Red Mullet A La Parisienne - Rouget A La Parisienne

Take a whole red mullet, dry it with a clean soft cloth and remove the fins, season the fish with salt, coralline pepper, finely chopped eschalot, chopped fresh mushrooms and a little salad oil, place it on a baking tin, stand it in another containing boiling water, season it with the juice of a lemon, cover over with a buttered paper, and cook in a moderate oven for fifteen to twenty minutes, according to the size of the mullet. Then dish up on a puree of mushrooms (vol. i. page 35), sprinkle over each a little warm glaze, and serve hot with the sauce prepared as below round the dish.

Sauce For Mullet A La Parisienne

Take the liquor in which the mullets were cooked, free it from fat, mix it with the pulp of four large raw ripe tomatoes, a few drops of carmine, the juice of a lemon, a little coralline pepper, half an ounce of glaze, three wineglassfuls of white wine, mix this on to half an ounce of arrowroot that is mixed with an ounce and a half of butter, stir all together till boiling, then tammy, rewarm in the bain-marie and use.

Oysters In Curry A La Zola Huitres En Kari A La Zola

Cut four ordinary-sized peeled onions in tiny dice shapes, and fry them for about fifteen minutes in one ounce of butter with a sprig of thyme and two chopped bayleaves; stir these occasionally while cooking, then mix with them a dessertspoonful of Marshall's Curry Powder, ditto -of tamarinds, ditto of chutney, six crushed cardamoms, a dessertspoonful of lemon juice, a saltspoonful of salt, half a grated cocoanut, and the milk of one, one ounce of Marshall's Creme de Riz, half a pint of oyster liquor, and a quarter of a pint of white wine; stir these together over the fire till the mixture boils, then let it simmer on the side of the stove for about half an hour, add the pounded beards of the oysters mentioned below, and rub all together through a tammy or fine sieve; replace the puree in a stewpan, then mix with two gills and a half of Aspic jelly (vol. i.), and three and a half to four dozen blanched bearded sauce oysters that have been sliced; add two tablespoonfuls of whipped cream, and stir together until the mixture begins to set. Line any nice fancy mould about one-eighth of an inch thick with aspic jelly, ornament it as in engraving with little sprigs of chervil, little strips of hard-boiled white of egg, and strips of French red chilli, setting the garnish with a little more aspic to keep it in place; line the mould again with Aspic cream (vol. i.) about one-eighth of an inch thick, and pour the mixture prepared as above into the mould, and put it aside till set, then dip it into hot water, pass a clean cloth over the bottom of the mould to absorb any moisture, and turn out on to a dish; arrange round the dish some finely sliced raw cucumber that is seasoned with a little pepper and salt, oil and vinegar, and inside this place little borders of hard-boiled yolk and white of egg rubbed separately through a wire sieve.