Choice cookery

Prepare as above, only use a good brown stock for cooking eels, and when making sauce, brown the butter, then the flour, and add \ oz. glaze. No. 19. LOBSTER CORNETS. a lb. minced lobster, cold veal, or chicken 1§ oz. butter 1§ oz. flour | pint of good stock J pint of milk or cream | teaspoonful lemon juice A little salt, pepper, and cayenne Some French puff pastry (page 104.) Roll out the pastry as thinly as possible about 18 inches long, cut into strips one inch wide, wet the right hand side of each strip and roll on some ^slipper moulds, which must be greased on the outside, commencing at the thin end of the moulds, and allow the wetted edge * Slipper Moulds, 2s. 6d. per dozen, by post 2s. 9d., from H. M. Young, 27, Arpley Street, Warrington. to fold over the under-layer of pastry each time ; finish the top neatly, put on a baking sheet, paint over the top of each with a little beaten egg ; bake in a hot oven eight to ten minutes. Meanwhile put the butter into a pan to melt, then stir in the flour and add the milk ; stir until it boils and is thick and smooth, then add lobster, veal, or chicken, salt, pepper, cayenne, and lemon juice ; re-heat, and put the mixture into a bag with a * *plain forcing tube ; remove the moulds from pastry cases, and fill each with the mixture ; garnish alternately with lobster coral and parsley, dish in a ring, and serve hot or cold. . No. 20. LOBSTER SOUFFLE. 3 oz. flour I 1 oz. butter Yolk of one egg | 1 teaspoonful anchovy sauce Rub the butter into the flour, add to the yolk the anchovy and a little water; with this mix the flour into a stiff paste, roll out as thinly as possible, butter some cutlet moulds, and line with the pastry. Then prepare mixture as follows. * Forcing Bag and Plain Tube, Is. 4d., by post • Is. 6d., from H. M. Young, 27, Arpley Street, Warrington. No. 21. SOUFFLE MIXTURE. 2 oz. minced lobster 1 yolk and 2 whites f teaspoonful anchovy Pepper, salt, and cayenne 1 oz. flour 1 oz. butter £ pint milk or cream ^ teaspoonful lemon juice Melt the butter and stir in the flour until quite smooth, then add the milk, stir until it boils and is well thickened, then add the flavourings, yolk of egg and lobster, and the white whipped to a very stiff froth ; stir in very lightly, fill the cutlet moulds, and place on each a little piece of butter ; bake 15 minutes, lift carefully out and dish like cutlets on a lace paper,, garnish the centre with parsley or cresses. No. 22. MULLETS A LA CARDINAL. 2 glasses of claret A small slice of onion A bay leaf 1 teaspoonful corn flour | oz. glaze Lemon juice A bunch of sweet herbs Salt and pepper Clean and trim the mullets, sprinkle them with salt, pepper, and lemon juice, lay them in a thickly buttered tin with the herbs, &c., pour round the wine, cover with buttered paper, and bake 20 minutes ; remove the mullets into a dish, strain the gravy and thicken it with the corn flour, pour over and round the mullets, and serve. Cutlet Moulds, 2s. Od. per dozen, by post 2s. 3d., . from H. M. Young, 27, Arpley Street, Warrington. No. 23. PIKE A L’ANGLAISE. 1 pike £ dozen minced button mushrooms Salt, pepper, and cayenne 1 large egg 1 teaspoonful of arrowroot 1 oz. butter A dust nutmeg 4 pint good brown stock 2 tablespoonfuls bread crumbs