Fish Sauce

Ingredients

• one cupful milk
• two tablespoonfuls of mushroom liquor
• one-half teaspoonful of salt
• one-fourth teaspoonful of white pepper
• a pinch of cayenne
• juice of one onion
• the yolks of three eggs
• two tablespoons of cream
• half a pint of whipped cream

Method

1. 1

   Cook milk, mushroom liquor, salt, white pepper, cayenne, and onion juice together for five minutes.

2. 2

   Add egg yolks and cream, avoiding boiling.

3. 3

   When thickened, cool and mix with fish.

4. 4

   Refrigerate for half an hour, then fold in whipped cream.

5. 5

   Prepare the mold with decoration and fill with fish mixture.

6. 6

   Poach in a moderate oven for thirty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 64. The excerpt below is the record exactly as published.

one cupful milk, two tablespoonf uls of mushroom liquor, one-half teaspoonful of salt, one-fourth teaspoonful of white pepper, a pinch of cayenne, and juice of one onion. Cook ali together five minutes, add the yolks of three eggs and two tablespoons of cream. Do not let the sauce boil after the yolks bave been added. When the sauce commences to thicken, remove and set away to cool. When cold, add it to the fish. Rub ali well together and put on ice for half an hour. Then add half a pint of whipped cream. Batter your mould, decorate it with truffles. Put on ice to harden, so the decoration will be firm on mould. Fili the mould with iish, giving it a few knocks on the table to settle the forcemeat. Thirty minutes before serving put your mould in a pan, pour hot water halfway to mould, put a buttered paper on top, and poach in a moderate oven until firm to the touch. When ready to serve, dip your mould in cold water, lay the dish you are going to serve it in on top of mould. Turn very gently and lift off the mould. Serve with Martinot sauce in centre or in sauce-boat. Baked Salmon Troat CarefuUy clean, wash, and thoroughly dry a fresh salmon trout. Spread it full length, head and tail included, in a bak- ing pan, with just enough water to keep it f rom scorching. If a very largo one, score the backbone, but be caref ul not to mar the sides. Bake very slowly in a moderate oven, basting often with butter and water. When it is done, remove to a hot dish. Have ready in a saucepan a cup of cream diluted with a few spoonfuls of hot water, and mix caref ully with two tablespoons of melted butter and a little finely chopped parsley. Heat this iu a pan with boiling water underneath it. Add the gravy Fian, OYSTERSy L0BSTER8, TERBAPIN 118 from the pan the fish was cooked in. Boil up once to thicken. Poar this sauce around the trout or serve in a separate dish. Grarnish the fish with sprigs of parsley. The fish should have almost the same colored spots as when uncooked. If necessary, season with a little salt. Broiled Shad à l'Abbé with Herb Sanoe Get one large roe shad and an extra shad roe. Prepare the fish for broiling, taking the roe and keeping it with the other until wanted. Remove the bone of the fish, clean nicely, wash and wipe dry. Make small incisions on both sides of the fish and soak it for one hour in a dish with salt, pepper, olive oil, and lemon juice. See that it soaks on both sides. Drain, sprinkle with bread erumbs, and broil slowly for one-half hour. See that yonr broiler is well greased. Make eight pieces out of your roes and also have eight large oysters. Dip them in beaten e^g and roU in bread erumbs and f ry in hot fat until a nice brown. Dish up the shad, surround with roes and oysters, and serve with an herb sauce. Herb Bauoe Place two chopped shallots in a saucepan with a little but- ter, salt, white pepper, grated nutmeg, and a glass of white wìne. Boil until it is reduced one-half . Add half a pint of velouté sauce and boil a minute. Thicken with three egg yolks and as much water as you have egg yolks, mix water and yolks together, and stir without boiling. Then add care- fully f our ounces of butter in small bits, stirring ali the while. Finish with chopped parsley and lemon juice. Planked Shad Have a hardwood board about one inch and a half thick. Split the shad as for broiling, tack it on the board, skin side down, and roast before the fire until done. Every once in a 114 MRS. SEELY'a COOK BOOK while rub it with a little batter. Before placing the shad on the board, see that the board is well seasoned and heated, else the fish wìU bave the flavor of the wood. When cooked, place it on a hot dish, season with salt and pepper, cover with small bits of butter, and serve with lemon cut in quarters. Baked Shad Ree Pare the roes of f our large shad, sprinkle a baking dish with chopped onion, parsley, and mushrooms. Add the roes, strew over them more onion, etc, with salt, pepper, a little nutmeg, and small bits of butter. Moisten with a little white broth and two glasses of white wine. Let ali cook and boil in the oven, basting occasionally, for twenty minutes. Drain and thicken the liquid with one tablespoonful of flour kneaded in butter. Pour this over the roes, sprinkle with fine bread crumbs, put small bits of butter on top, and bake in brisk oven ten minutes longer. Press lemon juice over and serve in the baking dish. The above is enough for eight persons. Shad Roe Cromeskies Wash thoroughly in cold water the roe of a shad and remove the skin hanging to it. Wipe it well and cut it in piec'es of a size to wrap well in thin slices of bacon. Rub the pieces of shad with salt and pepper. Lay them in the slices of bacon, wrap the bacon round, and tie with fine twine. Ha ve care that the bacon is not too thick. Drop each piece in deep hot fat and fry a light brown. Garnish with parsley and serve with a piquant sauce. Roast Shad with Sauoe Have a large roe shad, scale, draw by the gills, cleanse nicely, and wipe dry. Make small crosswise incisions on both sides. Put the fish on a dish to soak for one hour with salt, pepper, olive oil, lemon juice, chopped parsley, chives, and FI8H^ 0T8TEB8, L0B8TEB8y TEBRAPIN 115 thjme« Be sure to tum and press it often so it will absorb the seasoning. Put on the spit or an a long $kewer^ if to roait in the aven, wrap in doublé oiled paper, making it secure by pressing down a shorter skewer along each side and tying at each end. Then roast before the fire, or in a moderate oven for forty min- Qtes. Remove the paper, brown a nice color. Place on dish, ponr sauce round it, and serve. Shad Sauoe Four shallots, chopped very fine. Put them in a saucepan with two ounces butter and four tablespoonfuls of white wine yinegar. Let it boil down to half the originai quantìty, then add one pint velouté sauce. Boil a little longer, add finely chopped parsley, tarragon, and about four ounces of butter in small bits. Mix thoroughly. Boiled Brook Trout (hot) Scale and prepare four large trout. Pour over them two breakfast cups of boiling vinegar, which will turn the meat blue, two breakfast cups of white wine, and enough water to cover them. Add one onion with three cloves stuck in it, one carrot, half a bunch of celery, four or five bay leaves, one small bunch of parsley, one teaspoonful of peppercorns, and salt to suìt the tasto. Boil ali together for fifteen minutes in a covered saucepan. When dono remove the fish, drain them, place them on a folded napkin spread on a dish. Garnish with parsley. Serve with any fish sauce

Cook this with the app: pantry check, scaling, and the assistant.