Harper's cook book encyclopædia

spoonful of white onions, two tablespoonfuls of parsley, one of white celery, quarter of a can of French mushrooms. Reserve the balance of the mushrooms for future use. Mix half a table-spoonful of flour with two table-spoonfuls of butter ; add to the chopped fine herbs also the yolks of two raw eggs. Season with one teaspoonful of salt, one saltspoonful of pepper, and quarter of a one of red pepper. Mix thoroughly. Put a layer of this stuffing over each fillet, and cover with another fillet, sandwich fashion. Place a buttered, white paper over them. Cook in hot oven for twelve minutes. Drain the remaining mushrooms, remove the paper, add them to the fillets, cook three minutes more. Serve on a hot platter, and squeeze over them a quarter of a lemon. Arrange the mushrooms around, and pour the gravy over. Flounders, Vol-au-vent a la Normandie. — Buy the pastry shell from a first-class caterer ; it will save the trouble of making the crust, which must be very light. Select a flounder weighing 2 lbs., and have it cut at the fish market into fillets. Have ready a quart of mussels of medium size. Wash the shells and put in a saucepan in hot water for ten minutes, when the shells will open and the contents may be readily removed. Drain the liquor from a quart of oysters and put Haddock, Baked FI S H Herring Salad them in boiling water with two pinches of salt for one minute; drain again, wipe with a cloth, and cut off the hard part. To prepare the sauce Normandie, slice fine two medium-sized carrots and two onions, and put in a saucepan with two table-spoonfuls of butter, two sprigs of parsley, one branch of celery, quarter of a bay- leaf, and one clove. Cook twelve minutes, stirring three times, that it may become brown ; add one pint of boiled milk with half a teaspoonful of salt and one pinch of pepper. Cook slowly for twenty-five minutes. Strain, pressing all the vegetables as fine as a puree. Return the mixture to the fire in a clean saucepan, add one pint of very good cream, and cook ten minutes. Put in the fillets of flounder, well washed, and dried in a towel. Cook two minutes on each side, remove without breaking to a platter, and put aside to keep warm. Add to the sauce x/z lb. of small mushrooms, well cleaned, and in two minutes add the mussels and oysters. Cook all two minutes. Have ready yolks of two eggs, one table-spoonful of butter ; mix with two table-spoonfuls of cream, remove the saucepan from the fire, pour the mixed eggs in it, stirring gently. Have crust warm, and put in first one layer of flounders and one layer of the oysters and mussels from the saucepan, another layer of fillets, and finish with the balance of mussels and oysters. Put the pastry cover over, and serve immediately in a round platter garnished with six crawfish. The crawfish must be well washed, and cooked with a sliced onion in half a glassful of vinegar and half a glassful of water, two sprigs of parsley, one pinch of salt, and one of pepper. Cover the saucepan, stirring three times to cook evenly. Wipe and dry the crawfish. Haddock, Baked. — Clean the fish, scrape the scales off, and fill it with a good veal force-meat. Sew up the opening with a little strong thread, and put it into a pie-dish with about 2 ozs. of butter, broken into small pieces ; baste frequently, and bake in