489. A Few Choice Dishes For Top Behoves, Entrees, Salads, Etc., Cold

Plain and crimp cod. Smelts fried. Turbot and lobster sauce. Brill and Dutch sauce. Broiled mackerel and fennel sauce. Boiled mackerel and fennel sauce. Fried soles and shrimp sauce.

Boiled soles and anchovy sauce.

Doreys boiled and anchovy sauce.

Plaice boiled and anchovy sauce.

Gurnet boiled, stuffed, and anchovy sauce.

Gurnet baked, stuffed and anchovy sauce.

Pike boiled and stuffed and anchovy sauce.

Pike baked and stuffed and anchovy sauce.

White bait fried.

Salmon boiled and broiled, and lobster sauce.

Salmon with capers.

Salmon cutlets.

Salmon in papers.

Salmon in quenelles.

Salmon in curry.

Soles boiled and broiled, and lobster sauce.

Fillets of soles, - Maitre d'hotel.

Fillets of soles, bread crumbed.

Fillets of veal rolled and stuffed.

Fillets of soles, quenelles.

Fillets of soles, curry.

Fillets of whitings, - Maitre d' hotel.

Fillets of whitings, bread crumbed.

Fillets of whitings, boudins.

Fillets of whitings, quenelles.

Fillets of whitings, curry.

Fillets of mackerel, - Maitre d' hotel.

Fillets of turbot, - Maitre d'hotel.

Fillets of turbot oyster sauce.

Slices of cod with capers.

Slices of cod with oyster sauce.

Slices of cod with curry.

Carp stewed.

Dorey stewed.

Mullet stewed.

Eels stewed and fried.

490. Marinade

Is most frequently used in France for boiling fish, but is not often used in England, although it certainly gives to the fish an improved flavour. Cut three carrots and four onions in slices, put them into a stewpan with some butter, two bay leaves, a little thyme, and two cloves; set these on the fire; when the carrots and onions are done, add some parsley and shalots, a dessert-spoonful of flour, a glass of vinegar, two of stock, salt, and pepper. Simmer the marinade for three quarters of an hour, strain it through a horse hair sieve, and set it by for use. In France two bottles of vin ordinaire are added, but if the fish is large, and cut into fillets or steaks to be marinaded, a quart of table beer should be substituted for the wine. Cider is sometimes preferred to the wine or beer.

519. Cray Fish

Boil them in vinegar, salt, and water; when cold, turn each claw to stick in the fan of the tail, when they will look like a frog; dish them upon parsley.

520. Cray-Fish In Aspic

Take all the shells from the tails, wipe them; set a little aspic . Jelly to cool in your mould half an inch deep; you may ornament it if you like with white of eggs and truffles, and green French beans, if so you must put a 'little drop of jelly upon your design.let it get stiff, then go on filling your mould with the cray-fish, when full fill in some more aspic, but you must be sure the jelly is not warm or all your work of art will be lost; turn it put with lukewarm water; put cucumber round, introducing slices of red turnip radishes.