Cooked Fish, served in shells. — No. 1. Ala Carmelite
For six scallop shells take four ounces of cooked cod, two hard-
boiled eggs, two fillets of anchovies freed from oil, and two
gills of fish broth, or milk flavoured with anchovy. Turn the
last to a sauce with half an ounce of flour and the same of
butter, bring to the boil, and stir in a tablespoonful of tomato
conserve ; mix well, and pass through a hair sieve. Now butter
the shells, chop up the cold fish and the hai'd-boiled eggs, put
this mince into a bowl, season with salt and white pepper, add
a pinch of mace (if liked) , cut up the anchovy and mix with the
mince, and then moisten with enough of the sauce to bring the
mixture to the consistency of rather fluid jam. Fill the shells
with this, smooth their surfaces, shake over each some finely-
sifted raspings, and dot a few little pieces of butter over them.
Bake, but do not allow the mince to dry up whilst baking.
The mince should come to table moist and thoroughly hot.
No. 2. Cold fish, served in shells. Almost any cold cooked
fish can be used, or mixed fish, such as salmon and whiting,
sole and shrimps, or turbot and lobster. Cut up the fish in
small pieces, add to it one-third of its bulk of cold cooked
mushroom cut in small squares, and for six shells allow a
dessertspoonful of minced pickled gherkins. Put all into a
bowl, moisten with a tablespoonful of salad oil, and a teaspoonful
of tarragon vinegar, season with pepper and salt, and leave it
thus marinading for a quarter of an hour. Now take the
mixed mince out of the bowl, and dress it in another bowl
with mayonnaise sauce. Fill the shells with the mince,
124
RECHAUFFE DISHES OF FISH
forming it in dome-shape and masking the surface with
mayonnaise. Decorate each dome with strips of anchovies,
crumbled white and yolk of egg, and garden cress loosely
shaken over all. Serve on a flat dish surrounded with water-
cress. \Wyvern.~\
Rechauffe of Salmon a la Parmentier.— Take six
ounces of cold cooked Salmon, and pound it in a mortar with
two ounces of butter and two of bread panada. Pass all
through a wire sieve into a bowl. Now stir in two whole
eggs and the yolk only of another. Work all well together
with a wooden spoon, and finish with a tablespoonful of cream.
Butter a round pint border mould, and fill it with the mixture.
Steam gently till nicely set, and mask with maitre d’ hotel
sauce. Pill the centre of the border with small new potatoes
moistened with maitre d’hotel butter. Or, if new potatoes
are not in season, substitute potatoes shaped like plovers’ eggs
or olives. The potatoes must be steamed ; if boiled they will
crumble . [ Wyvern. ] ✪ Cutlets of Cooked Salmon
Page 80 · 4 recipe records 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
Cooked Fish, served in shells. — No. 1. Ala Carmelite For six scallop shells take four ounces of cooked cod, two hardboiled eggs, two fillets of anchovies freed from oil, and two gills of fish broth, or milk flavoured with anchovy. Turn the last to a sauce with half an ounce of flour and the same of butter, bring to the boil, and stir in a tablespoonful of tomato conserve ; mix well, and pass through a hair sieve. Now butter the shells, chop up the cold fish and the hard-boiled eggs, put this mince into a bowl, season with salt and white pepper, add a pinch of mace (if liked) , cut up the anchovy and mix with the mince, and then moisten with enough of the sauce to bring the mixture to the consistency of rather fluid jam. Fill the shells with this, smooth their surfaces, shake over each some finely-sifted raspings, and dot a few little pieces of butter over them. Bake, but do not allow the mince to dry up whilst baking. The mince should come to table moist and thoroughly hot.
No. 2. Cold fish, served in shells. Almost any cold cooked fish can be used, or mixed fish, such as salmon and whiting, sole and shrimps, or turbot and lobster. Cut up the fish in small pieces, add to it one-third of its bulk of cold cooked mushroom cut in small squares, and for six shells allow a dessertspoonful of minced pickled gherkins. Put all into a bowl, moisten with a tablespoonful of salad oil, and a teaspoonful of tarragon vinegar, season with pepper and salt, and leave it thus marinading for a quarter of an hour. Now take the mixed mince out of the bowl, and dress it in another bowl with mayonnaise sauce. Fill the shells with the mince,
RECHAUFFE DISHES OF FISH
forming it in dome-shape and masking the surface with mayonnaise. Decorate each dome with strips of anchovies, crumbled white and yolk of egg, and garden cress loosely shaken over all. Serve on a flat dish surrounded with watercress. [Wyvern.]
Rechauffe of Salmon a la Parmentier.— Take six ounces of cold cooked Salmon, and pound it in a mortar with two ounces of butter and two of bread panada. Pass all through a wire sieve into a bowl. Now stir in two whole eggs and the yolk only of another. Work all well together with a wooden spoon, and finish with a tablespoonful of cream. Butter a round pint border mould, and fill it with the mixture. Steam gently till nicely set, and mask with maitre d’ hotel sauce. Pill the centre of the border with small new potatoes moistened with maitre d’hotel butter. Or, if new potatoes are not in season, substitute potatoes shaped like plovers’ eggs or olives. The potatoes must be steamed ; if boiled they will crumble . [ Wyvern. ]
Records on this page
Cutlets of Cooked SalmonCooked Fish in Shells - Ala CarmeliteCold Fish in ShellsRechauffe of Salmon a la Parmentier