the stiffly whipped
white of the egg by means of a pipe and bag, and
set in the oven till crisp and lightly browned. A
few drops of essence of anchovy are an improve-
ment. If this is served in croutes creuses or crou~
stades, it is known as Croutes de merluche d la
Florence.
Ballettes de Merluche (Savoury Haddock Balls). —
Flake and pound half a cooked haddock, and stir it
over the fire with loz. of butter, a good dash of
coralline pepper and a teaspoonful of minced parsley
or chives, and enough thick cream or good white sauce
to bring it to the consistency of rissole forcemeat r
then turn it out and leave till cold. It can then be
divided, rolled into balls in your floured hands,
egged, cnimbed, and fried a golden brown, then well
di’ained, and. serve very hot, dusted with coralline
pepper and garnished with fried parsley. If pre-
ferred some cheese or anchovy pastry may be rolled
out very thinly, rounds stamped out of it, and a
spoonful of the mixture placed on each, when they are
doubled over in a crescent shape, egged and crumbed,
or rolled in broken up vermicelli, fried, drained, and
76
SALADS, SANDWICHES, &o.