360. Raie a la Bourgeoisie. — 2 lbs. skate, bouquet
garni (No. 3), 1^ oz. butter, 1 oz. flour, 1 teaspoonful
lemon juice, 1 onion, j pint stock, 1 glass white wine,
pepper and salt. Wash the skate and cut in pieces; take
fins and skin, and put into a pan with the stock or water,
bring to the boil, and skim ; add the onion sliced and
bouquet, simmer | hour, and strain. Heat butter, stir the
flour in it, and let brown ; add stock, lemon juice, the
wine, and pieces of skate; season to taste, simmer about
^ hour or until skate is cooked. Dish up, reduce sauce
and strain over. Garnish with a few croutons of bread,
glazed over with extract of meat, and serve hot.
361. Raie au Beurre Noir. — Wash, trim, and boil the
fish in salted water sufficient to cover, adding a sliced
478
RECHERCHE COOKERY.
carrot and i onion, if liked. When done, take up, drain
well, and dish up. Heat 1^ oz. butter ; when of a nut-
brown colour, take off the stove, add a teaspoonful of
vinegar or lemon juice, pour quickly over the skate,
sprinkle with chopped parsley, and serve very hot.
Note. — Fish stock and sauces of any kind may be
greatly improved by the addition of a small quantity
of meat glaze or some Liebig Company's Extract.
Half a teaspoonful is the proportion used for every half
pint of sauce or weak stock.
CHAPTER VII.
ENTEEES AND SECOND COURSE DISHES.
COLD SERVICE.
{See also images 144 to 147.)
362. Cotelettes de Homard a I'Aspic. — 1 small hen
lobster, 1 ripe tomato, 2 anchovies, 2 oz. picked shrimps,
1 oz. butter, about 1 pint aspic jelly, No. 225,
seasoning.
Line ten cutlet moulds with aspic jelly. Split the
lobster, remove the meat, and cut into slices about
J of an inch thick. Cut the tomato in slices, remove
skin and pips. Set a slice of lobster and tomato in
each mould. Wash and bone the anchovy, pound in a
mortar with the butter and shrimps, moisten with
sufficient aspic to make the mixture set, and rub through
a fine sieve. Season to taste. Fill up the moulds with
this ; finish with a thin layer of aspic. When set turn
out. Dish up neatly on a round dish, fill the centre
with the remainder of lobster meat and tomato cut into
dice. Garnish with chopped aspic and parsley. Keep
in a cool place till required for table.
363. Mayonnaise de Homard. — 1 large lobster,
4 filleted Gorgona anchovies, 1 hard-boiled Qgg, 6 stoned
olives, 4 pickled French gherkins, a small handful of
capers, one large or two small lettuces, a few slices of
pickled beetroot, mayonnaise. No. 212.
Cut the lobster lengthways, take out all the meat ;
if there is any coral chop it fine and reserve to ornament
the surface ; break the claws, take out the meat intact if
possible, as they will come in for ornamenting the dish.
Cut the remainder of the meat into neat pieces. Wash
and trim the lettuce, tear the good leaves into con-
480 RECHERCHE COOKERY.
Page 198
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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360. Raie a la Bourgeoisie. — 2 lbs. skate, bouquet
garni (No. 3), 1^ oz. butter, 1 oz. flour, 1 teaspoonful
lemon juice, 1 onion, j pint stock, 1 glass white wine,
pepper and salt. Wash the skate and cut in pieces; take
fins and skin, and put into a pan with the stock or water,
bring to the boil, and skim ; add the onion sliced and
bouquet, simmer | hour, and strain. Heat butter, stir the
flour in it, and let brown ; add stock, lemon juice, the
wine, and pieces of skate; season to taste, simmer about
^ hour or until skate is cooked. Dish up, reduce sauce
and strain over. Garnish with a few croutons of bread,
glazed over with extract of meat, and serve hot.
361. Raie au Beurre Noir. — Wash, trim, and boil the
fish in salted water sufficient to cover, adding a sliced
478
RECHERCHE COOKERY.
carrot and i onion, if liked. When done, take up, drain
well, and dish up. Heat 1^ oz. butter ; when of a nut-
brown colour, take off the stove, add a teaspoonful of
vinegar or lemon juice, pour quickly over the skate,
sprinkle with chopped parsley, and serve very hot.
Note. — Fish stock and sauces of any kind may be
greatly improved by the addition of a small quantity
of meat glaze or some Liebig Company's Extract.
Half a teaspoonful is the proportion used for every half
pint of sauce or weak stock.
CHAPTER VII.
ENTEEES AND SECOND COURSE DISHES.
COLD SERVICE.
{See also images 144 to 147.)
362. Cotelettes de Homard a I'Aspic. — 1 small hen
lobster, 1 ripe tomato, 2 anchovies, 2 oz. picked shrimps,
1 oz. butter, about 1 pint aspic jelly, No. 225,
seasoning.
Line ten cutlet moulds with aspic jelly. Split the
lobster, remove the meat, and cut into slices about
J of an inch thick. Cut the tomato in slices, remove
skin and pips. Set a slice of lobster and tomato in
each mould. Wash and bone the anchovy, pound in a
mortar with the butter and shrimps, moisten with
sufficient aspic to make the mixture set, and rub through
a fine sieve. Season to taste. Fill up the moulds with
this ; finish with a thin layer of aspic. When set turn
out. Dish up neatly on a round dish, fill the centre
with the remainder of lobster meat and tomato cut into
dice. Garnish with chopped aspic and parsley. Keep
in a cool place till required for table.
363. Mayonnaise de Homard. — 1 large lobster,
4 filleted Gorgona anchovies, 1 hard-boiled Qgg, 6 stoned
olives, 4 pickled French gherkins, a small handful of
capers, one large or two small lettuces, a few slices of
pickled beetroot, mayonnaise. No. 212.
Cut the lobster lengthways, take out all the meat ;
if there is any coral chop it fine and reserve to ornament
the surface ; break the claws, take out the meat intact if
possible, as they will come in for ornamenting the dish.
Cut the remainder of the meat into neat pieces. Wash
and trim the lettuce, tear the good leaves into con-
480 RECHERCHE COOKERY.