À la mode cookery

Take a large lemon, cut off one end so that the lemon will stand, and cover it all over with prawns, sticking the hard part of the antennae into the lemon. Fill up all interstices with parsley ; round the base place a layer of parsley, then rows of prawns to fill up the dish. (See Plate IV.) Prawn Jelly Take a mould and ornament the top with truffles cut in crescents and stars ; then put in a layer of white aspic cream. When set, chemise the mould with red savoury aspic jelly. Put on ice, and when the jelly is set, arrange prawns round the sides in crescents, with a little round of truffle in the crescent. Place on ice again, and when set up fill the centre with prawns and aspic till the mould is full. When served, decorate the base with iced mayonnaise. Prawn Rissoles Take half a pint ot prawns, shell them, and put one ounce and a half of butter into a saucepan with one ounce and a half of flour, and a quarter pint of water. Stir over the fire till it is a smooth paste. Have ready the prawns chopped, stir them into the paste, add salt and pepper to taste, a table-spoonful of lemon-juice, and a few drops of anchovy. Stir all well together, and then turn out on a dish to get cold. Let it stand for a couple of hours ; then make it into little balls. Flour them over, then egg and breadcrumb, and fry in very hot fat. Mayonnaise sauce can be handed with them. Garnish with fried parsley and lemon croutons. Red Mullet a la Pasha (Rougets a la Pasha) Soak the fish for about an hour in a mixture of salad oil, pepper and salt, finely chopped parsley, and a bead of garlic. After they have soaked, clean the insides, and mix into this marinade, and work in enough breadcrumbs mixed with milk to make a paste. Work this mixture through the gills into each fish. Wrap them up in grease-proof paper, well buttered, and broil over the fire. Red Mullet a la Livorno Place the mullets on a buttered dish, sprinkle with a little cayenne and lemon-juice, cover closely with oiled paper, and cook in a moderately hot oven till done. Chop up two shalots, fry them in butter with a tea-spoonful of flour, a bay-leaf, and a few sprays of thyme till lightly browned ; then add by degrees half a pint of weak stock, a table-spoonful of mushroom ketchup, a table-spoonful of essence of anchovy, and half a wineglass of Marsala. Stir over the fire till the sauce has thickened ; then let it simmer for from six to eight minutes, dish up and pour the sauce over it. Bombes of Salmon and Cucumber Take a slice of salmon weighing rather less than a pound, and cook in the oven with buttered paper over it. When cooked, place on a dish to get cold. Take the skin and the piece of bone that is in the centre of the slice and put them into a little stock with a small piece of onion, carrot, celery, parsley and thyme ; let this simmer for three-quarters of an hour, then strain it into three-quarters of a pint of veloute