Four seasons cookery books

dash powdered saffron large strip orange rind Fennel and almond fish soup Imperial/Metric 8 02./225 g. plaice fillets 1 medium onion 4 peppercorns 1 tablespoon fennel seeds 2 fl. oz./50 ml. dry white wine 2 0z./50 g. blanched almonds 2 fl. oz./50 ml. soured cream chopped fresh dill American 2 Ib. flounder fillets 1 medium onion 4 peppercorns 1 tablespoon fennel seeds cup dry white wine cup blanched almonds Cup soured cream chopped fresh dill BI W|— A|— Herring potato balls with dill Imperial/Metric 1 |b./450 g. potatoes 1 egg 1 teaspoon dill seed salt and pepper 8 0z./225 g. cooked herring dry breadcrumbs oil for frying American 1 lb. potatoes 1 egg 1 teaspoon dill seed salt and pepper z|b. cooked herring dry bread crumbs oil for frying Trim and finely chop the fennel, onions and garlic and sauté in the oil until softened but not browned. Season with salt and pepper, and add the bay leaf, thyme and wine. Skin the fish, cut into chunks and add to the pan with the water, saffron and orange rind. Cook over gentle heat covered for 45 minutes. Re- move orange rind and bay leaf and serve hot with toast. Remove the skin from the plaice fillets and slice the onion. Poach the fillets onion, peppercorns, fennel seeds, in the white wine and enough water to cover them. When the fish flakes easily, remove it from the poaching liquid. Place the fish and almonds in a liquidiser goblet with the strained cooking liquid. Blend until smooth. Strain to remove any fine bones. Return to a clean saucepan and reheat. Stir in the soured cream. Pour into hot soup bowls. Sprinkle generously with freshly chopped dill. Cook the potatoes in boiling salted water until tender. Mash, then beat in the egg, dill seed, salt and pepper. Cut the cooked herring into 24 small pieces. Shape the mashed potatoes into small balls, pressing a piece of herring into the middle of each ball. Roll the potato balls in dry bread- crumbs. Fry in hot deep oil until lightly browned. Drain and spear on cocktail sticks. Serve hot. Drained sardines may be substituted for the herring. va v Melon cocktails Imperial/Metric 1 small Ogen melon 8 0z./225 g. lychees 4 pieces stem ginger 2 tablespoons ginger syrup 2 Grilled grapefruit with brown sugar Imperial/Metric 2 pink grapefruit 4 tablespoons soft brown sugar 1 tablespoon rum Za American 1 small canteloupe melon 1 cup lychees 4 pieces stem ginger 2 tablespoons ginger syrup American 2 pink grapefruit 4 tablespoons light brown sugar 1 tablespoon rum Cut the melon in half, remove seeds and scoop out flesh with a melon baller. Reserve the juices. Peel the lychees and slice the stem ginger. Mix together the melon juice with the ginger syrup. Divide the fruit between four small glass dishes, pour over the syrup and decorate with the sliced ginger. Cut the grapefruit in half and remove white pith from centres. Loosen seg- ments if necessary. Mix the sugar with the rum, fill centres and spread partly over the surface of the cut halves. Place under a moderately hot grill for a few minutes until sugar melts and caramelises. Serve hot. Cauliflower and bacon ramekins Imperial/Metric 1 small cauliflower ~ pint/15 dl. milk ¢ 0z./20 g. butter x 0z./15 g. flour salt and pepper z teaspoon grated nutmeg 4 tablespoons cooked macaroni 2 0z./50g. streaky bacon 2 tablespoons single cream 2 0z./50 g. Cheddar cheese, grated American 1 small cauliflower > Cup milk 14 tablespoons butter 2 tablespoons all-purpose flour salt and pepper 4 teaspoon grated nutmeg 4 tablespoons cooked macaroni 2 slices side bacon 2 tablespoons coffee cream 27 Cup grated Cheddar cheese