Have some cucumbers cut into pieces two inches
long, notching the peel to give it a striped look.
Stand these on a dish, turn out the lobster from the
shells and arrange one on each of the cucumbers in
a circle. Have ready some little balls of lobster force-
meat well rolled in lobster coral and place between
the pieces of cucumber with the shells of salmon ;
fill the centre with salad ; dress it over with green
mayonnaise sprinkled with lobster coral, and garnish
with croutons of aspic. (See Frontispiece.)
Stuffed Sardines a la Proven^ale
(Sardines Farcies)
Put some very finely chopped spinach in a sauce-
pan with a little salad oil, and cook till dry. Season
with salt, nutmeg, and pepper, and one clove ; sprinkle
with breadcrumbs, and moisten with milk. Cook
over the fire till it becomes of a proper consistency,
then remove from the fire and mix in two or three
yolks of eggs and two or three chopped anchovies.
Take off the heads and the pipe or guts of twenty
sardines, split them open, salt them, and mask the
insides with some of the spinach. Roll them up like
barrels and fasten them with thread.
Take a fire-proof plate, sprinkle it with a pinch of
minced onion. Pour a very little oil✪ Stuffed Sardines a la Provençale over : place the
sardines in a row and sprinkle them with raspings,
moisten them with a little more oil, and cook
D 2
36 COOKERY A LA MODE
them in the oven for twelve minutes and serve
quickly.
Sardines and Spinach
Prepare spinach as in the other spinach recipes.
Pound up with it a dozen sardines. Add salt, pepper
and a trifle of cayenne. Arrange this flat on a dish
and garnish with hard-boiled quarters of egg✪ Sardines and Spinach and
rows of sardines on the top.
Savoury k la Brighton
Take some sardines, wipe the oil from them, roll a
piece of bacon round them and fry them in batter, and
pour over a thick Morny sauce. A little cream added
to the sauce greatly improves it. Sprinkle a little
coralline pepper and dried parsley✪ Savoury à la Brighton over all.
Savoury Finnan Haddock Patties
Make some good puff-paste cases, spread
anchovy butter all round inside, then put in some
dried haddock which has been pounded with some
butter and passed through a sieve. Make some batter
as for cheese souffle flavoured slightly with cayenne✪ Savoury Finnan Haddock Patties,
place it on the top of the cases, put in the oven
and serve quickly. (See Plate IV.)
FISH 37
Shrimps k I'Espagnole
(Spanish recipe)
Cook half a pint of shrimps and six potatoes
separately. Make a sauce with six g-reen tomatoes,
a small onion chopped and a teaspoonful of pepper
and fry in oil.
Put a spoonful of vinegar✪ Shrimps à l'Espagnole into the water with
the shrimps after they have been shelled for a couple
of seconds, then mix them with the potatoes and
sauce, and warm up all together ; arrange on a
pyramid in the middle of the dish, and serve a little
anchovy sauce in a tureen if liked.
Smelts Fried, Sauce Tartare
Before frying, draw the fish through the gills, and
fasten the tails in the mouths and give one stitch
with some cotton ; season with pepper and salt and
roll in egg and breadcrumbs✪ Smelts Fried, Sauce Tartare. Fry in boiling fat.
Serve them arranged tastefully with quarters of lemon
and fried parsley. Cut away the cotton before serving.
Hand Tartare sauce with them. (See Plate IV.)
Bombes of Sole a la Baltique ✪ Bombes of Sole à la Baltique
Page 15 · 7 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Have some cucumbers cut into pieces two inches long, notching the peel to give it a striped look. Stand these on a dish, turn out the lobster from the shells and arrange one on each of the cucumbers in a circle. Have ready some little balls of lobster forcemeat well rolled in lobster coral and place between the pieces of cucumber with the shells of salmon ; fill the centre with salad ; dress it over with green mayonnaise sprinkled with lobster coral, and garnish with croutons of aspic. (See Frontispiece.)
Stuffed Sardines a la Proven^ale
(Sardines Farcies)
Put some very finely chopped spinach in a saucepan with a little salad oil, and cook till dry. Season with salt, nutmeg, and pepper, and one clove ; sprinkle with breadcrumbs, and moisten with milk. Cook over the fire till it becomes of a proper consistency, then remove from the fire and mix in two or three yolks of eggs and two or three chopped anchovies. Take off the heads and the pipe or guts of twenty sardines, split them open, salt them, and mask the insides with some of the spinach. Roll them up like barrels and fasten them with thread.
Take a fire-proof plate, sprinkle it with a pinch of minced onion. Pour a very little oil over : place the sardines in a row and sprinkle them with raspings, moisten them with a little more oil, and cook
D 2
them in the oven for twelve minutes and serve quickly.
Sardines and Spinach
Prepare spinach as in the other spinach recipes. Pound up with it a dozen sardines. Add salt, pepper and a trifle of cayenne. Arrange this flat on a dish and garnish with hard-boiled quarters of egg and rows of sardines on the top.
Savoury à la Brighton
Take some sardines, wipe the oil from them, roll a piece of bacon round them and fry them in batter, and pour over a thick Morny sauce. A little cream added to the sauce greatly improves it. Sprinkle a little coralline pepper and dried parsley over all.
Savoury Finnan Haddock Patties
Make some good puff-paste cases, spread anchovy butter all round inside, then put in some dried haddock which has been pounded with some butter and passed through a sieve. Make some batter as for cheese souffle flavoured slightly with cayenne, place it on the top of the cases, put in the oven and serve quickly. (See Plate IV.)
Shrimps à l'Espagnole
(Spanish recipe)
Cook half a pint of shrimps and six potatoes separately. Make a sauce with six g-reen tomatoes, a small onion chopped and a teaspoonful of pepper and fry in oil.
Put a spoonful of vinegar into the water with the shrimps after they have been shelled for a couple of seconds, then mix them with the potatoes and sauce, and warm up all together ; arrange on a pyramid in the middle of the dish, and serve a little anchovy sauce in a tureen if liked.
Smelts Fried, Sauce Tartare
Before frying, draw the fish through the gills, and fasten the tails in the mouths and give one stitch with some cotton ; season with pepper and salt and roll in egg and breadcrumbs. Fry in boiling fat. Serve them arranged tastefully with quarters of lemon and fried parsley. Cut away the cotton before serving.
Hand Tartare sauce with them. (See Plate IV.)
Bombes of Sole a la Baltique
Records on this page
Stuffed Sardines a la ProvençaleSardines and SpinachSavoury à la BrightonSavoury Finnan Haddock PattiesShrimps à l'EspagnoleSmelts Fried, Sauce TartareBombes of Sole à la Baltique