Crayfish, A, La Parisienne - Ecrevissea A La Parisienne

Take two or three dozen live crayfish and well wash them in several waters, then put them into a stewpan with a large onion sliced, good bunch of herbs, twelve peppercorns, and a little carrot and turnip; add one or two wineglassfuls of white wine, and cover with any well-flavoured fish stock, bring them quickly to the boil, and let them simmer for about ten minutes; take up, remove the heads, take out the flesh from the bodies and claws, and put this aside in a stewpan with a few button mushrooms and truffles and some bearded blanched oysters. Make a border of farce as below, turn it out on a dish, and pour the sauce, as below, over it; sprinkle it with a little chopped parsley and coral, and fill up the centre with the above ragout of crayfish, etc, and serve for an entree or in the fish course for dinner or luncheon.

Farce For Crayfish A La Parisienne

Take half a pound of cooked lobster, six ounces of Panard (vol. i), one ounce of butter, a few drops of carmine, a dust of coralline pepper, one tablespoonful of thick Bechamel sauce (vol. i.), and a saltspoonful of essence of anchovy. Pound the fish till smooth, then remove it from the mortar and pound the panard and Bechamel together till smooth, then add the pounded fish and the other ingredients and two whole eggs, and mix altogether till smooth. Pass all through a coarse hair or fine wire sieve, and put in a mould that is well buttered and steam for about fifteen to twenty minutes.

Sauce For Crayfish A La Parisienne

Put two and a half ounces of butter into a stewpan with two ounces of fine flour, and fry lightly together without discolouring, and then mix with three-quarters of a pint of the stock in which the crayfish were cooked; stir till it boils, add a dust of coralline pepper, the juice of a lemon, and half a gill of cream, and if you have a little live spawn pound it and stir it into the sauce, if not add a little of Marshall's Liquid Carmine, reboil, then tammy and use.

Curried Prawns And Onions Crevettes En Kari Aux Oignons

Prepare a pint of sauce as for ' Curried Eggs a la Bengal' (vol. i. page 306), make it hot in a bain-marie, and add to it one pint of fresh shelled or bottled prawns, cut up into slices, and a half-pint of small button onions that have been peeled and blanched and then plainly boiled; mix together and boil up in the sauce, and dish up in a nice border of plainly boiled curry rice (vol. i.), garnished here and there with a little coralline pepper, finely-chopped raw green parsley, and saffron. Use for luncheon or dinner.

Perch With Court Bouillon - Perche An Court Bouillon

Well wash and scale some fresh perch, remove the fins, trails, and eyes, dry them in a clean cloth and place them in a well-buttered stewpan with the strained juice of two lemons and two or three wineglassfuls of white wine, a little coralline pepper, salt, chopped eschalot, thyme, parsley, and bayleaf; cover with a few strips of raw fat bacon and a buttered paper, stand the pan in a baking-tin containing boiling water, cook them in a moderate oven for twenty minutes, set aside till cold. Then remove the bacon and paper, dish up the fish on a dish, surround it with a border of picked well-washed watercress that is seasoned with salad oil, tarragon vinegar, and a little salt, and serve cold for breakfast or luncheon.