Curried Fish A La Durrand Poisson En Kari A La Durrand

Cut up four large onions into dice shapes and fry them till a nice golden colour in two ounces of fat or butter, two chopped bayleaves, a sprig of thyme, and mix into this two tablespoonfuls of flour and a dessertspoonful of Marshall's Curry Powder, a dessertspoonful of chutney, one teaspoonful of curry paste, juice of two lemons, two pounded red chillies, one and a half pints of fish stock; cook together for half an hour (or a little longer), then add one and a half pounds of any cooked fish (left from a previous meal would do), let the fish cook in the curry for about fifteen minutes, then turn it out on to a hot dish in a border of plainly boiled rice (vol. i.), and serve very hot. The above quantities are sufficient for six to eight persons.

Pheasant A La Garfield - Faisan A La Garfield

Take a pheasant which has hung for several days, pick, singe, and draw it, and cut it up as for a fricassee; season it with Marshall's Coralline Pepper and salt, chopped bayleaf, thyme, and parsley, and the liver of the pheasant chopped fine; put it into a stewpan with about two and a half dozen peeled and blanched button onions and one ounce of butter, and fry for about fifteen minutes; then add to it the strained juice of one large lemon, three fresh mushrooms washed and chopped, a tablespoonful of fine flour, a tablespoonful of chutney, and one pint of thick Brown sauce (vol. i.); let it simmer gently on the side of the stove for three-quarters of an hour, then remove the fat, add a few drops of carmine, and dish up the bird in a pile. Pour the sauce round, garnish round with little bunches of Nouilles (vol. i.) that have been plainly boiled and strained, and the button onions that were cooked with the pheasant, also very small cooked tomatoes. Serve for a luncheon or dinner dish. Any remains of cold game can be employed in a similar manner.

Pheasant A La Viennet - Faisan A La Viennet

Take for eight persons about three-quarters of a pound of the remains of cold pheasant and cut it into dice shapes, cut three or four large onions in the same way. and put the latter into a stewpan with sufficient cold water to cover them; add a pinch of salt and bring to the boil, then strain and rinse in cold water and put them to cook in about one and a quarter pints of new milk with a bunch of herbs till tender; then remove the herbs and add to the onions two and a half ounces of fine flour and two ounces of butter (that have been fried together without discolouring), and stir till it boils again; then add a gill of cream, and mix in about four ounces of grated Parmesan cheese. Take an entree dish, rub it over with butter, spread a layer of the prepared sauce on the bottom of it, and sprinkle on the sauce a thick layer of the pheasant prepared as above, then a layer of hard-boiled egg that has also been cut into dice shapes, and repeat these layers until the dish is full to within half an inch of the top. the last layer being a layer of sauce; cover this with Cheese puree (see recipe), And put the dish into a quick oven for about twenty-five minutes, standing it in a pan containing water; if the top of the entree is not a nice brown colour, brown it with a hot salamander. Then place the dish on another dish on a folded napkin, and garnish it here and there in rows with finely-chopped cooked lean ham or tongue, chicken, and hard-boiled yolk of egg that has been rubbed through a wire sieve. Serve for an entree for luncheon, dinner, or second course. Rabbit and other white meat can be served similarly.