Perch A La Gardiane Perche A La Gardiane

Well wash and scale some fresh perch, remove the fins, eyes, and trail and dry them in a clean cloth, steep them in warm butter, sprinkle with a little chopped raw parsley, bayleaf, thyme, eschalot, salt, and coralline pepper, place them in a pie dish, season with the strained juice of two lemons, a wineglassful of French vinegar, and half a pint of good-flavoured stock; cover with a buttered paper, stand the pie dish in a tin containing boiling water, and cook in a moderate oven for twenty to thirty minutes, then take up and set aside till the next day; then remove the paper, take up the fish and serve for breakfast or luncheon, or if cut into fillets it can be served as a savoury.

Marinaded Herrings A La Mexique Harengs Marines A La Mexique

Take some of Kruger's marinaded fillets of herrings and cut them into strips; twist these pieces into rings and arrange three or four of them on a crouton of fried bread, mask each over with Vinaigrette sauce (vol. i. page 28), and dish them en couronne. Garnish the centre of the dish with little bunches of hard-boiled yolk of egg (that has been rubbed through a wire sieve), and then sprinkle over with some French capers chopped, cooked carrot that is seasoned with salad oil and tarragon vinegar, chopped parsley, and raw sliced tomato that is seasoned like the carrot. Serve for a savoury for dinner or luncheon.

Fillets Of Herring A La Pearlin Filets De Harengs A La Pearlin

Cut some slices of brown bread about a quarter of an inch thick, toast them, and spread on each some fresh battier; sprinkle this while hot with some dry mustard, and spread on each some of the prepared puree; arrange on this some of Kruger's fillets of herring, placing them closely together, so that the thick part of one overlaps the thin part of the other; then place the slices on a baking-tin, cover with a buttered paper, and cook in a moderate oven for about eight minutes. Then take up, trim the edges, and cut the slices across into strips the reverse way to the length of the fillets; sprinkle over each strip a little hard-boiled yolk of egg that has been rubbed through a sieve, sprinkle on the top of the egg a little coralline pepper or lobster coral. Dish up en couronne on a dish-paper, and place on each a hot cooked crayfish body or prawn, and serve hot for breakfast or luncheon or as a savoury.

Puree For Masking Bread For Fillets Of Herring A La Pearlin

Pound four boned Christiania anchovies with two of the fillets of herrings, one tablespoonful of thick Bechamel sauce (vol. i.), two hard-boiled yolks of eggs, one ounce of butter, a dust of coralline pepper, and a few drops of carmine; rub through a wire sieve, and use.

Herring Roes A La Broche Laitance De Hareng A La Broche

Take the soft roes from some fresh herrings, cleanse them and season them with a little coralline pepper, salt, and a little lemon juice; place them in a buttered saute pan, brush them over with a little warm butter, put a paper over them, and cook in a moderate oven for about twelve minutes; or, if the fresh roes are not obtainable, the preserved ones can be used, and are kept ready for use. Butter a slice of toasted bread with fresh butter, and spread over this a very thin layer of puree, prex 2 pared as below; place on top of this a layer of puree of mushrooms (vol. i.) about a quarter of an inch thick, then arrange on it the roes of the fish, prepared as above, about a half-inch apart, and cut the toast into strips of about two and a half inches long and about one inch wide. Dish these up on a hot dish on a dish-paper en couronne, garnish it here and there with a little raw green parsley and coralline pepper, and serve for a breakfast dish or for a savoury.

Puree For Masking Toast For Herring Roes A La Broche. Pound till smooth six boned Christiania anchovies with one ounce of lean cooked ham, six raw bearded oysters, one hard-boiled yolk of egg, a dust of coralline pepper, one ounce of butter, and a teaspoonful of French mustard; then rub through a fine sieve, and use as directed above.