The victory cookery book

Can be prepared by adding an equal amount of the peptonised milk to stock or — beef-tea and soups. Jellies can be made in a similar manner, preparing them as would be done in the ordinary way. Steamed Meat or Fish Should always be sealed up by dipping in boiling water before being placed in the steamer. The time for steaming is equal to that of boiling, except for the necessary time to concentrate the steam in the steamer. Fish Place the fillets of fish in a greased dish, season lightly, add a few drops of lemon Juice and a little butter on each fillet, and poach very carefully without adding any liquor. : Grilled Fish Season the fillets of fish, pass through flour, shake well and baste with oil, then grill. The grill should be very hot and clean, otherwise the fish sticks ; or the fillet may be placed in a frying-pan with a little clarified fat or oil and very slowly fried, then drained. This is equal to grilling, and much easier. Fish Pudding Materials.—1 fillet of whiting, 4 gill of white sauce (see p. 41), 1 tablespoonful of cream, the white of an egg. Method.—Pound the whiting, add the white sauce, season with salt and_ pass through a sieve, adding the cream and the white of egg loosely whipped. Put in a buttered mould and place this in boiling water reaching to within three-quarter the height of the mould, and poach very carefully. Turn out and serve with the following sauce :— Materials —A few drops of lemon juice, — 1 tablespoonful of cream. Method.—Boil the bones of the whiting — with a little water and lemon juice. When — done (about 10 minutes), strain with pressure and reduce the liquid till it forms a jelly. Add the cream, season if necessary, and pour over the pudding. Poached Fillets of Chicken Lift the fillets, remove the sinews of the flesh, place in a greased saucepan, season very lightly with salt, place the fillets in it and cover with greased paper. Let "sweat" very slowly for 5 minutes each side. Or season with salt, brush over with beaten egg and pass through bread- — crumbs, flatten, then fry in oil to a golden | colour (10 minutes). Drain before serving. Quenelles Pound the fillet of chicken with salt in a mortar, pass through sieve, place in ice in a basin, and work in twice the amount of cream, a little at a time; each time make sure that the mixture is quite smooth before adding the next spoonful. Shape with the spoon, or in a greased quenelle mould, and poach (do not boil) for 12 to 15 minutes. Creams After the fillet has been poached, pound in a mortar, add the liquid and, if necessary, a little reduced chicken jelly. Mix with an equal quantity of loosely whipped cream and place in a glass dish or in a mould to set. Soufflé 1. Prepare as for quenelles. Add half of a loosely whipped white of egg and poach as a pudding very slowly. 2. Pound a cooked fillet, add 4 gill of white sauce or cream, 1 yolk of egg and a whipped white. Mix lightly. Place in a buttered soufflé dish and bake in the oven, placed in a water bath. Sweetbread Soak in water and salt for 12 hours, drain and parboil for 10 minutes, then refresh and place under press to cool. Place with chicken stock on the fire and poach till tender. Serve with the following sauce ; 1 yolk of egg, and 1 tablespoonful of cream : and 1 of the stock in which the sweet- — bread was cooked. Season to taste and — cook like a custard. A few drops of lemon / juice are to be added. Fried Sweetbread Cut the sweetbread into slices (after par-— boiling and pressing) $ inch thick. Season, brush over with egg and pass through the — breadcrumbs. Fry in oil. Tripe