Puree Of Fish For Fritot A La Milton

Take six Kriiger's Appetit Sild, two ounces of hard-boiled yolk of egg, six Christiania anchovies, two ounces of dried haddock, six large oysters and their liquor, a good dust of coralline pepper; pound and rub through a sieve, mix with two raw whites of egg that have been whipped stiff with a pinch of salt, and use.

Fritot A La Louis Fritoi A La Louis

Take a set of blanched calf's brains, rub them through a wire sieve, mix with six Christiania anchovies that are boned and also rubbed through a sieve, a teaspoonful of finely-chopped raw green parsley, one eschalot chopped, a dust of Marshall's Coralline Pepper, two ounces of grated Parmesan cheese, one ounce of warm butter, a half-ounce of freshly-made white breadcrumbs, two raw yolks of egg; stir up together, then roll up into balls about the size of a walnut, using a little fine flour for the purpose, dip into frying batter (vol. i.) and fry in clean boiling fat till a nice golden colour and quite crisp; then dish up in a pile on a dish-paper, and garnish with crisply-fried parsley (vol. i.). Use for dinner or luncheon.

Fritot A La Russe Fritot A La Russe

Take a dried haddock, mackerel, or some dried salmon, remove the meat from it, and rub it through a coarse wire sieve; for each half-pound of the fish take two ounces of good butter and warm it, but do not let the butter boil; mix it with the fish in a basin, add the puree of four boned Christiania anchovies that have also been rubbed through a sieve, a teaspoonful of finely-chopped parsley and one finely-chopped eschalot, and two hard-boiled yolks of eggs that have been rubbed through a wire sieve; mix these ingredients together into a paste, and then roll it up in small cylinder shapes about one and a half inches long and one in diameter. Dip each piece separately into frying batter (vol. i.) and drop into clean boiling fat, and fry till a pretty golden colour, which will take about three to four minutes; sprinkle the pieces alternately with lobster coral that has been rubbed through a sieve, or coralline pepper, and finely-chopped parsley. Dish up on a dish-paper, en couronne, and serve for breakfast or second-course dish. These should be always served up to table as soon as possible after the frying, so that the batter in which they are cooked can be eaten while it is quite crisp.

Fritot A La Mongole Fritot A La Mongole

Take a nice dried haddock, free it from skin and bone, and cut it into finger lengths about an inch thick; mask them over with the prepared puree, wrap up in a piece of cleansed dry caul, and then put them into a buttered saute pan and cook them in a quick oven for five to eight minutes; set aside till cool. Take up the fish with a fork and drop each separately into frying batter, and fry them in clean boiling fat till a nice golden colour and quite crisp, turning them constantly with a slice while cooking; drain them on a pastry-rack, dish them up in a pile on a dish-paper, garnish the dish with quarters of raw lemon, and serve at once very hot for a savoury or breakfast dish.