Sama TenerifFe. — Salt fish served in oil, vinegar, chopped
parsley, and green chillies ; eaten with boiled potatoes in
their skins.
Saumon au Beurre Montpelier. — Boil a nice-sized salmon
whole, and when cold dish it up lengthways, and garnish it
with three stripes across its back at three inches apart to
be placed on the salmon as saddles. These stripes should
be made of Montpelier butter made very stiff with aspic
jelly, and coloured a good green, and should be orna-
mented with little kite-shaped devices of hard white of egg,
and rose aspic stars. Two silver hdtelets should be placed
upright across the middle of its back, piercing truffles and
crawfish; fennel and chopped aspic should be arranged
round as a garnish. Irlandaise sauce should be served
with it.
118
THE housewife's KEFEKEE
Shrimp Vol-au-vents ; Petits Vol-au-veuts de Crevettes
{French Recipe). — Take a quart of shrimps, pick them from
their shells, and put them in a stewpan with two ounces
of fresh butter and a dessertspoonful of Vienna flour.
Then stew them, and constantly shake them ; but care
must be taken not to allow the butter and flour to get
brown. Next add, drop by drop, a gill of milk, and after a
tablespoonful of butter in little bits ; add a little pepper,
and a trifle of salt. Then keep tossing the shrimps, and put
at the same time a tablespoonful of thick cream✪ Shrimp Vol-au-vents, and then
fill up the little vol-au-vent cases, which should be kept very
hot in the oven.
Skate k la Milanese. — Take some fillets of skate, egg
and breadcrumb them, and fry them in butter. Dish
en couronne, and pour round them a sauce made of a small
onion, three mushrooms, and a bouquet garni ; chop them
all up together and fry them for a few minutes ; add two
wineglassfuls of vin de grave ; reduce ; then add half a
pint of brown sauce, boil up, skim and pour round fish.
Soles a la Bacclms. — Take some soles and divide them
into two fillets only ; roll each fillet over a long-shaped
potato, so that when rolled the fillet just laps over ; boil
them in a little lemon, salt, and fish liquor, and when done,
leave them to get cold ; then take out the potatoes and fill
the fish with iced anchovy cream. The soles should look
like small barrels. Have some very stifl* red aspic jelly, cut
it into very thin strips, and arrange 9,t one end three rows
and the same at the other end, to give the eflect of a barrel.
Garnish with chopped aspic and chervil leaves.
Soles a la Dauphin. — Take eight fillets of soles ; shape
them a little narrow at one end, and before cooking them,
bend them into a shape resembling a dolphin. Mash them
with lobster cream into which aspic has been mixed and
coloured with lobster coral. Put a little spot of truffle for
each eye, and place a lump of uncrushed lobster coral just
above where the nostrils would be, and cut a little piece of
the lobster tail and put on at the end and at the sides for
fins. Ha^ve ready a pyramid mound of white aspic jelly made
with fish stock ; stand the dolphins up against it, the heads
downwards ; fill in between them with green salad. The
FISH
119
Page 81 · 1 recipe record on this page
Presented as published in 1898. 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
Sama Teneriffe. — Salt fish served in oil, vinegar, chopped parsley, and green chillies ; eaten with boiled potatoes in their skins.
Saumon au Beurre Montpelier. — Boil a nice-sized salmon whole, and when cold dish it up lengthways, and garnish it with three stripes across its back at three inches apart to be placed on the salmon as saddles. These stripes should be made of Montpelier butter made very stiff with aspic jelly, and coloured a good green, and should be ornamented with little kite-shaped devices of hard white of egg, and rose aspic stars. Two silver brochettes should be placed upright across the middle of its back, piercing truffles and crawfish; fennel and chopped aspic should be arranged round as a garnish. Irlandaise sauce should be served with it.
THE HOUSEWIFE'S REFEREE
Shrimp Vol-au-vents ; Petits Vol-au-veuts de Crevettes
{French Recipe). — Take a quart of shrimps, pick them from their shells, and put them in a stewpan with two ounces of fresh butter and a dessertspoonful of Vienna flour. Then stew them, and constantly shake them ; but care must be taken not to allow the butter and flour to get brown. Next add, drop by drop, a gill of milk, and after a tablespoonful of butter in little bits ; add a little pepper, and a trifle of salt. Then keep tossing the shrimps, and put at the same time a tablespoonful of thick cream, and then fill up the little vol-au-vent cases, which should be kept very hot in the oven.
Skate k la Milanese. — Take some fillets of skate, egg and breadcrumb them, and fry them in butter. Dish en couronne, and pour round them a sauce made of a small onion, three mushrooms, and a bouquet garni ; chop them all up together and fry them for a few minutes ; add two wineglassfuls of vin de grave ; reduce ; then add half a pint of brown sauce, boil up, skim and pour round fish.
Soles a la Bacclms. — Take some soles and divide them into two fillets only ; roll each fillet over a long-shaped potato, so that when rolled the fillet just laps over ; boil them in a little lemon, salt, and fish liquor, and when done, leave them to get cold ; then take out the potatoes and fill the fish with iced anchovy cream. The soles should look like small barrels. Have some very stifl* red aspic jelly, cut it into very thin strips, and arrange 9,t one end three rows and the same at the other end, to give the eflect of a barrel. Garnish with chopped aspic and chervil leaves.
Soles a la Dauphin. — Take eight fillets of soles ; shape them a little narrow at one end, and before cooking them, bend them into a shape resembling a dolphin. Mash them with lobster cream into which aspic has been mixed and coloured with lobster coral. Put a little spot of truffle for each eye, and place a lump of uncrushed lobster coral just above where the nostrils would be, and cut a little piece of the lobster tail and put on at the end and at the sides for fins. Ha^ve ready a pyramid mound of white aspic jelly made with fish stock ; stand the dolphins up against it, the heads downwards ; fill in between them with green salad. The
Records on this page
Shrimp Vol-au-vents