Crab Puree

Remove the bones from a small freshly cooked crab and with a fork take all the meat out of it, put this into a basin and mix with it a dust of Marshall's Coralline Pepper, a saltspoonful of salt, a teaspoonful of French and English mustard, a dessertspoonful of anchovy essence, and a tablespoonful of tarragon vinegar; pound all together till quite smooth, add a few drops of liquid carmine, half a gill of cream, and two gills and a half of liquid aspic jelly; rub all together through a fine hair sieve and use as described above.

Eel A La Broche Anguille A La Broche

Skin and bone a large fresh eel and cut into nice pieces about two inches long, open them and bat them out well with a cold wet chopping knife, and dip each into a little warm butter, and mask the inside with a layer of the prepared puree not quite a quarter of an inch thick; wrap each piece separately in a piece of pork caul, dust over with Marshall's Creme de Riz, dip into whole raw beaten-up egg, sprinkle the farced side with a little grated Parmesan cheese, put the fish into a well-buttered saute pan and cook them in a moderate oven for fifteen to twenty minutes, then take up, sprinkle over a little warm glaze, dish them on a hot dish on a nice hot bed of Cheese cream sauce, sprinkle over them a little fresh green parsley and coralline pepper, and serve at once for a second-course or luncheon dish. The bones from the fish can be used for fish stock.

Puree for Eel A la Broche

Rub six Christiania anchovies through a fine wire sieve, mix with them two hard-boiled yolks of eggs also rubbed through a sieve, a dessertspoonful of finely chopped fresh green parsley, one chopped eschalot, two washed, dried, and chopped fresh mushrooms, one ounce of warm butter, a dust of coralline pepper and salt, and one whole raw egg; mix all together and use as directed.

Eel In Jelly A La Dieppe Anguille En Gelee A La Dieppe

Skin and bone a good-sized eel, lay it open on a dish, and farce it, by means of a forcing bag and pipe, with the prepared farce; to do this spread out the farce in a long strip, then place in the centre of it any nice pieces of cold cooked fish, such as lobster, sole, oysters, and also some farced olives; roll the eel up with the farce inside, sew up the fish so that the farce cannot escape, truss it with tape in a round form, put it in a piece of buttered muslin, and place it in a pan, with sufficient boiling fish stock to cover it; add a few vegetables, such as carrot, onion, celery, and herbs, and boil for twenty-five to thirty minutes, according to the size of the eel; then take up, and when cold remove the tape etc, mask it over with Mayonnaise aspic (vol. i.), and, when cold.

Ornament it straight down the back with truffles, coral, and French gherkin, French red chillies, and hard-boiled] white of egg. Set this with a little Aspic jelly (vol. i.), then dish up the eel, as in engraving, on aspic that is coloured an olive shade with Marshall's Sap Green, and garnish the centre with any nice salad or a macedoine of mixed vegetables, olives, anchovies, and chopped jelly. Arrange round the base of the dish two rows of little blocks of aspic jelly, forcing between each a little chopped aspic jelly; place in the eel at regular intervals some hatelet skewers, and serve for dinner, luncheon, or for a cold collation. Glass eyes can be used to garnish the fish if they are obtainable.