Cookery for every household

Time to cook, about \ hour. Sufficient for 4 or 5 persons. 375. Mayonnaise of Salmon (Mayonnaise de Saumon) A middle cut of salmon. Mayonnaise sauce. Aspic jelly. Decorations. Parsley, cucumber, truffle, lobster coral, &c. Cook a nice cut of salmon, remove the skin and let it become icy cold. Then wipe it with a dry soft cloth, trim it neatly and put it on a clean dish. Take some thick mayonnaise sauce (Recipe 753) and add liquid aspic jelly to it in the proportion of | gill to \ pint. When the sauce is in a setting condition pour it over the fish, coating it well, and then set aside until firm. When about to serve. garnish with some nice fresh salad or a border of chopped aspic round, and decorate the top with any of the above ingredients arranged in a pretty design. either in the oven or under the grill of a gas stove. Time, 10 to 12 minutes to cook. Sufficient for 7 persons. 376. Fillets of Sole with Egg Plant (Filets de Sole aux Aubergines) 2 soles. 2 oz. butter. Seasoning. 2 egg plants. A little flour. Lemon juice. 1 dessert-sp. chopped parsley. To Prepare the Egg Plants. — Cut the egg plants in halves lengthwise, sprinkle the cut surface with salt, and if time permits allow them to stand half an hour to get rid of some of the water. Strain oS the water that has run from them and cut the aubergines in dice. Toss these in flour and fry them in butter until sufficiently cooked. To Prepare the Fish. — Take four fillets from each sole (see p. 78), trim and flatten them slightly with a knife. Season with pepper, salt, and a little lemon juice, fold each fillet in two and coat them lightly with flour. Place the fillets thus prepared on a well-greased baking tin, cover with greased paper, and cook in a moderate oven from 10 to 12 minutes, or until the fish is sufficiently cooked. To Serve. — Arrange the fillets neatly on an oval dish, one leaning against the other, and put the egg plant round. Sprinkle the surface with chopped parsley and a few drops of lemon juice. Add the remainder of the butter to the tin in which the fish was cooked, heat it over the fire until it turns brown, then strain it boiling hot over the fish. Decorate round the edge of the dish with thin slices of lemon. Note. — Fillets of plaice may be prepared in the same way. Time to cook, about 15 minutes. Sufficient for 7 or 8 persons. 377. Fillets of Sole ft la Florentine 2 soles. | pt. cooked spinach. | pt. fish stock. Lemon juice. 3 gills good white sauce. Fillet the soles and make stock of the trimmings. Trim the fillets neatly, season them with pepper, salt, and a squeeze of lemon juice, and double them with the side which the skin came off inside. Lay them on a greased tin, and pour round them enough fish stock, or white wine and fish • stock to half cover them. Place a piece of greased paper on the top, and cook in a moderate oven until the fish is ready. Arrange a bed of well-cooked spinach on an entree dish, and dish the fillets neatly on the top ; they may either be placed in two rows, one overlapping the other, or in a circle. Have ready some good white sauce, made with fish stock (see p. 674), add to it 2 tablespoonfuls of cheese, and pour this over the fish, coating it well. Sprinkle the remainder of the cheese over the top, and brown the surface lightly, 6 table-sps. grated J/armesan.