A guide to modern cookery

The Garnish Round the Darne.—Very small garnished patties of crayfish tails; small cassolettes of milt; small mousselines of oysters, poached in dariole-moulds. Sauce.—The braising-liquor of the darne finished by means of ordinary and crayfish butter in equal quantities. Send it to the table separately. 793—DARNE DE SAUMON NESSELRODE Remove the spine and all other internal bones. Stuff the darne with raw lobster mousse stiffened by means of a little pike forcemeat. Line a well-buttered, round and even raised-pie mould with a thin layer of hot-water, raised-pie paste (this is made from one Ib. of flour, four oz. of lard, one egg, and a little lukewarm water), which should be prepared in advance and made somewhat stiff. Now garnish the inside of the pie with thin slices of bacon and place the darne upright in it. (To simplify the operation the darne may be stuffed at this stage.) Cover the pie with a layer of the same paste, pinch its edges with those of the original lining, make a slit in the top for the steam to escape, and cook in a good oven. When the pie is almost baked, prod it repeatedly with a larding-needle; when the latter is withdrawn clear of all stuffing the pie should be taken from the oven. This done, turn it upside down in order to drain away the melted bacon and other ' liquids inside it, but do not let it drop from the mould. Then tilt it on to a dish and take off the mould. Do not break the crust except at the dining-table. Sauce.—Serve an American sauce with the pie, the former being prepared from the remains of the lobsters used in making the mousse, finished with cream, and garnished with very fine oysters (cleared of their beards), poached when about to dish up. 794—DARNE DE SAUMON REGENCE Braise the darne in white wine in accordance with the directions given in No. 780. Garnish.—Surround the darne by spoon-moulded quenelles of whiting forcemeat prepared with crayfish butter, oysters cleared of their beards and poached, small, very white mushrooms, and poached slices of milt. Normande sauce finished with truffle essence. 795—DARNE DE SAUMON ROYALE Braise the darne in Sauterne wine. * Garnish.—Bunches of crayfishes’ tails, small quenelles of mousseline forcemeat for fish, small mushrooms, slices of truffle, and little balls of potato raised by means of the large, round spoon-cutter, and cooked a l’anglaise. Send a Normande sauce separately. 796—DARNE DE SAUMON VALOIS Poach the darne in a white wine court-bouillon. Garnish.—Potato balls raised with the spoon-cutter or turned to the shape of olives, and cooked in salted water, poached slices of milt, and trussed crayfish cooked in court-boutllon. Send a Valois sauce separately. 797—MOUSSELINE DE SAUMON In Part I. I dealt with the preparation of mousseline forcemeat (No. 195), and also the method of poaching spoon-moulded quenelles (No. 205). Now mousselines are only large quenelles which derive their name from the very light forcemeat of which they are composed. These mousseline quenelles are always moulded with the ordinary tablespoon, they are garnished on top with a fine, raw slice of the fish under treatment, and poached after the manner already described. 798—MOUSSELINE ALEXANDRA Having made the salmon mousseline forcemeat, mould the quenelles and place them, one by one, in a buttered sautépan. Place a small, round and very thin slice of salmon on each, and poach them in a very moderate oven with lid on the utensil containing them. Drain on a piece of linen, arrange them in a circle on a dish, place a slice of truffle upon each slice of salmon, coat with Mornay sauce, and glaze. Garnish the centre of the dish with very small peas or asparagus-heads cohered with butter just before dishing up. 799—MOUSSELINE DE SAUMON A LA TOSCA