Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Mix well and pour in centre of dish. Salmon Mousse à la Martinot Have a slice of raw salmon, scrape so it will be free from sinews, put it in a mortar and pound to a pulp, and put through a fine puree sieve. Then weigh it. There should be eight ounces, good weight. Place in a bowl and gradually add the beaten white of two eggs, stirring constantly with a wooden pestle. Make a sauce of the following: One tablespoonful melted butter, one tablespoonful flour. Let them come to a boli. Add one cupful milk, two tablespoonfuls of mushroom liquor, one-half teaspoonful of salt, one-fourth teaspoonful of white pepper, a pinch of cayenne, and juice of one onion. Cook all together five minutes, add the yolks of three eggs and two tablespoons of cream. Do not let the sauce boil after the yolks have been added. When the sauce commences to thicken, remove and set away to cool. When cold, add it to the fish. Rub all well together and put on ice for half an hour. Then add half a pint of whipped cream. Batter your mould, decorate it with truffles. Put on ice to harden, so the decoration will be firm on mould. Fili the mould with iish, giving it a few knocks on the table to settle the forcemeat. Thirty minutes before serving put your mould in a pan, pour hot water halfway to mould, put a buttered paper on top, and poach in a moderate oven until firm to the touch. When ready to serve, dip your mould in cold water, lay the dish you are going to serve it in on top of mould. Turn very gently and lift off the mould. Serve with Martinot sauce in centre or in sauce-boat. Baked Salmon Trout Carefully clean, wash, and thoroughly dry a fresh salmon trout. Spread it full length, head and tail included, in a baking pan, with just enough water to keep it from scorching. If a very large one, score the backbone, but be careful not to mar the sides. Bake very slowly in a moderate oven, basting often with butter and water. When it is done, remove to a hot dish. Have ready in a saucepan a cup of cream diluted with a few spoonfuls of hot water, and mix carefully with two tablespoons of melted butter and a little finely chopped parsley. Heat this iu a pan with boiling water underneath it. Add the gravy FISH, OYSTERS, LOBSTERS, TERRAPIN 118 from the pan the fish was cooked in. Boil up once to thicken. Pour this sauce around the trout or serve in a separate dish. Garnish the fish with sprigs of parsley. The fish should have almost the same colored spots as when uncooked. If necessary, season with a little salt. Broiled Shad à l'Abbé with Herb Sanoe Get one large roe shad and an extra shad roe. Prepare the fish for broiling, taking the roe and keeping it with the other until wanted. Remove the bone of the fish, clean nicely, wash and wipe dry. Make small incisions on both sides of the fish and soak it for one hour in a dish with salt, pepper, olive oil, and lemon juice. See that it soaks on both sides. Drain, sprinkle with bread erumbs, and broil slowly for one-half hour. See that yonr broiler is well greased. Make eight pieces out of your roes and also have eight large oysters. Dip them in beaten e^g and roU in bread erumbs and f ry in hot fat until a nice brown. Dish up the shad, surround with roes and oysters, and serve with an herb sauce. Herb Bauoe