Clean the fish well, cut off the heads and tails,
divide into neat pieces, wash and dry thoroughly.
Put the flour on a plate, mix with 1 teaspoonful of salt,
and half-teaspoonful pepper. Dip the pieces of fish
into the flour and fry a nice colour in hot oil. Take
out, strain, and put in a stewpan, add the garlic
previously fried in oil, also the saffron and peppercorns,
moisten with the wine, boil up, add sufficient fish stock
or water to well cover the fish. Blanch and peel the
almonds, shred coarsely, bake a light colour in the
oven, add these to the stew, and let it simmer slowly
till tender. Dish up neatly, sprinkle with a little chopped
parsley, squeeze over a little lemon juice, garnish with
croutes, and serve.
345. Eperlans a la Celestine. — 1 doz. smelts, ^ pint
pancake batter, ^ lb. whiting forcemeat, 1 truffle,
6 small prawns, 1 oz. butter, Remoulade sauce.
No. 218.
Prepare about 1 oz. very thin pancakes, spread one
side of half the pancakes with whiting forcemeat, well
seasoned and mixed with a little cream ; cover each with a
pancake like a sandwich, press lightly, and cut into
triangles or the shapes of half hearts. Split the smelts
longways, take out the bones, leaving the heads, but
remove the eyes from them. Mix the remaining force-
meat with some chopped truffle, and fill the inside of
the smelts with this. Cover one side of each triangle of
pancake with a layer of forcemeat ; place on them the
smelts rolled up. Stand on a buttered baking- sheet or
saute-pan, cover with buttered paper ; cook in a slow
DRESSED FISH AND FISH ENTREES (HOT). 471
oven for fifteen minutes, dish up, garnish with prawns
and serve with Remoulade sauce.
346. Petoncles a la Provencale. — 18 scallops, ^ pint
of white stock, 2 oz. of butter, J gill cream ; 1 small
onion, 2 shallots, 1 oz. flour, three yolks of eggs, 3 mush-
rooms.
Put the scallops in a stewpan with one ounce of
butter, and let it cook for ten minutes. Peel and chop
finely the onion and shallots, blanch them in water,
and drain. Put them in a saucepan with an ounce of
butter, and cook until light brown ; stir in the flour,
stir a few minutes over the fire, moisten with scallop
liquor and the stock, let it simmer for fifteen mmutes,
stir in the yolks of eggs, one at a time, season with
pepper, salt, and a pinch of cayenne, put in the scallops,
let them get thoroughly hot, but on no account allow
the sauce to boil ; mix in the cream just before serving ;
dress the scallops neitly on a dish, pour the remaining
sauce round them, garnish the dish with fleurons of
puff pastry, and serve.
347. Petoncles au Gratin. — Prepare and cook the
scallops as above directed, dress in dome shape on a
buttered gratin-dish, sauce over thickly with the sauce
when cold, sprinkle with breadcrumbs and grated
Parmesan cheese, place a few small bits of butter here
and there on the surface, and bake in a hot oven for
ten minutes.
Place the dish on another dish with a folded napkin
and serve.
348. Blanchailles (Whitebait). — 1 quart whitebait,
flour, salt, and pepper, lard for frying, lemon, brown
bread and butter.
Page 193
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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Clean the fish well, cut off the heads and tails,
divide into neat pieces, wash and dry thoroughly.
Put the flour on a plate, mix with 1 teaspoonful of salt,
and half-teaspoonful pepper. Dip the pieces of fish
into the flour and fry a nice colour in hot oil. Take
out, strain, and put in a stewpan, add the garlic
previously fried in oil, also the saffron and peppercorns,
moisten with the wine, boil up, add sufficient fish stock
or water to well cover the fish. Blanch and peel the
almonds, shred coarsely, bake a light colour in the
oven, add these to the stew, and let it simmer slowly
till tender. Dish up neatly, sprinkle with a little chopped
parsley, squeeze over a little lemon juice, garnish with
croutes, and serve.
345. Eperlans a la Celestine. — 1 doz. smelts, ^ pint
pancake batter, ^ lb. whiting forcemeat, 1 truffle,
6 small prawns, 1 oz. butter, Remoulade sauce.
No. 218.
Prepare about 1 oz. very thin pancakes, spread one
side of half the pancakes with whiting forcemeat, well
seasoned and mixed with a little cream ; cover each with a
pancake like a sandwich, press lightly, and cut into
triangles or the shapes of half hearts. Split the smelts
longways, take out the bones, leaving the heads, but
remove the eyes from them. Mix the remaining force-
meat with some chopped truffle, and fill the inside of
the smelts with this. Cover one side of each triangle of
pancake with a layer of forcemeat ; place on them the
smelts rolled up. Stand on a buttered baking- sheet or
saute-pan, cover with buttered paper ; cook in a slow
DRESSED FISH AND FISH ENTREES (HOT). 471
oven for fifteen minutes, dish up, garnish with prawns
and serve with Remoulade sauce.
346. Petoncles a la Provencale. — 18 scallops, ^ pint
of white stock, 2 oz. of butter, J gill cream ; 1 small
onion, 2 shallots, 1 oz. flour, three yolks of eggs, 3 mush-
rooms.
Put the scallops in a stewpan with one ounce of
butter, and let it cook for ten minutes. Peel and chop
finely the onion and shallots, blanch them in water,
and drain. Put them in a saucepan with an ounce of
butter, and cook until light brown ; stir in the flour,
stir a few minutes over the fire, moisten with scallop
liquor and the stock, let it simmer for fifteen mmutes,
stir in the yolks of eggs, one at a time, season with
pepper, salt, and a pinch of cayenne, put in the scallops,
let them get thoroughly hot, but on no account allow
the sauce to boil ; mix in the cream just before serving ;
dress the scallops neitly on a dish, pour the remaining
sauce round them, garnish the dish with fleurons of
puff pastry, and serve.
347. Petoncles au Gratin. — Prepare and cook the
scallops as above directed, dress in dome shape on a
buttered gratin-dish, sauce over thickly with the sauce
when cold, sprinkle with breadcrumbs and grated
Parmesan cheese, place a few small bits of butter here
and there on the surface, and bake in a hot oven for
ten minutes.
Place the dish on another dish with a folded napkin
and serve.
348. Blanchailles (Whitebait). — 1 quart whitebait,
flour, salt, and pepper, lard for frying, lemon, brown
bread and butter.