Take two slices of cod and cut them into eight
fillets. Roll them round and fasten with a piece of tape.
Have a mixture made with melted butter, the juice
of a small lemon, salt to taste, a little cayenne, and
the juice of an onion. Pour this sauce over the rolls
and bake in an oven for twenty minutes✪ Codfish a la Moderne. Arrange
round a dish, fill the centre with Duchesse potatoes,
and serve oyster or egg sauce with it.
FISH 2 1
Crab Rissoles
Take the flesh from a couple of crabs and mix
with it two ounces of fine breadcrumbs, one ounce of
butter, and a whole egg. Put this mixture into a
mortar and pound it till quite smooth ; add a tea-
spoonful of anchovy sauce and a large table-spoonful
of cream✪ Crab Rissoles, roll into balls the size of a golf-ball, egg and
crumb, and fry in boiling fat. Dish in pyramids with
fried parsley and lemon croutons.
Crab a la Twentieth Century
Make a panada with the meat of a crab, two yolks
of egg, and a gill of cream ; also make a savoury
custard with two eggs, half a pint of cream, and
a small shalot✪ Crab a la Twentieth Century. Put some of the crab panada
into a mould ; put on ice, then place on a layer of
custard and put on ice again ; add more crab panada
and more custard till the mould is full. Return it to
the refrigerator, and, when sufficiently iced, turn out
with shredded cucumber over it and with mayonnaise
sauce round it. (See Plate III.)
Crab a la Transvaal
Line a plain round mould with pale-green aspic
jelly. Slice a cucumber in slices a quarter of an
inch thick and about the size of a florin, and cover
them with aspic cream. Cut a small crescent-shaped
piece of truffle and place on the centre of each slice,
put on ice till well frozen. Pound the flesh of a
2 2 COOKERY A LA MODE
crab, season with a little Nepaul pepper and a dessert-
spoonful of anchovy sauce. Mix in with this half a
pint of whipped aspic and whipped cream, colour with
a little cherry-red colouring and some pounded lobster
coral ; put on ice, and when cold stamp it out in slices
the size of a florin. Arrange the cucumber and crab
alternately in layers round the mould and fill in the
centre with an iced salad of lettuce, cucumber cut
into pea-shape, truffles, capers, tomatoes, fillets of
anchovy and some cockscombs. Cover with mayon-
naise dressing, and sprinkle with lobster coral. (See
Plate III.)
Egg Baskets aux Huitres
Take as many eggs as required, boil them hard
and cut them in halves longways ; remove the yolks
and pound them in a mortar with two dozen cooking
oysters, some rich white sauce, in which a dessert-
spoonful of lemon has been mixed and a tea-spoonful
of anchovy sauce, also the strained oyster liquor and
a sprinkling of cayenne✪ Egg Baskets aux Huitres ; put into a saucepan and
hot them up. When all is well mixed, fill the cavi-
ties with the mixture. Make some handles to each
basket with parsley stalks and send to table piping
hot.
Fish Balls k la Nouveaut^
Take some salmon or remains of turbot or brill✪ Fish Balls k la Nouveauté.
Pound in a mortar with butter till quite smooth,
then make it into round balls the size of a billiard-
FISH 23
ball or rather less. Roll them in beaten egg and
breadcrumbs ; fry ; after which roll some in finely
powdered lobster coral, some in very finely powdered
and dried parsley, and some in truffle peelings.
Arrange them in assorted colours in a pyramid
s^arnished with watercress.
Lax Savoury k la Harlequin ✪ Lax Savoury k la Harlequin
Page 9 · 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
Take two slices of cod and cut them into eight fillets. Roll them round and fasten with a piece of tape. Have a mixture made with melted butter, the juice of a small lemon, salt to taste, a little cayenne, and the juice of an onion. Pour this sauce over the rolls and bake in an oven for twenty minutes. Arrange round a dish, fill the centre with Duchesse potatoes, and serve oyster or egg sauce with it.
Crab Rissoles
Take the flesh from a couple of crabs and mix with it two ounces of fine breadcrumbs, one ounce of butter, and a whole egg. Put this mixture into a mortar and pound it till quite smooth ; add a teaspoonful of anchovy sauce and a large table-spoonful of cream, roll into balls the size of a golf-ball, egg and crumb, and fry in boiling fat. Dish in pyramids with fried parsley and lemon croutons.
Crab a la Twentieth Century
Make a panada with the meat of a crab, two yolks of egg, and a gill of cream ; also make a savoury custard with two eggs, half a pint of cream, and a small shalot. Put some of the crab panada into a mould ; put on ice, then place on a layer of custard and put on ice again ; add more crab panada and more custard till the mould is full. Return it to the refrigerator, and, when sufficiently iced, turn out with shredded cucumber over it and with mayonnaise sauce round it. (See Plate III.)
Crab a la Transvaal
Line a plain round mould with pale-green aspic jelly. Slice a cucumber in slices a quarter of an inch thick and about the size of a florin, and cover them with aspic cream. Cut a small crescent-shaped piece of truffle and place on the centre of each slice, put on ice till well frozen. Pound the flesh of a
crab, season with a little Nepaul pepper and a dessertspoonful of anchovy sauce. Mix in with this half a pint of whipped aspic and whipped cream, colour with a little cherry-red colouring and some pounded lobster coral ; put on ice, and when cold stamp it out in slices the size of a florin. Arrange the cucumber and crab alternately in layers round the mould and fill in the centre with an iced salad of lettuce, cucumber cut into pea-shape, truffles, capers, tomatoes, fillets of anchovy and some cockscombs. Cover with mayonnaise dressing, and sprinkle with lobster coral. (See Plate III.)
Egg Baskets aux Huitres
Take as many eggs as required, boil them hard and cut them in halves longways ; remove the yolks and pound them in a mortar with two dozen cooking oysters, some rich white sauce, in which a dessertspoonful of lemon has been mixed and a tea-spoonful of anchovy sauce, also the strained oyster liquor and a sprinkling of cayenne ; put into a saucepan and hot them up. When all is well mixed, fill the cavities with the mixture. Make some handles to each basket with parsley stalks and send to table piping hot.
Fish Balls k la Nouveaut^
Take some salmon or remains of turbot or brill. Pound in a mortar with butter till quite smooth, then make it into round balls the size of a billiard-
ball or rather less. Roll them in beaten egg and breadcrumbs ; fry ; after which roll some in finely powdered lobster coral, some in very finely powdered and dried parsley, and some in truffle peelings. Arrange them in assorted colours in a pyramid s^arnished with watercress.
Lax Savoury k la Harlequin
Records on this page
Codfish a la ModerneCrab RissolesCrab BallsCrab a la Twentieth CenturyEgg Baskets aux HuitresFish Balls k la NouveautéLax Savoury k la Harlequin