The art of German cooking and baking

Quantity for 6 Persons. 2% lbs. of salmon 12 pepper-corns 1% qts. of water 5 cloves V2 cup of wine vinegar 2 bay-leaves 1 cup of white wine 10 pieces of gelatine % sliced onion 2 whites of eggs and shells % sliced lemon 10 crab tails if you like Salt Preparation: Into the water put the wine vinegar, the wine, salt, pepper-corns, bay-leaves, cloves, onion slices, lemon slices and let it come to boil. Clean the fish well and put it into this water to simmer gently for Yz to % hour. After this take the fish out, remove the bones, cut in pieces and boil down the stock to 1 qt. Beat the whites of 2 eggs with some of the broth and add it, also the crushed shells and 10 pieces or layers of gelatine. Let this mass cook a second and set aside to clarify, then strain through a fine cloth. -157- Place the pieces of fish and crab tails into a porcelain dish, pour the fish stock on and put it on ice to cool quickly. Then turn it out on a glass platter and garnish with head lettuce and lemon slices. Serve with a mayonnaise dressing. No. 11— OYSTERS AND CAVIAR IN JELLY. Quantity (of 6 Persons. 1 qt. strong beef bouillon 12 layers of gelatine 3 tbsps. of white wine 4 doz. oysters 1 tsp. of lemon juice % lb. of caviar, ice 2 whites of eggs and shells Preparation: The beef bouillon must be clear and free from fat; season it with white wine and lemon juice, and dissolve the gelatine in it. Stir the white of egg with some bouillon and add it, put in the crushed egg shells to cook for a second, then set aside to clarify. Strain it through a fine cloth. Fresh oysters are opened, cleaned and cut out of the shells. A dish is set on chopped ice, some oysters are placed in a circle into the dish and sufficient cold bouillon put on to cover ; then let them get stiff. Repeat this until all oysters have been used. Put the rest of the bouillon on top and let it get stiff. The caviar is poured into a sieve, let very cold water run over it until it becomes granular. In the center of the oyster jelly cut out a round hole, large enough to hold the quantity of caviar at hand. Heat the oyster jelly that has been cut out and pour it over the caviar. When it is perfectly stiff, turn it out on a platter and garnish with lemon slices and lettuce leaves. Serve with a cold mustard dressing. No. 12— GOOSE-LIVER IN JELLY. Quantity lor 6 Persons. 1 % lbs. of fat goose liver % tsp. of meat extract % lb. of truffles 3 tbsps. of Madeira ii lb. of champignons 10 pieces of white gelatine % qt. very strong beef or 1 white of egg and shell for chicken broth clearing Preparation: Remove all fat from the broth. Dissolve the gelatine in it, color with the meat extract and season with Madeira. Add to it the white of egg beaten into some of the broth, and the crushed shell, cook a second and set aside to clarify, then strain througlh a fine cloth. — 158 — Skin the goose liver and cut it into 1J4 inch slices, also the truffles and lard the liver slices with the truffles, then stewslowly in a little butter. When done, place them on blotting paper to drain off the fat. The champignons are cooked in bouillon for 10 minutes. Into a dish set in crushed ice put part of the bouillon, let it get stiff and put in half of the goose liver, also half of the champignons. Some more bouillon is poured over this and cooled; then repeat this same process until all goose liver, champignons and broth have been used. Let it get stiff, turn it out on a platter and serve with a cold mustard dressing and potato salad. — 159— DRESSINGS or GRAVIES. DRESSINGS FOR MEAT, POULTRY, GAME AND FISH. SAUOES FOR PASTRY AND SWEET DISHES. Flour Gravies.