German cookery for the English kitchen

Butter a mould well and fill it with the fish, which has been first boiled in strongly salted water, then filleted and cut into medium-sized pieces. Place between the layers of fish the chopped fresh herbs, capers and chopped Sardellen and a little pepper. Melt the butter and pour it over and sprinkle grated Parmesan cheese and breadcrumbs on the top. Finally add the juice of a lemon and bake in a hot oven for 15 minutes. Seezunge in einer Schüssel gebacken. (Baked Sole.) For 8 Persons. 4^ lbs. soles. 2 oz. breadcrumbs. I shallot chopped fine. 4 oz. butter. I gill white wine. I gill stock. Time of Preparation : 2 hours. I tablespoonful chopped fresh herbs. 3 tablespoonsful chopped mushrooms. Lemon juice. A pinch of pepper. Clean and skin the soles and cut up into mediumsized pieces. Rub them over with salt, and sprinkle 46 Fische. over them the shallot, chopped fine, and a little lemon juice, and stand in a cool place for \ hour. Butter a mould and line it with the finely-chopped fresh herbs. Place the fish upon these and cover with a layer of chopped mushrooms and the rest of the herbs, putting little lumps of butter on the top. Pour over the wine and stock, then put on a top layer of breadcrumbs and bake in a hot oven for half an hour. Gebackener Fisch mit Blumenkohl. (Baked Ftsh with Cauliflower.) Pike, Tench or Haddock. For 6 Persons. Time of Preparation : 2 J hours. 2 lbs. fish. 2 lbs. potatoes. 4 oz. butter. I oz. flour. •J pint sour cream. I lb. cauliflower. I tablespoonful grated Parmesan cheese. I tablespoonful breadcrumbs. A pinch of pepper. Salt. Soup herbs. Boil the fish with soup herbs (carrots, celery, parsley root, etc.), let it cool, then cut into medium-sized pieces, removing bones and skin. Boil 2 lbs. of potatoes, cutting into slices when cold. Boil some small cauliflowers and put them on a sieve to drain. Heat I oz. flour and 2 oz. butter in a saucepan to a golden brown, then add gradually the cream and the stock. Boil this sauce for 3 minutes, flavouring with pepper and salt to taste, and strain. Butter a mould and place in it alternate layers of fish, cauliflower and potatoes, pouring the remaining 2 oz. of butter (oiled) over the cauliflower and potatoes. Over the whole of it pour the sauce and sprinkle grated Parmesan cheese and breadcrumbs on the top. Bake in a hot oven. The addition of boiled calves' sweetbreads or brains is an improvement to this dish. Macaroni or Nudeln {see recipe, page 18) may be substituted for the potatoes and cauliflower. Fish. 47 Kalte Fisch ^ Gerichte« (Cold Fish Dishes.) Fiflche in Oelee. (Fish in Aspic.) Gurnet, Pike, Eel, Salmon, Haddock. For 6 Persons, Time of Preparation : \\ hour. 2 lbs. eel or salmon (of the {({Mother fish reckon 3 lbs.). 2\ pints vegetable stock. I oz. gelatine. Soup herbs (carrots, celery, parsley root). \ pint best vinegar. 3 oz. onions. A few peppercorns. Clean the fish well, cut it up into medium-sized pieces and boil till done in water in which soup herbs have been previously boiled, with plenty of salt, some peppercorns and vinegar. Remove the bones from the fish when cooked, and * arrange in a well-buttered mould. Add gelatine to the stock, reckoning i oz. to every quart of stock. Clear the latter with white of egg and eggshells and strain through a cloth on to the fish in the mould. The addition of a little Meat Extract is an improvement. Salmon in aspic with green peas is an excellent dish and looks attractive. The green peas are placed in the aspic between the layers of fish, the aspic being allowed to set before the next layer of fish is put in, • Laohs als kalte Sohttssel. (Salmon Whole, with Aspic)