DBESSED FISH AND FISH ENTREES (HOT) . 469
the liquor and put into the sauce. Boil up the sauce,
cut the mushrooms into slices, and lay neatly in a row
on the fillets ; sauce over carefully, sprinkle with bread-
crumbs, place a few little bits of butter here and there,
and bake for another ten minutes. Place the dish on
another dish and serve.
342. Souffle de Marian.— 3 small or 2 large whitings
2 oz. flour, 3 oz. butter, ^ pint milk, 1 gill cream, 1 tea-
spoonful anchovy essence, 4 eggs, pepper and salt.
Skin the fish, free it from bones, and chop the fillets
finely or pound in a mortar. Butter a souffle tin, and
fasten a well-buttered paper band round the top,
sprinkle the inside of the mould with a few brown
breadcrumbs. Put the remainder of the butter into a
stewpan, when hot stir in the flour, cook a little without
browning ; add the milk, stir briskly until smooth, then
add the cream, cook a little longer, stirring all the while.
Remove from the fire, cool a little, work in the yolks of
eggs, anchovy essence, and lastly the fish. Mix well,
season with pepper and salt. Whisk the whites of eggs
to a stiff froth, add this to the mixture, pour it into the
mould, and bake in a moderate oven for about forty
minutes. Dish up and serve with a suitable fish sauce.
343. Rougets a la Venitieime. — Clean and wash five
nice red mullets, wipe them dry ; put into a saute-pan
one dessert-spoonful of chopped parsley, one of chopped
onions, one of chopped mushrooms, two tablespoonfuls
of sweet oil, and a small glass of sherry ; lay in the
mullets, season with pepper and salt ; moisten with a
little white stock ; cover them over with a buttered paper,
and set them in a moderate oven for about half an
hour. When done, remove paper, dish up the fish and
keep warm, take off the oily substance from the pan,
put it on the fire with two ladlefuls of brown sauce
(No. 184), onedessert-spoonfulof anchovy essence, and a
pinch of sugar ; let it boil for a few minutes, and pass
through a sieve ; garnish the mullets with large Spanish
olives, stuffed with fish forcemeat and mushroom heads,
each of which has a small slice of truffle inserted ; put
470 KECHERCHE COOKERY.
the disli in the oven for a few minutes to get
thoroughly hot ; sauce round the fish, garnish with a
few sprigs of parsley, and serve. The remainder of
the sauce can be served separately in a boat.
344. Anguille a I'Espagnole. — One or two eels
(skinned), 2 tablespoonfuls flour, ^ gill sweet oil, 12
sweet almonds, 1 clove of garlic, 3 peppercorns, a pinch
of saffron, salt, 1 glass port wine, small fried bread
crontes for garnish, chopped parsley, lemon juice.
Page 192
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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DBESSED FISH AND FISH ENTREES (HOT) . 469
the liquor and put into the sauce. Boil up the sauce,
cut the mushrooms into slices, and lay neatly in a row
on the fillets ; sauce over carefully, sprinkle with bread-
crumbs, place a few little bits of butter here and there,
and bake for another ten minutes. Place the dish on
another dish and serve.
342. Souffle de Marian.— 3 small or 2 large whitings
2 oz. flour, 3 oz. butter, ^ pint milk, 1 gill cream, 1 tea-
spoonful anchovy essence, 4 eggs, pepper and salt.
Skin the fish, free it from bones, and chop the fillets
finely or pound in a mortar. Butter a souffle tin, and
fasten a well-buttered paper band round the top,
sprinkle the inside of the mould with a few brown
breadcrumbs. Put the remainder of the butter into a
stewpan, when hot stir in the flour, cook a little without
browning ; add the milk, stir briskly until smooth, then
add the cream, cook a little longer, stirring all the while.
Remove from the fire, cool a little, work in the yolks of
eggs, anchovy essence, and lastly the fish. Mix well,
season with pepper and salt. Whisk the whites of eggs
to a stiff froth, add this to the mixture, pour it into the
mould, and bake in a moderate oven for about forty
minutes. Dish up and serve with a suitable fish sauce.
343. Rougets a la Venitieime. — Clean and wash five
nice red mullets, wipe them dry ; put into a saute-pan
one dessert-spoonful of chopped parsley, one of chopped
onions, one of chopped mushrooms, two tablespoonfuls
of sweet oil, and a small glass of sherry ; lay in the
mullets, season with pepper and salt ; moisten with a
little white stock ; cover them over with a buttered paper,
and set them in a moderate oven for about half an
hour. When done, remove paper, dish up the fish and
keep warm, take off the oily substance from the pan,
put it on the fire with two ladlefuls of brown sauce
(No. 184), onedessert-spoonfulof anchovy essence, and a
pinch of sugar ; let it boil for a few minutes, and pass
through a sieve ; garnish the mullets with large Spanish
olives, stuffed with fish forcemeat and mushroom heads,
each of which has a small slice of truffle inserted ; put
470 KECHERCHE COOKERY.
the disli in the oven for a few minutes to get
thoroughly hot ; sauce round the fish, garnish with a
few sprigs of parsley, and serve. The remainder of
the sauce can be served separately in a boat.
344. Anguille a I'Espagnole. — One or two eels
(skinned), 2 tablespoonfuls flour, ^ gill sweet oil, 12
sweet almonds, 1 clove of garlic, 3 peppercorns, a pinch
of saffron, salt, 1 glass port wine, small fried bread
crontes for garnish, chopped parsley, lemon juice.