Fillets Of Herring Marinaded On Brown Bread Filets De Hareng Marines Au Pain Bis

Cut slices of stale brown bread about three-quarters of an inch thick, toast them on both sides, well butter one side, and place on them fillets of Kruger's marinaded fillets of herring in white wine, placing the skin side of the fillets upwards; then put these slices on a buttered tin in the oven for about three minutes, with a buttered paper over them; trim the edges, and cut the toast and fillets into 'fingers,' sprinkle these alternately with lobster coral or Marshall's Coralline Pepper and chopped parsley, arrange in the dish on a dish-paper, and garnish with picked watercress seasoned with a little salad oil and tarragon vinegar. This dish can be served for breakfast, luncheon, or dinner savoury, and can "also be prepared as a cold dish, when the fillets are merely placed on toast and cut and garnished in the same way.

Croutes A La Prusse - Croutes A La Prusse

Take six or eight Kriiger's marinaded fillets of herring in white wine from the tin, and pound them till quite smooth with four hard-boiled yolks of eggs, two ounces of fresh butter, a dust of coralline pepper, a teaspoonful of French capers, and four turned Spanish olives; then rub all through a fine hair sieve. Cut some slices of bread about a quarter of an inch thick, toast them, and well butter both sides whilst hot; spread on one side a layer of the puree prepared as above, and then place on top of this another piece of the buttered toast to form a sandwich; press' these well together with a palette knife, and then with a plain round cutter stamp them out in rounds about one and a half inches in diameter; arrange en couronne on a hot dish, and pour over the sauce as below, sprinkle with a little finely-chopped caper or parsley and strips of French red chilli, and serve at once. The above quantities are sufficient for fourteen to eighteen croutes. These form a good breakfast or savoury dish.

Sauce For Croutes A La Prusse

Put into a stewpan four raw yolks of eggs, a quarter of a pint of cream, one and a half ounces of fresh butter, the juice of one lemon, a dust of Marshall's Coralline Pepper, a saltspoonful of French mustard, and about six drops of Marshall's Liquid Carmine; place the pan in the bain-marie, and stir the ingredients till they are of the consistency of cream; then wring through the tammy, and use as directed.

Little Cases A La Moderne Petites Caisses A La Moderne

Take some fillets of herrings (Kruger'a marinaded fillets of herrings in white wine), cut them in halves, roll them up the skin side uppermost, and place them in little fancy lace or plain paper cases on a little lettuce salad, and lightly brush them over with a little liquid aspic jelly (vol. i.), and sprinkle over the tops of each a little coralline pepper, and form a border round the edges of the roll of herring with Montpellier butter (vol. i.) and Mayonnaise as below, using for both garnishes small bags with rose pipes; garnish the top of each with two or three cooked crayfish bodies or prawns that are seasoned with a little salad oil and tarragon vinegar; then serve on a dish-paper or napkin for a savoury or any cold service.