Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Make a good strong bouillon, using marrow bones and bone meat preferably. Having carefully washed the sorrel leaves, chop them very fine, and cook till tender in a little of the bouillon. Add to them rich cream in the proportion of a tablespoon or two for each piate, bring to a boil, pour into the bouillon, and serve. Sometimes hard-boiled eggs are served with this soup. The eggs are cut in halves, fried in butter, and two halves laid in each soup piate. FISH, OYSTERS, LOBSTERS, TERRAPIN Court Bouillon for all Sorts of Fresh Water Fish One pint of water, one quart of white wine, one tablespoonful of butter, a bunch of parsley, a few young onions, one clove of garlic, a bunch of thyme, one bay leaf, one carrot, and a blade of mace. Boil the fish in this bouillon, which will do for use several times. Any kind of fish, such as salmon, trout, pompano, sheepshead, carp, may be boiled in this way. Lobster boiled in court bouillon is very fine. Fish Forcemeat Take one pound of raw fish, — halibut, cod, pompano. Mortar it well and put it through a puree sieve. Weigh it ; there should be f our ounces, good weight. Then add the beaten white of one egg. Set in a cool place. Melt one tablespoonful of butter with one of flour. When they come to a boil, add one cup milk, the yolk of one egg, one tablespoonful cream. Season to tasto. Cook until it thickens and is smooth, remove, and when cold add to your fish. Fish Forcemeat Take two ounces of fish free from skin, put in a mortar with two ounces of fresh butter, one ounce of bread crumbs, the yolks of two eggs boiled hard, and a little shallot, grated lemon peel, and minced parsley. Pound together till quite smooth, mix with salt, pepper, and the yolk and white of an egg, and it is ready for use. Veal Forcemeat for Fiah Soak four ounces of stale bread in water, squeeze it dry, and mix with four ounces of finely chopped cooked veal and two ounces of finely chopped salt pork and one tablespoonful of butter. Pound ali in a mortar, then rub through a puree sieve, and add the following: the juice of balf a lemon, half a teaspoonful of powdered thyme, half a teaspoonful of sweet marjoram, a little ground mace, a little salt and white pepper, and a well-beaten egg. This may be made in larger or smaller quantities, according to the size and number of the fish to be stuffed. Baked Basa Wash and clean a fresh bass for baking, leaving on the head. Stuff the fish with the following mixture: two and one-half cups of fine bread crumbs, one cup of butter, the rind of a quarter of a lemon chopped very fine, two or three sprigs of parsley chopped fine, and a little sweet marjoram. Season to taste with salt and white pepper. Mix two well-beaten eggs with a little water, and add to the mixture. When the fish is well stuffed, sew up the opening. Score it on each side, and in the spaces place very thin slices of salt pork. Place it in a pan with a little stock, and bake in a moderate oven. Baste it frequently with the stock and a little seasoning. When thoroughly cooked, carefuUy place it on a hot dish. To the gravy which is left in the pan, add a little tomato sauce. Stir on the top of the range until it Comes to a boil. Strain and serve in a separate dish. Garnish the fish plate with parsley and thin slices of lemon.