Take dressed or undressed fish of an}" sort, chop it fine,
and beat it well in a mortar with the yolks of some hard-
boiled eggs ; then add an equal quantity of bread-crumbs
soaked in hot milk and well drained, Avith as much fresh
butter as forcemeat. Next, a little salt, fji-ated nutmejjr, the
yolks of three or four eggs, one by one, and a little chopped
parsley. Beat the whites of the eggs to snow, taking one
white less than you have yolks✪ Fish Forcemeat or Quenelles. This forcemeat may be
used to stuff anything you please, or to make quenelles
for soup. Take a teaspoon, or a dessertspoon, according to
the size you wish the balls to be, fill this with forcemeat,
shape it with a knife dij^ped in warm water, so that the upper
side has the same form as that in the spoon ; take it out with
another spoon dipped in water, and put it on a paper well
FISH. 141
buttered. When you have made them all, slip the paper
gently mto the saucepan of soup ; as soon as they are
detached, withdraw the paper ; they must have plenty of
room to swim in. If you have no soup, boil them in water,
with a little piece of butter and salt, for ten minutes over
a gentle fire. They may be used to garnish dishes, or you
may roll them in flour or bread-crumbs and fry them ; but
flour injures their delicacy.
3. To Fry Parsley, Herbs, Bread-crumbs, etc.
Fill the frying-pan with very hot dripping or lard.
Have young parsley nicely picked, washed, drained✪ To Fry Parsley, Herbs, Bread-crumbs, etc., and
then rubbed lightly between the folds of a cloth to dr}^
It must be fried quickly, to get crisp. The moment it is done,
lift it with a slice, and place it before the fire on a sieve
reversed, to drain and become more crisp ; or it may be
crisped in a Dutch oven before the fire. This is used for
garnishing not only fish, but also lamb chops, liver, and
anything to which the flavour of parsley is suitable. Many
things are served on fried parsley.
Bread-crumbs are fried and drained in the same manner,,
taking care that the fat is perfectly clear, and the bread not
burned. Sippets may be cut in the form of stars, the Maltese
cross, triangles, diamonds, etc. etc., and nicely fried and
drained before the fire to serve for garnishing. Fried bread
is a most useful article for garnishing, as it never fails to
be eaten with the dish it is employed to ornament.
4. To Collar Salmon.
Split, scale, and bone as much of the fish as will make
a handsome collar of about six inches diameter. Season it
142 THE THOBOUGn GOOD COOK
highly with beaten mace, cloves, pepper and salt, and having
rolled it firmly up and bandaged it, bake it with vinegar
and butter ; or simmer it in vinegar and water✪ To Collar Salmon. Serve with
melted butter and anchov}^ sauce. The liquor in which the
collar was boiled or baked may be boiled up with salt,
vinegar, and a few bay-leaves, and poured over the fish to
preserve it.
5. To Roll Salmon.
Take a side of salmon, split, the bone taken out and
scalded. Strew over the inside some pepper, salt, nutmeg,
mace, a few chopped oysters, parsley, and crumbs of✪ To Roll Salmon bread.
KoU it up tight, put it into a deep pot, and bake it in a
quick oven. Make the common fish sauce, and pour over it.
6. Salmon Cutlets.
French cooks dress slices of fresh salmon as cutlets " in
curl paper," by seasoning them with mixed S2)ices, dipped in
salad oil, and broiling them.
7. Cutlets of Salmon a la Maitre d'Hotel. ✪ To Pot Salmon
Page 88 · 7 recipe records on this page
Presented as published in 1895. 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 dressed or undressed fish of an}" sort, chop it fine, and beat it well in a mortar with the yolks of some hardboiled eggs ; then add an equal quantity of bread-crumbs soaked in hot milk and well drained, with as much fresh butter as forcemeat. Next, a little salt, grated nutmeg, the yolks of three or four eggs, one by one, and a little chopped parsley. Beat the whites of the eggs to snow, taking one white less than you have yolks. This forcemeat may be used to stuff anything you please, or to make quenelles for soup. Take a teaspoon, or a dessertspoon, according to the size you wish the balls to be, fill this with forcemeat, shape it with a knife dipped in warm water, so that the upper side has the same form as that in the spoon ; take it out with another spoon dipped in water, and put it on a paper well
buttered. When you have made them all, slip the paper gently mto the saucepan of soup ; as soon as they are detached, withdraw the paper ; they must have plenty of room to swim in. If you have no soup, boil them in water, with a little piece of butter and salt, for ten minutes over a gentle fire. They may be used to garnish dishes, or you may roll them in flour or bread-crumbs and fry them ; but flour injures their delicacy.
3. To Fry Parsley, Herbs, Bread-crumbs, etc.
Fill the frying-pan with very hot dripping or lard. Have young parsley nicely picked, washed, drained, and then rubbed lightly between the folds of a cloth to dry. It must be fried quickly, to get crisp. The moment it is done, lift it with a slice, and place it before the fire on a sieve reversed, to drain and become more crisp ; or it may be crisped in a Dutch oven before the fire. This is used for garnishing not only fish, but also lamb chops, liver, and anything to which the flavour of parsley is suitable. Many things are served on fried parsley.
Bread-crumbs are fried and drained in the same manner,, taking care that the fat is perfectly clear, and the bread not burned. Sippets may be cut in the form of stars, the Maltese cross, triangles, diamonds, etc. etc., and nicely fried and drained before the fire to serve for garnishing. Fried bread is a most useful article for garnishing, as it never fails to be eaten with the dish it is employed to ornament.
4. To Collar Salmon.
Split, scale, and bone as much of the fish as will make a handsome collar of about six inches diameter. Season it
highly with beaten mace, cloves, pepper and salt, and having rolled it firmly up and bandaged it, bake it with vinegar and butter ; or simmer it in vinegar and water. Serve with melted butter and anchovy sauce. The liquor in which the collar was boiled or baked may be boiled up with salt, vinegar, and a few bay-leaves, and poured over the fish to preserve it.
5. To Roll Salmon.
Take a side of salmon, split, the bone taken out and scalded. Strew over the inside some pepper, salt, nutmeg, mace, a few chopped oysters, parsley, and crumbs of bread. KoU it up tight, put it into a deep pot, and bake it in a quick oven. Make the common fish sauce, and pour over it.
6. Salmon Cutlets.
French cooks dress slices of fresh salmon as cutlets " in curl paper," by seasoning them with mixed spices, dipped in salad oil, and broiling them.
7. Cutlets of Salmon a la Maitre d'Hotel.
Records on this page
Fish Forcemeat or QuenellesTo Fry Parsley, Herbs, Bread-crumbs, etc.To Collar SalmonCutlets of Salmon a la Maitre d'HotelTo Roll SalmonTo Pot SalmonSalmon Cutlets