Recherché entrées

Bone the fish, and cut into neat portions, not too thin, removing the black skin. Place the pieces in a braising pan on a mirepoix made from above-named ingredients. Season with salt and pepper, moisten with the wine, and cover, then braise (white) adding a little fish stock, previously made from the fish bones and skin, and then well reduced with the Lemco or meat glaze. When the pieces of turbot are sufficiently braised, take them up carefully, and keep hot. Prepare a neatly shaped border of marquise potato pur^e in an oval dish, and bake in the oven. Next prepare the sauce from abovegiven ingredients. Dress the turbot neatly in the dish, and sauce over carefully. Garnish with the oysters poached in stock, and cut in halves, also mushroom heads and small marble-shaped potatoes cooked in fish stock. Arrange the former in groups, and the potatoes m a line in centre of dish. Serve hot, and hand remainder of sauce round separately. Italian Potato Border. (For above dish.) To 2 lb. of mashed potatoes add i oz. of butter. Season to taste and heat up over the fire, then stir in i whole egg, and 2 yolks well beaten, also |- gill of well reduced tomato puree. Fill into a large forcing bag with a rosette tube and force out in a neat border on a well buttered oblong dish. Brush over lightly with liquefied Lemco and very little stock or water. Bake in the oven till the substance is firm enough. M^daillons de Saumon k la Diplomate (Cold). I to i\ lb. salmon, i oz. butter, lemon juice, lobster farce, pink chaudfroid sauce, i cucumber, and a little 58 Recherche Entrees. mayonnaise, aspic, chopped truiifles or pistachios for garnish, semolina border for dressing. Skin and bone the salmon, cut it into slices, about Jin. thick, flatten out evenly, and stamp out into rounds or ovals to the size of the paper cases (these must be of very flat shape) Arrange the salmon into a buttered saute-pan. Season with salt, pepper, and put a tiny piece of butter on the surface of each. Sprinkle with lemon juice. Cover with buttered paper, and poach in the oven till tender. When done, take up, place the slices carefully on a sieve, mix the lobster farce with a little cream and asp^c, just sufficient to bind, and spread one side of the salmon slices with it. Put them on a wire tray, and sauce over carefully with pink chaudfroid sauce. Besprinkle the edges' with chopped truffle or pistachio, place a star of truffle in centre of each, and coat them finally with a thin layer of aspic. Shred finely the peeled cucumber, mix with very little mayonnaise and whipped cream, salt, and paprika. Have ready a border made of savoury semolina, coated with pink chaudfroid sauce. Fill the centre with the seasoned cucumber and cream, dress the salmon slices on top of the border, garnish round the base of the dish with triangular slices of set aspic. The dish is then ready to serve. Petits Souffles de Saumon, Gauloise. (Cold Salmon Souffles.) J lb. cold cooked salmon, J large cucumber, | gUl bechamel sauce, i-| gills aspic jelly, 2 table-spoonfuls fish essence, i teaspoonful anchovy essence, \ gill cream, salt, pepper, paprika and nutmeg for seasoning, i truffle and chervil leaves for garnish. Peel and slice the cucumber and cut out 8 Jin. thick rings, blanch the remainder in salted water. Free the Fish Entrees. 59 fish from skin and bones, put the latter into a stew-pan with one glass of claret, stock and usual vegetables and make into essence. Pound the salmon in a mortar, when fine enough, add the sauce and the remainder of the cucumber including the trimmings, which has been previously blanched in salted water and well drained. Put all through a fine sieve and incorporate about | gill of aspic and the fish essence, and anchovy essence ; then season to taste with salt, pepper and paprika. Whip the cream till stiff and stir into the above.