Take the remains of dressed salmon, free from the skin
and bone, which should be bruised and boiled for stock in
a pint of water until reduced to half a pint; tear the flesh
into shreds ; make a bechamel sauce of the fish stock,
using a full tablespoonful of butter, the same of flour
(see recipe) ; when thick and smooth add a gill of thick
cream, a glass of sherry or white wine, and the beaten
yolks of two eggs — these must be stirred in last and al-
lowed to come to the boiling point but not to boil; then
put in half a pound of salmon flakes✪ Salmon Croquettes. It should be as
thick as oatmeal porridge ; when turned on to a but-
tered plate it should spread, but not run; spread it an
inch thick on a plate and set on ice to get quite cold.
When wanted for use divide into pieces, shape into the
form of corks, egg and crumb them (see Crumbing) and
fry two minutes in very hot fat.
Dipped into frying batter these are excellent. Gar-
nish with fried parsley, and serve with cucumber salad.
LOBSTER CUTLETS A:N'D CROQUETTES.
Take the meat from a good-sized lobster ; put a table-
spoonful of butter and one of flour in a saucepan on
the fire ; stir till they bubble ; pour into it a gill of
water, a gill of cream, and a glass of white wine 5 stir
till thick and smooth ; beat the yolks of two eggs ;
stir them in with the meat of the lobster, and enough
of the coral bruised to make the whole a fine red ; stir
it over the fire till it is at boiling point ; turn the mix-
ture out on a buttered plate and set it to harden. Flour
your hands and form the mixture when cold into cut-
lets, as near as you can, the shape and size of a small
lamb cutlet. Crumb them as directed for croquettes ;
Entries. 1 69
stick one of the small lobster claws in the end of each
cutlet to represent the bone. Arrange in the frying-
basket yery carefully and fry in very hot fat.
Lobster croquettes are made from the same mixture,
but formed into cork or cone shapes.
ROUGH PUFF PASTE.
{South Kensington School of Coohery.)
This pastry will serve for most purposes for which
puff paste is used ; it is better than most home-made
puff paste, and takes no longer to make than common
short paste, while puff paste is the most laborious work
of the kitchen.
Have the butter as hard as possible, the chopping-
bowl and knife cold. Take eight ounces of flour and
six of butter ; put them in a chopping-bowl and chop
together, not too fine ; make a hole in the centre of the
flour and butter, in which put the yolk of one egg, a
quarter saltspoonful of salt and a teaspoonful of lemon
juice and a tablespoonf ul of ice-wate✪ Rough Puff Paster ; break the egg in
this water with a knife ; then slowly and lightly mix it
all with the fingers, using more water if necessary to form
a stiff paste. Handle it lightly ; keep the hands and
board well floured that the paste may not stick.
Page 87 · 3 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take the remains of dressed salmon, free from the skin and bone, which should be bruised and boiled for stock in a pint of water until reduced to half a pint; tear the flesh into shreds ; make a bechamel sauce of the fish stock, using a full tablespoonful of butter, the same of flour (see recipe) ; when thick and smooth add a gill of thick cream, a glass of sherry or white wine, and the beaten yolks of two eggs — these must be stirred in last and allowed to come to the boiling point but not to boil; then put in half a pound of salmon flakes. It should be as thick as oatmeal porridge ; when turned on to a buttered plate it should spread, but not run; spread it an inch thick on a plate and set on ice to get quite cold. When wanted for use divide into pieces, shape into the form of corks, egg and crumb them (see Crumbing) and fry two minutes in very hot fat.
Dipped into frying batter these are excellent. Garnish with fried parsley, and serve with cucumber salad.
LOBSTER CUTLETS AND CROQUETTES.
Take the meat from a good-sized lobster ; put a tablespoonful of butter and one of flour in a saucepan on the fire ; stir till they bubble ; pour into it a gill of water, a gill of cream, and a glass of white wine 5 stir till thick and smooth ; beat the yolks of two eggs ; stir them in with the meat of the lobster, and enough of the coral bruised to make the whole a fine red ; stir it over the fire till it is at boiling point ; turn the mixture out on a buttered plate and set it to harden. Flour your hands and form the mixture when cold into cutlets, as near as you can, the shape and size of a small lamb cutlet. Crumb them as directed for croquettes ;
Entries. 1 69
stick one of the small lobster claws in the end of each cutlet to represent the bone. Arrange in the frying-basket very carefully and fry in very hot fat.
Lobster croquettes are made from the same mixture, but formed into cork or cone shapes.
ROUGH PUFF PASTE.
(South Kensington School of Cookery.) This pastry will serve for most purposes for which puff paste is used ; it is better than most home-made puff paste, and takes no longer to make than common short paste, while puff paste is the most laborious work of the kitchen.
Have the butter as hard as possible, the choppingbowl and knife cold. Take eight ounces of flour and six of butter ; put them in a chopping-bowl and chop together, not too fine ; make a hole in the centre of the flour and butter, in which put the yolk of one egg, a quarter saltspoonful of salt and a teaspoonful of lemon juice and a tablespoonf ul of ice-water ; break the egg in this water with a knife ; then slowly and lightly mix it all with the fingers, using more water if necessary to form a stiff paste. Handle it lightly ; keep the hands and board well floured that the paste may not stick.
Records on this page
Salmon CroquettesLobster Cutlets and CroquettesRough Puff Paste