Cookery for every household

Seasoning. Aspic jelly. Wipe the trout carefully, draw them through the gills and cut off the fins. Place them in a greased baking dish, with the shallot finely chopped, and a seasoning of pepper and salt. Pour a glass of white wine round, cover the fish with greased paper, and cook in a moderate oven from 15 to 20 minutes. When ready, lift the fish carefully on to a folded cloth, remove the skin from one side and let them cool. Tomato Mousse. — Make the puree with fresh or tinned tomatoes by rubbing them through a hair sieve. If fresh ones are used they must first be cooked for a short time with a little butter and seasoning. The puree ought to be fairly thick and of a good colour. Warm it slightly, add to it the aspic jelly and the gelatine dissolved in a little water. Season to taste, stir in the cream slightly whipped at the last, and stir occasionally until almost set. To Serve. — Arrange the tomato mousse on the dish on which the fish is to be served. Make a flat bed and smooth it over with a wet knife. Lay the fish on the top, and decorate them with leaves of tarragon, fancy-shaped pieces of white of egg, and the red part of tomato, or any other decoration preferred. Brush over with aspic jelly, using it in a setting condition, and decorate round the dish with thin slices of lemon. Time to cook, 15 to 20 minutes. Sufficient for 3 or 4 persons. Tomato Mousse, h pt. puree of tomatoes. 3 table-sps. liquid aspic 3 table-sps. cream. 2 sheets gelatine. Seasoning. 388. Fillets of Turbot a ITtalienne (Filets de Turbot a ITtalienne) 2 lbs. turbot. Seasoning. 1 gill red wine or fish stock. J pt. Italian sauce. Potato puree. Mushrooms or olives. Wash the turbot and cut it into neat little fillets, free from skin and bone. Lay these on a greased tin or fireproof dish, and season them with pepper, salt, and a few drops of lemon juice. Pour round the white wine or fish stock, cover with greased paper, and cook in a moderate oven until the fish is ready. Then take up the fish and arrange it neatly on a hot entree dish. Have ready some good Italian sauce (see Recipe 724) rather thick, and add to it the liquid from the tin. Pour this over the fish, coating it well. Garnish with roses of potato puree put through a forcing bag, and turned olives or mushrooms. Serve as a hot fish entree for dinner or luncheon. Note. — Other sauces may be used instead of Italian sauce, such as Genoise, tomato, hollandaise, &c. Time to cook, 12 to 15 minutes. Sufficient for 5 or 6 persons. The cooking of vegetables is a branch of cookery which, as a rule, receives far too little attention, although, thanks to the rising popularity of vegetarianism, a little more efficiency in this department of the culinary art is now demanded. A French housewife would regard with scorn the way in which vegetables are so often seen on our tables ; boiled in water ( cuit A Veau), as often as not without sufficient salt, imperfectly drained, and served, or rather tumbled into a vegetable dish without any further attention.