Practical gastronomy and culinary dictionary

323. Truites a la Cambaoeres. — 2 small trout, ^ lb. lean bacon, small bunch of herbs and parsley, 1 gill white wine, i pint white stock, | oz. butter, 1| gill well- reduced Espagnole, No. 184, 8 olives, stuifed, 1 large truffle, 8 mushrooms, fleurons. Salt, pepper, lemon juice. Clean and wash the fish, put in a bed of slices of bacon, herbs, and parsley, in a braising or saute-pan, moisten with wine and stock. Season with pepper and salt, cover with buttered paper, and cook in a quick oven from fifteen to twenty minutes. When done lift 460 RECHERCHE COOKERY. out the fish carefully and dish up ; reduce the liquor, skim and strain, add sauce and reduce again, flavour with a few drops of lemon juice, finish with ^ oz. of fresh butter, warm up the garnish slices of truffles, heads of mushrooms, and stuffed olives, in a little stock or sauce. Garnish the dish tastefully with the above and sauce over carefully, put a few fleurons round the dish and serve. 324. Filets de Truite Frites a la Milanaise. — 2 or 3 small trout, i gill ohve oil, 1 lemon, 1 dessert- spoonful chopped parsley, 1 egg, 1 oz. grated Parmesan, salt, pepper, breadcrumbs, lard or olive oil for frying, fried parsley for garnish. Steep the fish in boiUng water for about a minute,, peel oft' the skin, split each lengthwise and remove the bone. Put the fillets m a piedish or other flat dish, season with salt and pepper, moisten with oil, sufficient to cover, add the juice of one lemon, and let it soak thus for about an hour. Beat up the egg and mix with the chopped parsley. Mix sufficient freshly made breadcrumbs with the grated Parmesan cheese. Drain the fillets, rub them over on each side mth a little flour, dip them in the beaten egg and cover well with the prepared crumbs. Have ready some lard or oil in a deep saute-pan ; when hot, put in the fillets and fry a golden colour. Drain well on a cloth or paper, dish up, garnish with fried parsley and serve with Sauce Itahenne, No. 188. 325. Turbot Bouilli a la Victoria. — About 3 to 4 lbs. of turbot, 1 small onion stuck with a clove, a small bunch of parsley, a tablespoonful of French vinegar, 10 small lobster croquets, 6 prawns, salt, lobster sauce. Wipe the fish with a damp cloth, place it in the fish-kettle, cover well with water, put in the onion and clove, also the parsley, vinegar, and sufficient salt to taste, let it come to the boil quickly, and simmer until the fish is done, which will take about twenty minutes, more or less, according to the thickness of the fish. DRESSED FISH AND FISH ENTREES (hOT). 461 When done, drain it and slide on a hot dish. Have ready some small ball-shaped lobster croquets ; also the prawns ; garnish the dish with the croquets, prawns, and a few sprigs of parsley. Serve with a boat of Victoria sauce, No. 163. 326. Turbot a la Provencale. — About 2| lbs. turbot (middle cut), J pint Veloute sauce. No. 169, 1 gill white mne, 2 small shallots chopped fine, 1 gill white stock, 2 oz. butter, 2 yolks of eggs, 1 teaspoonful anchovy paste, 2 teaspoonfuls capers, 1 teaspoonful chopped parsley, a small bunch of parsley and herbs (bouquet), No. 3.