iJemoxc the skin and bone from half a pound of halibut oi' olhci- white (ish.
Put it twice through a n-ieat-cho])])e!'. .\dd a pint of soft bi-ead (.•iaind)s to a gill of
milk; cook to a smooth paste and add ii gradually to the lish ; add six tablespoonfuls
of cream, a level teaspoonful of salt and a saltsiioonfid of white peppei'. Press this
mixture through a sieve and then stii' in cai'cfnlh- the well-beaten wliites of five egg✪ Fish Timbales,
(irease a lai'ge mould. Garnish the hottom with chopped pai'sK'V oi' mushi-ooms, or
nicelv cookeif grean peas; fill Vnc mixture in tlu' mould and stami it in a baking-pan
half filled with water; co\-er with oilc-d paper and bake in a modiu'ate oven in a Jewel
IJange for three-quarters of an lioui-. When done, turn out on the sci-vin-dish.
Pour around either cream, lohster or shrimp sauce.
Mi;s. S. .1. MiTCiJKLL.
Salmon Chartreuse.
Cover half a l)ox of gelatine with half a cup of cold Wiitei- and let it soak for
half an houi-. I'nt a taI)lespoonful of cliojiped carrot, the same of onion, two bay
leaves and a little celery in a pint of water; Indng to a boil, and add the gelatine;
strain; add the juice of one lemon, jialf a teaspoonful of salt and a dash of red
pepper. Put a layer of this in the l)ottom of the mould; tlien good-sized pieces of
salmon, and i)our over the remaining pai't of the gelatint'. Tt must 1)0 cold, not
stiff. Stand away to hai'den. Serve on lettuce leaves with mayonnaise dressing or
a. sauce tartare.
Lobster Cutlets.
Into a cu|)fnl of thick white sauce stii' lu'aten yolk of an egg, a teaspoonful of
lemon juice and two cupful- chopped lobster meat✪ Lobster Cutlets. Shape into cutlets; egg and
liread erumlt each and fry in dee]) fat. Arrange the cutlets on a rice mold.
Oyster Cocktails.
Put into (\ndi glass ten di'ops of W'oi'c-i'-icrshii'c saut-e, a tablcspixjnful of tomato
k'etchu|), about ten drops of onion juice, a dash of salt and a tables[)oonful of lemon
juice. Then di'op in fi'om tliree to live small oystei's.
iMits. S. J. I\lriH;iii;LJ..
SUPERIOR COOK BOOK 10
Oysters a la Kalamazoo.
One quart of oysii'i'.'?, juice drained oil'. L'ut in a eluilliug dish 1 tablespoon
each of butter and flour; wlien tlie butter melts, work together until very smooth,
tiien add the oysters, and 1 salt spoon oi celery salt, salt and pepper as you like, one
taljlespoon of ejiopped celery, one teaspoon of chopped parsley, a little sherry wine
if you like it. ^\'ll(■^ oysters arr- nice and plniii|) and curled at the edge, they are
done. Mi;s. Fowle.
French Sardines.
Pour the oil fi-oiu a box of French sardines into a |»an with- 1 tablespoon of
flour✪ Oysters a la Kalamazoo; mix well and add U cups of boiling water, stii' ((uickly, add a well beaten yolk
of an c<is, 1 tablespoon of French made mustard, a salt; spoon of salt, and a teaspoon
of Worcestershire sauce. Scrape the skin fi'oui the sardines and put theui in the
oven to heat. Place on 5 or fi pieces of toa-;t. I'oui' sauce over them and serve hot.
Creamed Oysters.
One pint of cream come to a boil, mix a heaping tablespoon of flour with a little
milk until smooth. 1 pint oysters✪ Creamed Oysters boiled up once in their own lifjuoi-. skim out into
the cream sauce and pour over slices of toast or patties.
]\[r;s. J. v.. LaLoxde.
Fried Oysters. ✪ Fried Oysters
Page 8 · 9 recipe records on this page
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
iJemoxc the skin and bone from half a pound of halibut oi' olhci- white (ish.
Put it twice through a n-ieat-cho])])e!'. .\dd a pint of soft bi-ead (.•iaind)s to a gill of
milk; cook to a smooth paste and add ii gradually to the lish ; add six tablespoonfuls
of cream, a level teaspoonful of salt and a saltsiioonfid of white peppei'. Press this
mixture through a sieve and then stii' in cai'cfnlh- the well-beaten wliites of five eggs,
(irease a lai'ge mould. Garnish the hottom with chopped pai'sK'V oi' mushi-ooms, or
nicelv cookeif grean peas; fill Vnc mixture in tlu' mould and stami it in a baking-pan
half filled with water; co\-er with oilc-d paper and bake in a modiu'ate oven in a Jewel
IJange for three-quarters of an lioui-. When done, turn out on the sci-vin-dish.
Pour around either cream, lohster or shrimp sauce.
Mi;s. S. .1. MiTCiJKLL.
Salmon Chartreuse.
Cover half a l)ox of gelatine with half a cup of cold Wiitei- and let it soak for
half an houi-. I'nt a taI)lespoonful of cliojiped carrot, the same of onion, two bay
leaves and a little celery in a pint of water; Indng to a boil, and add the gelatine;
strain; add the juice of one lemon, jialf a teaspoonful of salt and a dash of red
pepper. Put a layer of this in the l)ottom of the mould; tlien good-sized pieces of
salmon, and i)our over the remaining pai't of the gelatint'. Tt must 1)0 cold, not
stiff. Stand away to hai'den. Serve on lettuce leaves with mayonnaise dressing or
a. sauce tartare.
Lobster Cutlets.
Into a cu|)fnl of thick white sauce stii' lu'aten yolk of an egg, a teaspoonful of
lemon juice and two cupful- chopped lobster meat. Shape into cutlets; egg and
liread erumlt each and fry in dee]) fat. Arrange the cutlets on a rice mold.
Oyster Cocktails.
Put into (\ndi glass ten di'ops of W'oi'c-i'-icrshii'c saut-e, a tablcspixjnful of tomato
k'etchu|), about ten drops of onion juice, a dash of salt and a tables[)oonful of lemon
juice. Then di'op in fi'om tliree to live small oystei's.
iMits. S. J. I\lriH;iii;LJ..
SUPERIOR COOK BOOK 10
Oysters a la Kalamazoo.
One quart of oysii'i'.'?, juice drained oil'. L'ut in a eluilliug dish 1 tablespoon
each of butter and flour; wlien tlie butter melts, work together until very smooth,
tiien add the oysters, and 1 salt spoon oi celery salt, salt and pepper as you like, one
taljlespoon of ejiopped celery, one teaspoon of chopped parsley, a little sherry wine
if you like it. ^\'ll(■^ oysters arr- nice and plniii|) and curled at the edge, they are
done. Mi;s. Fowle.
French Sardines.
Pour the oil fi-oiu a box of French sardines into a |»an with- 1 tablespoon of
flour; mix well and add U cups of boiling water, stii' ((uickly, add a well beaten yolk
of an c<is, 1 tablespoon of French made mustard, a salt; spoon of salt, and a teaspoon
of Worcestershire sauce. Scrape the skin fi'oui the sardines and put theui in the
oven to heat. Place on 5 or fi pieces of toa-;t. I'oui' sauce over them and serve hot.
Creamed Oysters.
One pint of cream come to a boil, mix a heaping tablespoon of flour with a little
milk until smooth. 1 pint oysters boiled up once in their own lifjuoi-. skim out into
the cream sauce and pour over slices of toast or patties.
]\[r;s. J. v.. LaLoxde.
Fried Oysters.