Cookery for every household

Choose small onions, peel and chop them finely, and cook them slowly in the butter without allowing them to brown. Make some whiting farce (see Recipe 79), and add 1 table-spoonful of this cooked onion to it and a little chopped parsley. Draw the fish without opening them, trim and wash them carefully. Wipe them in a clean cloth and stuff them with the farce, using a tea-spoon to press it well into the opening. If a number of fish are being stuffed this is more easily done with a forcing bag. Lay the stuffed fish in the saucepan with the remainder of the onion, season them with pepper and salt, add the tomatoes cut in pieces (or a little tomato puree may be used), and pour the white wine over. Cover the fish with greased paper, and cook them in the oven without letting them boil. They must only poach about a quarter of an hour. When ready, lift the fish on to a dish and keep them warm while the sauce is prepared. Sauce. — Reduce the wine, &c., left in the saucepan to about half the quantity, then add to it a iittle stock to make sufficient sauce. Bring to the boil, add 1 oz. butter, mixed with 1 dessert-spoonful of flour, give the sauce again one boil up, then rub it through a sieve. Reheat, adding more seasoning if necessary. The sauce should be a pretty pink colour. Pour the sauce over the fish, sprinkle with chopped parsley, and serve very hot. Time to cook, 15 to 20 minutes. Sufficient for 3 or 4 persons. 386. Trout a la Princesse (Truite a la Prlncesse) 1 small salmon trout. Garnish. 4 or 5 hard-boiled eggs. A little butter. Mayonnaise sauce. Spinach green. Shrimp or anchovy flavouring. I emon. Aspic or fish jelly. To Prepare the Trout. — Clean and prepare the trout, and cook it in a court bouillon (see p. 79). Allow it to cool in this, and then place it on the dish on which it is to be served. Then cut the upper part into convenient-sized pieces, so that it can easily be served. This must be done without destroying the appearance of the fish. First make a cut right down the centre to the back bone, then cut each side across into several pieces. Now slip the knife under the flesh so as to free it from the bone, and to make it possible to remove them without effort. Garnish. — Cut the hard-boiled eggs in halves lengthwise, and slice a small piece off each to make them stand steadily. Take out the yolks and rub them through a sieve, then divide this sieved mixture in two and put each portion into a small basin. To one portion add a little butter, and some shrimp or anchovy essence or paste to flavour. Mix well, season to taste and, if necessary, add a few drops of carmine to make it a pretty pink colour. To the other portion of sieved yolk add some green mayonnaise and, if necessary, a little spinach green to make the mixture a nice green colour. To Serve. — Place the little egg cups round the fish, alternating the colours green and pink. Put a row of thinly-sliced lemon down the centre of the fish where it is cut, and then decorate with any of the two egg mixtures which happens to be left. Garnish the edge of the dish with cut lemon, brush the fish over with melted aspic or fish jelly, and serve all very cold. Hand green mayonnaise (Recipe 754) separately. Sufficient for 8 to 10 persons. 387. River Trout with Tomato Mousse (Truites de Riviere au Mousse de Tomates) 3 or 4 small trout. 1 glass white wine. 1 shallot.