Kagout For Whiting In Surprise

Take half a cooked lobster, free it from skin and bone, twelve raw bearded sauce oysters, eight or ten cooked button mushrooms, two or three truffles, a quarter of a pint of crayfish bodies (prepared in bottle), and the same of picked prawns prepared or fresh; cut these all into little dice pieces, mix all together and use.

Fish, A La Creme Poisson, A La Creme

Take the remains of any cold fish (that left from a previous meal will do); then prepare a potato border (vol. i.), roll some of the potato into little balls, and arrange these all round the top of the border, brush them over with whole raw egg, then place the border in the centre of the dish on which the fish is to be served, first well buttering the dish. Prepare one pint of thick Bechamel sauce (vol. i.) to which one and a half ounce of grated Parmesan cheese has been added and arrange about two tablespoonfuls of it on the dish inside the border; place on this a layer of the cooked fish, and continue this process until the border is quite filled. Put some of the Bechamel sauce in a forcing bag with a large rose pipe, and with it form a pretty design on the top of the last layer of the mixture, as shown in engraving; sprinkle some browned bread crumbs lightly over the top, and here and there place a tiny piece of butter to keep the top moist. Place the dish in a baking tin containing some boiling water, and cook in a quick oven for about thirty minutes, when the potato should be a pretty brown colour. Place it on another dish on a napkin, and serve for luncheon.

Fish Cream A La Metz Creme De Poisson A La Metz

Pound together till quite smooth four ounces of cooked lobster, two ounces of picked shrimps, six boned anchovies, a good dust of coralline pepper, a few drops of carmine, two hard-boiled yolks of egg, a large tomato and aquarter-pint of thick Mayonnaise sauce (vol. i.). Then mixitall with half a pint of liquid aspic jelly, and four tablespoonfuls of cream; rub it through a hair sieve, and when beginning to set pour it into a Neapolitan icebox; place this in a charged ice cave for an hour, then dip it into cold water, turn it out in the usual way and place on a dish, and garnish round the top edges with finely chopped aspic jelly, using a bag and forcing pipe, and on the dish tiny raw tomatoes that have been freed from pips and skin, and seasoned with salad oil, tarragon and chilli vinegar, chopped eschalot, and parsley, and filled up with cooked Lobster cut up in little dice shapes, and seasoned similarly to the tomatoes, and on the lobster put a little Mayonnaise sauce (vol. i.), using a forcing-bag and small rose pipe for the purpose. Serve for an entree for dinner, luncheon. &C. The cream can also be served cut in slices and dished en couronne.