Poached Oyster Souffle Souffle D'huitres Poche

Put into a stewpan two ounces of good butter, two ounces of fine flour, a saltspoonful of salt, a pinch of Marshall's Coralline Pepper, and three raw yolks of eggs, and mix with a gill of strained oyster liquor, a dessertspoonful of strained lemon juice, and a large wineglass of white wine; stir these over the fire till they come to the boil, then add two dozen large sauce oysters that have been freed from the beards, and cut up into small square pieces, and add another wineglass of white wine and lastly the whites of five eggs, that have been whipped very stiff, with a pinch of salt. Butter a souffle dish well, and place a band of well-buttered paper round the outside, so that it stands about three inches above the dish; pour the souffle mixture into it, and place the tin in a stewpan containing boiling water to about three-fourths the depth of the mould, watch the water reboil, then draw the pan to the side of the stove and steam for forty minutes. When the souffle is cooked, take up and place it on a hot dish on a paper or napkin, remove the paper band, and surround the case with a clean folded napkin; sprinkle over the top a little lobster coral or coralline pepper and chopped parsley, and serve at once. This can be used for an entree or in the fish course, and the mixture can, if liked, be cooked in small cases, when one case should be served to each person; these will take eighteen minutes only to cook, and can be served for an entree or in the fish course, or as a second-course dish.

Perch A La Belenne Perche A La Belenne

Well cleanse, wash and scale some fresh perch, cut off the fins, dry well in a clean cloth, lay on a dish and season with salad oil, coralline pepper, salt, finely chopped eschalot and French gherkin, place on each fish in a slanting position three boned Christiania anchovies, wrap each up in a well-oiled double heart-shaped sheet of foolscap paper, fold in the ends of the paper to prevent the gravy escaping; pour into each a tablespoonful of sherry and the same of Espagnol sauce (vol. i.), and close up. Place the fish on a well-oiled baking tin, and cook in a moderate oven for fifteen to twenty minutes, according to the size of the-perch; when sufficiently cooked the papers will be a nice brown colour. Dish them up on a hot dish in the papers, slightly overlapping one-another, and serve hot for breakfast, dinner, or luncheon.

Perch. Souchet Souchet De Perche

Well cleanse and wash some nice fresh perch, remove the fins and take the fillets from the fish, and put them into a well-buttered saute pan, sprinkle over them a little strained lemon juice and a wineglassful of white wine, and set them on one side for an hour or so. Put the bones and trimmings from the fish into a stewpan with half an ounce of glaze, two or three sliced onions, a good bunch of herbs, bay-leaf, thyme, parsley, a strip or two of celery, twelve black and white peppercorns, four cloves and a pinch of salt; cover with fish stock or cold water and a dessertspoonful of Bovril, just bring to the boil, remove-the scum and simmer for about half an hour, then strain and free it from fat, add the gravy in which the fillets were marinaded, and three raw whites of eggs to each quart of liquor; whip it well with a whisk, just bring to the boil and simmer for about ten minutes, then strain through a clean soup cloth, add the parsley and lettuce prepared as below, put the fillets into it, and simmer them for about eight minutes; turn out into a deep entree dish or soup bowl and serve boiling hot for soup and fish combined. Grissini or very crisp dry toast is nice handed with it.