Flake the salmon, line a medium- sized dariole
mould with aspic jelly, ornament with a few slices of
truffles, some nice flakes of salmon, and a few cooked
and bearded oysters. Set the garnish well with a little
aspic and put to cool. Pound the remainder of the fish
in a mortar together with six cooked oysters, the hard-
boiled egg, and the anchovy paste. Season with a pinch
of cayenne pepper, salt, and a little grated nutmeg.
Eub through a fine sieve, add the tarragon vinegar, the
cream, and about half a pint of aspic jelly, mix well,
and fill the mould with this mixture ; put the anchovy
fillets, a few slices of truffles, and a few bearded oysters
between the farce in filling. Should the mixture not
quite fill the mould, fill up with aspic jelly, and put
it on the ice until required. Immerse the mould in tepid
water, turn out on a round dish, garnish round the
sides with chopped aspic and a few fancifully cut slices
of cucumber.
482 EECHEECHE COOKERY.
367. Petits Souffles de Saumon a I'lndienne. — J lb.
cooked salmon, 1 teaspoonful of curry powder, f tea-
spoonful curry paste, 2 oz. butter, 2 small tomatoes, 2
small onions, | pint fish stock, 1| oz. anchovy paste,
chutney, | tea-spoonful aromatic seasoning, i oz. gela-
tine, ^ gill cream, cochineal, 10 to 12 small souffle
cases.
Melt the butter in a small saute -pan, and fry in it
the onions, previously peeled and sliced ; when the
onions are slightly coloured, add the curry powder and
cook for a few seconds, then add the sliced tomatoes,
curry paste, anchovy paste, and seasoning. Moisten
with the fish stock and let simmer for ten minutes.
Now put in the fish, finely minced, and the chutney,
dissolve the gelatine with a httle water, add it to the
mixture and rub through a fine sieve, put in a few drops
of cochineal to give it a pinkish tint if desired. Whip
up the cream and mix with the puree when cool.
Fasten a paper band about an inch broad round each
souffle case, fill up with the preparation, and stand them
in a tin on the ice until required ; then remove the
paper bands, put some previously prepared anchovy
butter in a paper cornet, ornament the tops to taste,
dish up, garnish with fresh parsley, and serve. A few
drops of lemon juice is an improvement with this
mixture, and when desired stiffer, a little dissolved aspic
jelly may be added before filling the cases.
368. Truite Saumonee a la Rothschild en Chaud-
froid. — Procure 1 large, or 2 medium-sized salmon-trout,
about 5 lb. in weight, wash well; make an opening for
filling ; prepare a stuffing with 4 oz. of fresh bread-
crumbs, 1 tablespoonful of chopped onions, 3 yolks of
eggs, ^ lb. of whiting forcemeat. No. 228, salt, pepper,
1 oz. of fresh butter, and a tablespoonful of coarsely
chopped truffles ; fill the fish, sew up the opening, put in
an oval braisoire or baking dish well buttered, with a
gill of stock and 2 glasses of white wine ; cover with
buttered paper, and cook gently in the oven, basting it
from time to time. When done, dish up, and allow it
COLD ENTREES AND SECOND COURSE DISHES. 483
Page 200
Presented as published in 1892. 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
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Flake the salmon, line a medium- sized dariole
mould with aspic jelly, ornament with a few slices of
truffles, some nice flakes of salmon, and a few cooked
and bearded oysters. Set the garnish well with a little
aspic and put to cool. Pound the remainder of the fish
in a mortar together with six cooked oysters, the hard-
boiled egg, and the anchovy paste. Season with a pinch
of cayenne pepper, salt, and a little grated nutmeg.
Eub through a fine sieve, add the tarragon vinegar, the
cream, and about half a pint of aspic jelly, mix well,
and fill the mould with this mixture ; put the anchovy
fillets, a few slices of truffles, and a few bearded oysters
between the farce in filling. Should the mixture not
quite fill the mould, fill up with aspic jelly, and put
it on the ice until required. Immerse the mould in tepid
water, turn out on a round dish, garnish round the
sides with chopped aspic and a few fancifully cut slices
of cucumber.
482 EECHEECHE COOKERY.
367. Petits Souffles de Saumon a I'lndienne. — J lb.
cooked salmon, 1 teaspoonful of curry powder, f tea-
spoonful curry paste, 2 oz. butter, 2 small tomatoes, 2
small onions, | pint fish stock, 1| oz. anchovy paste,
chutney, | tea-spoonful aromatic seasoning, i oz. gela-
tine, ^ gill cream, cochineal, 10 to 12 small souffle
cases.
Melt the butter in a small saute -pan, and fry in it
the onions, previously peeled and sliced ; when the
onions are slightly coloured, add the curry powder and
cook for a few seconds, then add the sliced tomatoes,
curry paste, anchovy paste, and seasoning. Moisten
with the fish stock and let simmer for ten minutes.
Now put in the fish, finely minced, and the chutney,
dissolve the gelatine with a httle water, add it to the
mixture and rub through a fine sieve, put in a few drops
of cochineal to give it a pinkish tint if desired. Whip
up the cream and mix with the puree when cool.
Fasten a paper band about an inch broad round each
souffle case, fill up with the preparation, and stand them
in a tin on the ice until required ; then remove the
paper bands, put some previously prepared anchovy
butter in a paper cornet, ornament the tops to taste,
dish up, garnish with fresh parsley, and serve. A few
drops of lemon juice is an improvement with this
mixture, and when desired stiffer, a little dissolved aspic
jelly may be added before filling the cases.
368. Truite Saumonee a la Rothschild en Chaud-
froid. — Procure 1 large, or 2 medium-sized salmon-trout,
about 5 lb. in weight, wash well; make an opening for
filling ; prepare a stuffing with 4 oz. of fresh bread-
crumbs, 1 tablespoonful of chopped onions, 3 yolks of
eggs, ^ lb. of whiting forcemeat. No. 228, salt, pepper,
1 oz. of fresh butter, and a tablespoonful of coarsely
chopped truffles ; fill the fish, sew up the opening, put in
an oval braisoire or baking dish well buttered, with a
gill of stock and 2 glasses of white wine ; cover with
buttered paper, and cook gently in the oven, basting it
from time to time. When done, dish up, and allow it
COLD ENTREES AND SECOND COURSE DISHES. 483