Fritot A La St. Germain - Fritot A La Saint-germain

Chop two ounces of lax, and mix with it a teaspoonful of finely-chopped parsley, four boned Christiania anchovies that have been passed through the sieve, two ounces of freshly-made breadcrumbs, three hard-boiled yolks of eggs that have been rubbed through a wire sieve, a dust of coralline pepper, and a quarter-pound of fresh warm butter, and work into a smooth paste. Then take some fresh bearded raw oysters, seasoned with lemon juice and coralline pepper, and roll each inside a portion of the mixture, making it about the size of a walnut; roll each portion separately in a little square piece of thin pork caul, which has been kept in cold water for a day or two, then drained and dried in a clean cloth; roll very lightly in fine flour, then dip in frying batter (vol. i.) and fry for eight to ten minutes, when they should be a pretty golden colour; dish up on a dish-paper, garnish with a little finely-chopped parsley and lobster coral, and serve hot for a savoury or break-fast or luncheon dish. The above quantities are sufficient for twelve' people. The beards and liquor from the oysters can be used for fish stock.

Fritot A La Royale Fritot A La Royale

Take a quarter-pound of any kind of cold cooked fish, free it from skin and bone, and pound it in the mortar with the fillets from twelve Christiania anchovies, one tablespoonful of Tomato sauce (vol. i.), two hard-boiled yolks of eggs, one ounce of grated Parmesan cheese, one ounce of warm butter, one large tablespoonful of thick Bechamel sauce (vol. i.), a good pinch of Marshall's Coralline Pepper; rub altogether through a wire sieve, mix with a good teaspoonful of finely-chopped raw parsley and one finely-chopped eschalot; then divide into portions about a teaspoonful in each, roll up with a little flour in a thin, dry piece of pork caul, dip each separately into frying batter (vol. i.), and fry them in clean boiling fat till a nice golden colour and quite crisp. Dish up in a pile on a hot dish on a paper or napkin, garnish with fried crisp parsley (vol. i.). Serve while quite hot for a breakfast or savoury dish.

Fritot A La Parisienne - Fritot A La Parisienne

Take some boned Christiania anchovies, roll each one up in a square of lax (prepared in tins), dip into Vinaigrette sauce (vol. i.), and then into frying batter (vol. i.), drop into clean boiling fat and fry till a nice golden colour; then take up on a drainer or rack and dish up on a paper in a pile on a hot dish; garnish with crisply-fried green parsley, and serve for breakfast or savoury while quite hot.

Fritot A La Milton Fritot A La Milton

Take some very thin slices of raw, small, back bacon, season them with chopped parsley, fresh mushroom, and eschalot; place them on a clean baking-tin and cook them in a moderate oven for six to seven minutes, taking care that the bacon does not brown; then sprinkle over it some cold cooked shredded chicken (or any kind of game or poultry); then by means of a forcing bag with a plain pipe force a little of the fish puree (see below) into the centre of each, roll up the slices in cylinder form, dip them into frying batter (vol. i.), and fry them in clean boiling fat till a nice golden brown colour, turning them about while cooking. When ready to serve dish up in a pile on a paper or napkin, garnish with crisply-fried parsley (vol. i.), and serve very hot for breakfast, second course, or luncheon.