Domestic and economical cookery recipes

Remove both skins from the soles and fillet them ( see How to fillet fish). Spread some of the lobster cutlet mixture on the one half of each fillet and fold it over. Place them on a greased baking-sheet and sprinkle with lemon juice. Cover with buttered paper, and bake in a C 2 moderate oven from seven to twelve minutes, according to the thickness of the fillet. Dish the fillets in a circle, and pour over the sauce mixed with chopped truffle. Decorate the fillets by placing on them alternately a pinch of chopped truffle and prepared lobster coral. The fillets may be dished, if liked, on a border of lobster cutlet mixture. Note. — In preparing any fillets of sole for cooking, roll or fold them with the side from which the skin was taken inside. There is still on this an under-skin which contracts in cooking, and unless they are folded in this way the fillets will not keep in shape. No. 82. GRILLED SALMON. Cut the salmon in slices about 1 inch in thickness, rub them over with the best salad oil, if very thick wrap in buttered paper and grill gently, turning every few minutes. They will probably take about 15 minutes to cook. When done the fish will easily leave the bone on being pressed. Tartare, caper, horseradish, poivrade, Italian brown, and many other sauces may be served with it. No. 83 CROUSTADES OF FISH. 2 table spoonfuls cream 1 dessertspoonful anchovy sauce . Cayenne and salt to taste Lemon juice. A few drops Make 6 or 8 croustades in the following manner: Cut slices about 2 inches thick from a stale loaf of bread, and out of the slices cut rounds about inches in diameter. Scoop out the centre, leaving sides and bottom about ^ of an inch in thickness. 6 or 8 croustades 1 lb. cooked fish 1 oz. butter \ oz. flour | gill milk Soak the croustades in thin cream. Drain them, and fry in hot fat, and while quite hot fill them with the fish mixture, made as follows : Melt the butter in a pan, add the flour and milk, boil well. Stir in the fish, cream, seasoning, and last of all, the lemon juice. Fill high in the croustades, and serve while they are hot. No. 84. v. SOUFFLE OF DRIED HADDOCK. 1 gill milk 6 oysters (cut up) 1 oz. butter 3 eggs, whites (beaten stiffly) 1 oz. fine flour 2 eggs, yolks 4 oz. dried haddock (chopped Brown crumbs, finely) top and a little butter, minutes in a moderate oven. Make a sauce as follows : Melt the butter, stir in the flour, add the milk, and boil the mixture well ; stir in the yolks and fish, and season to taste. Lastly, add the whites ; mix them in lightly but thoroughly. Bake the mixture in small “ ramakins ” (oiled and dried previously), put a few brown crumbs on the They will take about fifteen No. 85. TIMBALES OF WHITING. 2 whiting 1 oz. butter \ pint milk A few drops of lemon juice 2 eggs 1 oz. flour ^ teaspoonful salt J teaspoonful white pepper Take all the fish from the bones, and rub it through a wire sieve. Melt the butter, add it to the flour, stir until smooth, add the milk, and cook well; add to it the whiting, the eggs, salt, pepper, and lemon juice, mix all thoroughly (a little cream is a great improvement) ; pour into wellgreased d’ariole moulds, cover with greased paper, and steam 20 minutes ; turn out, and serve with white sauce. No. 8G. FRIED WHITING.