Mobile — Boned, and poached with chopped eschalots, chive, green peppers, mushroom, and parsley, tomato sauce, and cream, served with sauce over and croutons round. Shad. A la Madrid — Filleted, baked with oil, salt and pepper, sliced tomatoes, and red peppers on top, little Spanish saffron, and eschalots, and served. Planked — Well seasoned with salt and fresh-ground pepper, and placed on an oiled oak plank, baste 184 The New Practical Cookery Guide. the shad with butter, and bake ; when done, have a bordure of duchesse potatoes piped round the plank, garnish round fish with rolled grilled bacon, blanched oysters, mushrooms, tomatoes, etc., and serve with maitre d’hotel butter over fish. Planked d la Finoise — Cooked as above with sliced tomatoes, paprika, and sliced green peppers over and the bordure of duchesse potatoes. Ravigotte — Grilled as above, and served with Ravigotte sauce. Vert Pre — Filleted, well seasoned, and grilled, served with green butter over, watercress, and lemon garnish. Stripped Bass. Bostonienne — Cut into supreme, egged and bread- crumbed and fried, served with a slice of grilled bacon on each. Conti — Scored and baked, served on a puree of butter beans, Genevoise sauce over. Montebello — Filleted, seasoned with paprika, and baked, served with Choron sauce over, and fried sweet potatoes round. Providence — Filleted and baked, served with mush- rooms, olives, oysters, and truffe round, fish veloute over. Homard (Lobster). Americaine — Live lobster is used, the tail cut in inch pieces, claws cracked, the body split and cleaned, the fleshy parts kept for sauce, then sauteed Poissons (Fish). 185 with oil and butter for ten minutes, drained, finely chopped onion added, and white wine, salt, freshly ground pepper, a soup9on of garlic and chopped parsley, dice of skinned tomatoes, and a little cognac, cover and cook till done ; serve the pieces of tail in a timbale, the shelled claws on top, add the inside of body to sauce, and reduce with a piece of butter; just before serving, lie with fresh butter, juice of lemon, and pour over lobster, chopped parsley and tarragon on top. American style — Lobster cut as above, sauteed with butter for ten minutes, the chopped eschalots and green peppers, salt and paprika, thyme, and bay leaf, chopped tomatoes, and some sherry ; cook till done, and serve with sauce lie with butter and juice of lemon. Bordelaise — Cut up and sauteed as for Americaine, chopped eschalots, white wine, and cognac, lie with tomato sauce veloute, shelled, served in timbale, the sauce reduced and buttered, pour over, chopped parsley on top. Broche (a la) — Split, basted with butter and champagne, seasoned, grilled on open fire, and served with Eavigotte sauce. Cardinal — Split, scalloped in own shell, Nantua sauce over, and gratines. Cettoise — Sliced lobster served in timbale with curried rice and Americaine sauce over. Clarence — Split, sliced, rice Indienne in shell, lobster on top, masked, curried, cream sauce, sliced truffe. 186 The New Practical Cookery Guide. Danoise — Cut in squares, sauteed with green peppers and oil, dice of tomatoes, and fines herbes, highly seasoned with paprika, served in tiihbales. En Brochette — Slices of lobster and thin bacon skewered alternately, rolled in devilled butter and fresh crumbs, grilled, served on toast, with little oiled butter over.

AI-modernized reading of the original text

Mobile — Boned, and poached with chopped eschalots, chive, green peppers, mushroom, and parsley, tomato sauce, and cream, served with sauce over and croutons round. Shad. A la Madrid — Filleted, baked with oil, salt and pepper, sliced tomatoes, and red peppers on top, little Spanish saffron, and eschalots, and served. Planked — Well seasoned with salt and fresh-ground pepper, and placed on an oiled oak plank, baste 184 The New Practical Cookery Guide. the shad with butter, and bake ; when done, have a bordure of duchesse potatoes piped round the plank, garnish round fish with rolled grilled bacon, blanched oysters, mushrooms, tomatoes, etc., and serve with maitre d’hotel butter over fish. Planked d la Finoise — Cooked as above with sliced tomatoes, paprika, and sliced green peppers over and the bordure of duchesse potatoes. Ravigotte — Grilled as above, and served with Ravigotte sauce. Vert Pre — Filleted, well seasoned, and grilled, served with green butter over, watercress, and lemon garnish. Stripped Bass. Bostonienne — Cut into supreme, egged and breadcrumbed and fried, served with a slice of grilled bacon on each. Conti — Scored and baked, served on a puree of butter beans, Genevoise sauce over. Montebello — Filleted, seasoned with paprika, and baked, served with Choron sauce over, and fried sweet potatoes round. Providence — Filleted and baked, served with mushrooms, olives, oysters, and truffe round, fish veloute over. Homard (Lobster). Americaine — Live lobster is used, the tail cut in inch pieces, claws cracked, the body split and cleaned, the fleshy parts kept for sauce, then sauteed Poissons (Fish). with oil and butter for ten minutes, drained, finely chopped onion added, and white wine, salt, freshly ground pepper, a soupçon of garlic and chopped parsley, dice of skinned tomatoes, and a little cognac, cover and cook till done ; serve the pieces of tail in a timbale, the shelled claws on top, add the inside of body to sauce, and reduce with a piece of butter; just before serving, lie with fresh butter, juice of lemon, and pour over lobster, chopped parsley and tarragon on top. American style — Lobster cut as above, sauteed with butter for ten minutes, the chopped eschalots and green peppers, salt and paprika, thyme, and bay leaf, chopped tomatoes, and some sherry ; cook till done, and serve with sauce lie with butter and juice of lemon. Bordelaise — Cut up and sauteed as for Americaine, chopped eschalots, white wine, and cognac, lie with tomato sauce veloute, shelled, served in timbale, the sauce reduced and buttered, pour over, chopped parsley on top. Broche (a la) — Split, basted with butter and champagne, seasoned, grilled on open fire, and served with Ravigotte sauce. Cardinal — Split, scalloped in own shell, Nantua sauce over, and gratines. Cettoise — Sliced lobster served in timbale with curried rice and Americaine sauce over. Clarence — Split, sliced, rice Indienne in shell, lobster on top, masked, curried, cream sauce, sliced truffe. 186 The New Practical Cookery Guide. Danoise — Cut in squares, sauteed with green peppers and oil, dice of tomatoes, and fines herbes, highly seasoned with paprika, served in timbales. En Brochette — Slices of lobster and thin bacon skewered alternately, rolled in devilled butter and fresh crumbs, grilled, served on toast, with little oiled butter over.

The new practical cookery guide