The new practical cookery guide

164 The New Practical Cookery Guide. Windsor — Poached, masked with creamed oyster sauce and Parisienne potatoes round. Yvette — Poached, masked fines herbes sauce, tomatoes farced with fish salpicon and mushroom, round. Matelotte. One of the oldest preparations in French cuisine that is seldom seen in England, with exception of the traditional stewed eels. On the Continent many catering establishments make it one of their special dishes, undoubtedly the fresh water eels and carp are the two most suitable fish to use in matelotte, but an excellent substitute is found, as in matelotte Normande, in whiting, soles, and gurnet, etc. The fish is sliced, placed in convenient sized pan, and covered with either red or white wine, sliced onion, a bouquet garni, a soupcon of garlic, salt and fresh ground pepper ; when boiling, a glass or two of brandy is added and allowed to simmer till done, the piece of fish carefully removed and dressed in timbales, the liquor strained and reduced, and lie with either kneaded butter and flour or veloute or Espagnole, as the case requires, and garnished with mushrooms, button onions, crayfish tail, etc., and poured over the fish in timbales with croutons round. Matelotte Mariniere — Cooked with white wine and brandy thickened with fish veloute and cream, garnished with mushroom, button onions, and fried croutons. Matelotte Canotiere — Cooked with white wine and cognac, thickened with kneaded butter and flour, Poissons (Fish). garnished with mushrooms, button onion glaces, small fried smelts, and croutons round . Matelotte Meuniere — Cooked with red wine (claret) and brandy, thickened with kneaded butter and flour, garnished with crayfish tails, and croutons. Matelotte Meurette — Cooked with claret and cognac, thickened with kneaded butter and flour, served on fried large croutons, slightly garlic flavour. Matelotte Normande — Cooked with cider and cognac, thickened with veloute and cream, garnished with oysters, mussels, and mushrooms. Matelotte Poach House — Cooked in claret and brandy, thickened with kneaded butter and flour, garnished with dice of pickled pork, mushrooms, and croutons. Timbales de Soles. Timbales de Sole a la Grimaldi — Farced paupiette served) in short paste timbale, with layer of macaroni a la creme, sliced trufle, and fish veloute, lie with lobster butter over. Timbales de Sole Carmelite — As Cardinal, Normande sauce over. Timbales de Sole Marquise — Poached fillets served in timbales, with salmon quenelles, oysters and truffes, vin blanc sauce and paprika over. Timbales de Soles Cardinal — Farced paupiettes, poached and served in timbales with sliced mushrooms, crayfish, and trufle Cardinal sauce over. Turban de Filet de Sole Villarey — Fillets arranged in well-buttered bordure mould with sliced trufle on each, filled with rich fish farce, baked, served The New Practical Cookery Guide. with salpicon of truffe, mushroom and soft roe in centre, lobster sauce over. Turban de Filets de Sole Careme — Fillets arranged in moulds lined with fish farce, salpicon of oysters, mussels, prawns, mushrooms, and truffe, lie veloute, layer of farce over and baked. Sattmon (Salmon). A V Americaiue — Supremes prepared as lobster Americaine. Amirale — Cooked in No. 3 courtbouillon, served with G-enevoise sauce, fried ovsters and fried mussel garnish. Balmoral (Darnes) — Poached, Chambord sauce with quenelles, truffe and lobster, Parisian potatoes round.